Ingredients

3 Tbsp	Olive oil
4	boneless pork loin chops
4 tsp	Maille Dijon Mustard (Main)
1 whole	Brown onion, peeled and roughly chopped
25 ml	Maille White Wine Vinegar
425 ml	Chicken stock
113 g	Baby carrots
113 g	Baby turnips
113 g	New potatoes
1 whole	Butternut, small, peeled, seeded and cut into cubes
4 Tbsp	Double cream
1 bunch	Fresh parsley, chopped
1 dash	Salt & freshly ground pepper

Directions

1.Heat 2 tablespoons olive oil in large deep skillet over medium-high heat and brown chops. Evenly spread Maille Dijon Mustard over chops; remove and set aside.

2.Heat 1 tablespoon remaining oil in same skillet and cook onion, stirring occasionally, until tender, about 5 minutes. Return chops to skillet. Add wine and stock and season with salt and pepper. Reduce heat to low and simmer covered 20 minutes.

3.Add vegetables to skillet and simmer covered until chops are done, vegetables are tender and sauce is reduced, about 20 minutes.

4.Remove 3 tablespoons of sauce and combine cream in small bowl; stir into skillet.

To serve

Serve hot, garnished with chopped parsley.