Pork chops with creamy mustard sauce
About £1.21 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork chops4
- Double cream150ml
- Mustard20g
- Stock cubes1 cube
- Potatoes800g
- Green beans200g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Boil the potatoes (800g) until tender (15 min), then mash or crush with butter.
- Season the chops (4) and fry in a hot pan until golden and cooked through (5 min) a side. Rest on a plate.
- Pour off the excess fat. Add 100ml water with the crumbled stock cube (1 cube) and scrape up the sticky bits.
- Stir in the cream (150ml) and mustard (20g) and bubble until it coats a spoon (3 min). Add the resting juices.
- Cook the beans (200g) (4 min). Serve the chops with the sauce poured over.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.