Skip to main content

Mustard Pork Chops with Buttered Noodles and Spinach

Olive Oil
Knob of Butter
2 Pork Chops
200g Chestnut Mushrooms, Sliced
Splash White Wine
100ml Vegetable Stock
1/4 Tsp Dried Thyme
2 TBSP Creme Fraiche
1 TSP Wholegrain Mustard
Buttered noodles and wilted spinach to serve.

Step 1: Heat oil in frying pan, add butter when hot
Step 2: Add pork chops and fry for 3 minutes each side on a high heat, then turn down the heat and cook for 2 more minutes. Take chops out of pan and let them rest on plate
Step 3: Add mushrooms and fry until cooked. Remove and place on plate with pork
Step 4: Add wine, stock and dried thyme and reduce by 2/3. Stir in creme fraiche and mustard.
Step 5: Return Pork and Mushrooms to the pan to warm though. Serve with buttered noodles and spinach


  1. What a delicious looking autumnal dish. I'm making Nigella's cider chops tonight and may borrow your idea and add mushrooms to the sauce.

  2. That sauce sounds delicious, great for a quick meal.

  3. Oh that sounds wonderful & I like the way the whole grain mustard looks

  4. i'm having an inner battle trying to decide whether i like mustard pork chops better than pork chops and apples or vice versa. perhaps i'll just call it a tie. :)
    great meal, beth. :)

  5. Oh darn! Sorry about the lack of sleep. Oh, how I've been there, and what am I talking about-often still am. Someone always seems to be sick, or frightened or in need in the night. These chops look like a fantastic dinner.
    We made your cookies and loved them! Definitely keepers!

  6. Mmmmmmm, I like the sound of this, quick and easy, and delish.

    I'm sorry to read about your teething troubles. I hope you manage to catch up on your sleep this weekend.

  7. How yummy. We must be having the same thoughts. I did a variation of your dish last week.

  8. What a moutwatering recipe! I'd love it for dinner this week!

  9. That sounds like a good dinner.

    Poor baby! If I had a kid, I would put a little bit of brandy in his/her sippie cup. Then they would just relax a little.

  10. This looks delicious, I wish I could cook as well as you, your meals always look amazing x

  11. This is one of my favourite dinners, too. Quick, easy and always delicious!

    Sorry to hear about the teething woes. Not fun. Hopefully she'll sleep easier tonight.

  12. You whole dinner looks delish..I love mustard and wine sauces!
    Poor little one, teething stinks!
    Thank you for stopping by my blog and wishing me a happy 100th post.
    Stop back by anytime.

  13. Oh my goodness Beth this is a stunning dish!! I do like the sound of this sauce -yum!

    Rosie x

  14. this dish sounds gorgeous! bookmarked!


Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.

TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins

print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…