Shoulder chops with mustard sauce

Name: shoulder chops with mustard sauce
Total time: 90 min
Yield: 4
Ingredients: 1 orange; 3 tablespoon mustard; 2 toes garlic; 5 tablespoon curry powder; 6 tablespoon olive oil; 4 shoulder Chops; 1 forest root; 100 gram breakfast bacon; 6 tablespoon mayonnaise

Ingredients

Directions

Press the garlic.
Beat in a bowl a marinade of 3 tablespoons of orange juice, 2/3 of the mustard, garlic, curry powder, salt, freshly ground black pepper and olive oil.
Pour half of the marinade into a deep plate and roll the pork chops through.
Let the pork chops covered in the refrigerator marinate for 1 hour (or a quarter of an hour at room temperature).
Peel the forest pens with a peeler (leave a piece of green).
Boil the carrots in a large pan with plenty of boiling water in 4-6 minutes.
Drain them in a colander and cool them down.
Wrap a slice of bacon around each carrot and brush the carrots with the marinade.
Stir in a bowl a sauce of 2 tablespoons of orange juice, the orange zest, the rest of the mustard, the mayonnaise and some salt and pepper to taste.
Dab the chops with kitchen paper slightly dry and brush them with olive oil.
Roast the chops on the barbecue (not too close to the fire) in 10-12 minutes nicely browned and done, turn the pork chops regularly.
Put the carrots on the barbecue and roast them golden brown and cooked in a few minutes.
Put the pork chops on plates and place the bunches next to them.
Add the sauce.
Tasty with baguette or fries.