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Pork chop “Maman Blanc” with sauté potatoes
Fruit and vegetables
4 medium potatoes (preferably Maris Piper or
King Edward
), cut into 1cm/½in and place in a bowl of cold water
handful flat-leaf
parsley
, finely chopped
½
shallot
, finely chopped
1
garlic
clove, finely chopped
8 leaves
sage
, deep-fried for one minute until crisp
Tins, packets and jars
2 tbsp
Dijon mustard
Cooking ingredients
1 pinch
sea salt
1 tsp coarsely ground
black pepper
2 tbsp
rapeseed oil
2 pinches
sea salt
2 pinches freshly ground
black pepper
Dairy, eggs and chilled
20g/½oz unsalted
butter
20g/½oz unsalted
butter
Meat, fish and poultry
2
pork chops
on the bone, 3cm/1in thick
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