Pork Chop with Sweet and Sour Tomatoes, Mustard Sauce and Savoury Rice

Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.

Pork Main Course High Protein Gourmet Rice

Estimated Nutrition

Calories

1845.5

kcal / serving

1845.5 kcal total

Carbs

175.6g

per serving

175.6 g total

Fat

118.4g

per serving

118.4 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Red Wine Vinegar

Tomato Ketchup

Dairy

150

Double Cream

Fruits

piece

Fig

chopped

GrainsCereals

200

Basmati Rice

Liquids

White Wine

splash

Meat

piece

Pork Chop

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

handful

Sage

fresh, chopped

clove

Garlic

chopped

handful

Basil

fresh, chopped

OilsFats

Olive Oil

for frying pork

Olive Oil

for tomato sauce

Olive Oil

for rice and greasing

Vegetables

0.5

piece

Onion

finely chopped

piece

Tomato

chopped

Method

Heat olive oil in a frying pan and fry seasoned pork until golden-brown.

Add cream, mustard, and wine, then simmer until the sauce thickens.

Sauté the onion in olive oil for 4 minutes, then add garlic for 1 minute.

Stir in tomato, vinegar, and ketchup, then simmer for 5 minutes and season.

Boil the rice according to instructions and drain.

Heat oil in a pan and stir in rice, fig, tomato, and basil until warm.

Mould rice in a ramekin, plate it with the pork, and serve with both sauces.