Senapspanerad kotlett och smörfräst spenat
Serves 4
4 boneless pork chops, approx
½ inch thick or a little more
salt, pepper
2 tablespoons sweet, strong mustard
(if you can get hold of Swedish mustard,
that's perfect)
0.8 cup dried breadcrumbs
1 tablespoon butter
1 tablespoon rapeseed oil
Fried spinach:
14 oz frozen, chopped spinach
2 tablespoons butter
salt, pepper
For serving:
boiled quinoa or potatoes
lemon wedges
Decoration:
parsley
The meat should be room-tempered. Wipe it off and flavor with salt and pepper. Spread mustard on one side of the pork chops and put them, mustard side down, on a plate with dried breadcrumbs. Turn them over and spread mustard on the other side and coat with breadcrumbs. Place on a baking paper to let the coating dry for a while.
Heat up a frying pan with butter and oil and fry the pork chops for about 3 minutes on each side.
Sauté the spinach in a frying pan with butter until the liquid is gone. Flavor with salt and pepper and serve with the pork chops plus quinoa or potatoes and lemon. Decorate with parsley.
Enjoy!
Bella
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