KASSLER CHOPS WITH A CHUTNEY GLAZE & POTATO SALAD Serves: 4 Preparation time: 45 minutes, plus cooling time Cooking time: 30 minutes ♥ sunflower oil, for frying ♥ 4 Kassler chops ♥ 120ml fruit chutney ♥ 60ml prepared vegetable or chicken stock ♥ cooked green beans, to serve Potato salad ♥ 400g potatoes (use a waxy variety that is good for salads and boiling) ♥ 1 onion, finely chopped ♥ 3 pieces of back bacon, chopped ♥ 40ml white wine vinegar ♥ 130ml prepared vegetable or chicken stock ♥ 5ml wholegrain mustard ♥ 30ml chopped parsley
1 Potato salad Boil the potatoes in their skins until just cooked. Drain and cool. Peel and cut into slices or cubes. 2 Heat 30ml oil in a frying pan and fry the onion until soft. Add the bacon and cook until the bacon pieces have browned. Add the vinegar and cook for a minute, then add the stock and mustard. Stir well and cook for a further minute. 3 Remove from the heat and pour over the potato cubes. Add the parsley and stir gently to coat the potato pieces in
the sauce. Cover and set aside for at least an hour. 4 Chops Heat a heavy-based frying pan over a high heat. Once it is hot, add a thin layer of oil. Fry the chops for 2-3 minutes on each side until they are browned. Remove from the pan and set aside. 5 Pour out any excess oil. Add the chutney and stock and stir until smooth. Simmer for a few minutes and then put the chops back. Coat with the glaze. Serve hot with potato salad and green beans on the side.