Midweek dinners just got a whole lot more exciting with these mustard pork chops. They’re easy to make and full of flavour.
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Spray a large frying pan with olive oil spray. Place over medium-high heat. Season pork. Cook the pork for 3-4 mins each side or until browned. Transfer to a plate. Reduce heat to medium-low. Add mustard and cream. Bring to a simmer. Return pork to the pan and cook, turning, for 2 mins or until cooked through.
Meanwhile, heat a separate large frying pan over medium heat. Add the kale and 1 tbs water. Cook, tossing, for 3-4 mins or until kale wilts. Season.
Heat the mashed potato following packet directions. Divide among plates with the pork and sauce. Serve with kale.
COOK. STORE. SAVE.
Smart swap: While kale is a tasty addition to this comforting dish, you can also serve it with steamed green beans or frozen peas.
Cook it right: For tender pork, sear the meat first to lock in the juices before simmering it in the creamy mustard sauce.