Pork chops with mustard and ginger

This topping from olive oil, Dijon mustard, soya sauce, black pepper, and fresh ginger will jazz up humble pork chops. In the photo, the chops are served with sweet potato purée and fried mushrooms which go very well with pork.

2 servings

2 nice pork chops
2 tbsp. olive oil
Chopped parsley to decorate
For the topping:
2 tbsp. olive oil
2 tsp. Dijon mustard
1 tsp. soya sauce, pref. salt-reduced
A piece of fresh ginger, about 2 x 1 cm
Freshly ground black pepper

Preheat the oven to 180° C.

Warm 2 tbsp. olive oil in a heavy frying pan over medium high heat. Fry the pork chops until nicely browned on both sides. Place the chops in an oven-proof dish.

Peel the ginger, mince it and place in a small bowl. Mix with olive oil, mustard, soya sauce, and black pepper. Divide this topping on the pork chops and bake the chops in the oven for 20 minutes.

Serve the chops with sweet potato purée and fried mushrooms or rice and some other autumn / winter vegetables such as broccoli or green beans. Decorate with chopped parsley or chives.