I got a lot of pork chops recently and was trying to find different ways of preparing them. They can go quite dry and chewy really quickly and I have never really been a big fan of them. I had this recipe from one of my old WW recipe books and also was interested to try it but never did. So I pulled it out and recalculated for propoints and hey presto. It was really quite tasty! I served it with sugar snap peas and butternut squash chips which worked really well.
Propoints per Serving: 9
2 medium pork loin chops
1 tsp wholegrain mustard
90g potatoes, peeled
low fat cooking spray
1 shallot diced
1 tbsp half-fat creme fraiche
salt and pepper
Preheat the oven to Gas Mark 4 / 180C
Place the pork chops in a shallow ovenproof dish and spread the mustard over each one.
Thinly slice the potatoes and layer them over the pork chops so they resemble fish scales.
Spray with cooking spray and cook for 20-25 mins.
Spray a small saucepan with low fat cooking spray and saute the shallot for 3-4minutes.
Remove the chops from the oven and pour off the juices into the shallot.
Put the chops under a preheated grill to brown the potatoes.
Stir the creme fraiche into the shallot mixture and season to taste. Serve the pork chops with the sauce drizzled over.