Just four ingredients in this quick and tasty midweek meal idea. Love this recipe. I always double up on the sauce. The chops cook perfectly ie they don’t dry out; and the sauce is brilliant on fish too. Super tasty. I used double cream, soured with a squeeze of lemon. Served with cavolo Nero, petit pois and Jersey Royals – good enough to call a Saturday evening treat! Definitely will become a regular.
- 4 pork chops
- 2 tsp wholegrain mustard
- 50g cheddar
- 1 tsp crème fraîche or cream
- Heat oven to 200C/fan 180C/gas 6. Place the chops in a large, shallow roasting tray and bake for 15 mins. Mix together the mustard, cheddar and creme fraiche or cream. Spread over the top of the chops. Return to the oven for 5 mins until the cheese is melted and bubbling. Serve with some potato wedges and greens.