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Pork Chops and Vegetables

Pork Chops and Vegetables

30 - 60 minutes, Lunch, Main, Pork -

Amazingly appetising and deliciously fragrant, this all-in-one dish is slow-cooked with Maille Dijon Originale mustard, white wine, and Autumn vegetables.


  • 3 tbsp. Maille Olive Oil
  • 4 boneless pork loin chops
  • 4 tsp. Maille Dijon Originale mustard
  • 1 onion, peeled and roughly chopped
  • 225ml white wine
  • 225ml chicken stock
  • 113g baby carrots
  • 113g baby turnips
  • 113g new potatoes
  • 1 small butternut squash, peeled, seeded and cut into cubes
  • 4 tbsp. heavy cream
  • Chopped fresh parsley
  • Salt and pepper


  1. Heat 2 tablespoons Olive Oil in large deep skillet over medium-high heat and brown chops. Evenly spread Maille Dijon Originale mustard mustard over chops; remove and set aside.
  2. Heat 1 tablespoon remaining oil in same skillet and cook onion, stirring occasionally, until tender, about 5 minutes. Return chops to skillet. Add wine and stock and season with salt and pepper. Reduce heat to low and simmer covered 20 minutes.
  3. Add vegetables to skillet and simmer covered until chops are done, vegetables are tender and sauce is reduced, about 20 minutes.
  4. Remove 3 tablespoons of sauce and combine cream in small bowl; stir into skillet.

To serve

Serve hot, garnished with chopped parsley.