Prep time: 10 mins 
Cooking time: 20 mins
Serves: 4

Ingredients

• 4 Pork Chops  

• 1 Tbsp Oregano  

• 1 Leek  

• 250g Chestnuts  

• 500g Brussels sprouts  

• 300ml Cream  

• ½ Bunch chives  

• 25g Butter  
• ½ Tbsp seeded Mustard  
• ½ Tbsp Dijon Mustard  
• Salt and Pepper  
• Olive Oil  

Method 

1. Pat dry the pork chops and season with salt, pepper and oregano. Cut the brussels sprouts into quarters, finely dice the leek and roughly chop the cooked chestnuts, set aside. 
2. Bring a large frying pan to high heat, drizzle with olive oil and add the butter.  Add the leek and sauté for approximately 2 minutes, then add the brussels sprouts and the chestnuts.  Sauté for another 5 minutes and season with salt and pepper.
3. Add the mustards, stir through and cook for 2 minutes. Add the cream and bring to the boil then turn down heat to medium-low. Simmer for 3-5 minutes, stirring occasionally.
4. Meanwhile, in a separate frying pan on high heat, drizzle olive oil and sear the pork chops for approximately 3 minutes on each side until golden brown. Remove the chops and add to the sauce including the pan juices. Cook for a further 2 minutes in the sauce and garnish with some chives.
5. Serve hot and enjoy.