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10 ounces pork chop
2 table spoon of unsalted butter
1 teaspoon of Dijon mustard
2 ounces of fingerling potatoes
glass of brandy
1/2 each red bell pepper
1/2 each of yellow bell pepper

Roasted pork chop with aux jus mustard sauce, potatoes and bell peppers


Prepare the bell pepper by burning the skin on a open burner, then put in a bowl and cover with a plastic wrap,for 10 to 15 minutes,the steam create inside of the bowl will allow to remove and peeled the skin out of the pepper easier later.Wrap the fingerling potatoes in aluminum foil and baked for 20 minutes until a paring knife will go thru. Remove them and peeled. In a bowl combine the potatoes and the bell pepper previously cut it into long stripes, seasoned with sea salt and pepper and a touch of extra virgin olive oil, keep on site warm.
Trim and clean the excess fat of the pork chop, heat it up a french stainless still frying pan with the oil and butter, add the pork chop and start basting the juices and the fat with a spoon, re-peat the operation both sides.Put the frying pan in the oven at 350 degrees and keep basting and turning the pork chop for about 20 minutes, at the time rich remove the chop from the cooking fat and put on a still rack next to the stove cover. Put the frying pan on a high burner allow the juice to stick on the bottom of the pan discard the excess cooking oil and fat, de-glaze with the glass of brandy, and start reducing the liquid, add the spoon of Dijon mustard and reduce until desire consistency; in a large dinner plate place the warm fingerling potatoes and bell pepper on a side of the plate next present the pork chop with the reduce aux jus mustard sauce at the bottom.