Name: Chops with mashed potatoes
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 potatoes large, peeled and cubed; 3.00 carrots medium, scraped and sliced into rings; 120.00 ml sour cream; 30.00 ml wholegrain mustard; sea salt and freshly ground black pepper; 8.00 lamb or poark, chops; fresh chillies 573; 30.00 ml dried rosemary; salt and freshly ground black pepper; freshly ground black pepper; butter and oil; vinegar balsamic

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Ingredients (12)

MASHED POTATOES AND CARROTS:

4.00	potatoes — large, peeled and cubed
3.00	carrots — medium, scraped and sliced into rings
120.00 ml	sour cream
30.00 ml	wholegrain mustard
	sea salt and freshly ground black pepper

CHOPS:

8.00	lamb — or poark, chops
	fresh chillies — 573
30.00 ml	dried rosemary
	salt and freshly ground black pepper
	freshly ground black pepper
	butter — and oil
	vinegar — balsamic

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Method:

Bring the vegetables to the boil in lightly salted water and cook until just tender. Drain the cooked vegetables and mash. Add the sour cream and season with mustard, salt and freshly ground black pepper to taste.
Meanwhile brush the chops (use 4 if the chops are large) with oil and sprinkle generously with rosemary, salt and freshly ground black pepper. Grill or pan-fry in a mixture of butter and oil for about 4-5 minutes on each side. Keep warm. Add a little balsamic vinegar to the pan, bring to the boil and stir to deglaze the pan. Pour the sauce over the chops and serve with the mashed potatoes.
Serves 4.