Creamed cutlets from the oven

Ingredients for 2 servings:

• 400 g potatoes
• 250 g carrot(s)
• 2 tbsp sunflower oil
• salt and pepper
• 3 sprigs of parsley
• some basil
• some thyme
• 100 g crème fraîche
• 1 tsp mustard, grainy
• 1 tsp mustard, medium hot
• Salt and pepper from the mill
• ½ tsp sugar
• 2 pork chops

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Preheat the oven to 200°C (top/bottom heat). Peel the potatoes and cut into wedges. Peel the carrots and cut into thick slices. Mix the potatoes, carrots, oil, salt, and a pinch of pepper well in a bowl and place in an ovenproof dish. Bake in the oven for 30-35 minutes, stirring occasionally. Finely chop the herbs. Mix the crème fraîche, mustard, and herbs, season with salt, pepper, and sugar. Wash the chops, pat dry, and sear in a pan for 2 minutes on each side. Place the chops on top of the vegetables. Spread the mustard cream evenly over the chops. Increase the oven temperature to 250°C (480°F) and continue to roast for about 10-15 minutes.