Maille Mustard is a staple ingredient in France; it's used in casseroles, grills, roasts, sauces marinades and dressings and is an essential ingredient for making everyday dishes come alive.
Ingredients
Serves 4
3 tbsp oil
4 pork loin chops
5 tsp Maille Dijon Originale Mustard
1 onion, peeled and roughly chopped
300ml/1/2pt dry white wine
300ml/1/2pt chicken stock
Salt and freshly ground black pepper
100g/4oz Chantenay carrots
100g/4oz baby turnips
100g new potatoes
1 small butternut squash, peeled, seeded and in chunks
4 tbsp double cream
Chopped fresh parsley
Method:
Heat 2 tbsp oil in a pan and brown the chops on both sides. Spread with 4 of the tsps of mustard then transfer into a flameproof dish. Heat the remaining oil in the same pan and fry the onion gently to soften, but not brown. Transfer the onion to the flameproof dish. Pour over the wine and stock and season. Cover the dish loosely with foil (or a lid), then simmer on the lowest heat for around 30 minutes.
At the same time, blanch the carrots, turnips, potatoes and squash in lightly salted boiling water. Drain and add to the flameproof dish. Cover and simmer for another 15 minutes, or until the chops and vegetables are cooked through and the sauce is reduced.
Remove 3 tbsp stock from the dish to a jug and stir in the cream and the final tsp of Dijon mustard. Return to the flameproof dish containing the chops and vegetables and heat through. Serve sprinkled with chopped parsley.