Pork Chop
Roasted Pork Chop with Mustard Jus, Potatoes, and Bell Peppers
Roasted Pork Chop with Mustard Jus, Potatoes, and Bell Peppers
Roast bell peppers over open flame, cover in a bowl for 10–15 minutes, then peel and slice. Bake potatoes in foil for 20 minutes, peel, and slice. Toss with olive oil, salt, and pepper.
Sear pork chop with butter and oil in a hot skillet. Baste frequently, then roast in the oven at 350°F for 20 minutes. Rest the chop while you deglaze the skillet with brandy, reduce, and whisk in Dijon mustard.
Plate with potatoes and bell peppers on the side and pork chop over the mustard jus.
Calories: ~560 kcal | Protein: ~38g | Fat: ~32g | Saturated Fat: ~11g | Carbohydrates: ~22g | Fiber: ~3g | Sugar: ~4g | Sodium: ~580mg
Zio Baffa Organic Sangiovese Toscana 2017
Rich, earthy, and medium-bodied with notes of red cherry and dried herbs—perfect for grilled pork and roasted vegetables.
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