Ingredients
Mustard and cider butter
Method
Main
1.Preheat oven to 200C. Toss Brussels sprouts in half the oil, season to taste and roast in a small roasting dish until golden and tender (20-25 minutes). Drain, season with salt and keep warm.
2.Meanwhile, cover potatoes with cold salted water in a saucepan, bring to the boil over high heat and cook until tender (20-25 minutes). Drain.
3.Heat remaining oil in a large frying pan over medium-high heat and cook pork chops, turning occasionally, until golden and cooked through (8-10 minutes).
4.For mustard and cider butter, pound ingredients to a smooth paste using a large mortar and pestle.
5.Serve pork chops, potatoes and Brussels sprouts topped with a dollop of mustard butter and with lemon wedges to the side.