Mustard chops & chips

• floury potato↗700g g

  cut into thin chips, patted dry

• olive oil↗2 tbsp tbsp

  plus 2 tsp

• fennel seed½ tsp tsp

  crushed

• smoked paprika↗½ tsp tsp
• pack green bean↗280g g
• white wine vinegar↗2 tsp tsp
• shallot↗1

  finely chopped

• sugar↗1 tsp tsp
• Dijon mustard↗1 tbsp tbsp
• large fennel bulb↗1

  halved and very thinly sliced

• pork chops↗4

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Toss the potatoes with 1 tbsp oil and some seasoning in a baking tray. Spread out in a single layer and bake for 20 mins. Add the fennel seeds and paprika, turn potatoes and bake for 20 mins more until golden.

2. 2

   Meanwhile, cook the green beans in boiling water for 5-6 mins. Run under cold water and drain well. Mix 1 tbsp more oil, the vinegar, shallot, sugar, 1 tsp mustard and some seasoning. Toss the fennel and green beans in the dressing.

3. 3

   Rub the remaining oil on the chops and season. Pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too. Smear with remaining mustard and rest for a few mins. Serve with the chips and bean salad, drizzling over the mustardy resting juices.