Honey-mustard chop on endive stew

Name: honey-mustard chop on endive stew
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram crumbly potato peeled, into pieces; 4 shoulder Chops; 2 tablespoon olive oil; 50 gram butter; 2 tablespoon honey; 2 tablespoon mustard; 150 milliliters warm milk; pinch nutmeg; 1 crop endive in narrow strips, ready to cook

Also try this delicious honey-mustard chop on endive stew

Ingredients

Kitchen Stuff

1 baking paper

Directions

Cook the potatoes with salt until about 20 minutes.
Preheat the oven to 200ºC or heat the oven grill.
Sprinkle the shoulder chops with salt and pepper.
Heat the oil and half of the butter and fry the shoulder chops around brown.
Mix the honey with the mustard and brush the pork chops on one side.
Put them in an ovenproof pan or oven dish in the middle of the oven for 15 minutes or with sufficient distance under the grill.
In the meantime, pour the potatoes.
Add the rest of the butter, warm milk, salt, pepper and nutmeg and make puree.
Put in the raw endive and heat for another 2 minutes.
Serve the pork chops on the stew.