Parsley Pork Chops With Potato Salad - cooking recipe

Ingredients

1 3/4 lbs new potatoes, peeled
9 slices bacon, 8 left whole, 1 diced
1 None red onion, peeled and sliced into rings
1 2/3 cups vegetable stock
2 tbsp whole-grain mustard
6 tbsp cider vinegar
1 tbsp honey
1 tbsp chopped fresh chives
8 small boneless pork chops
6 sprigs fresh flat-leaf parsley, leaves stripped from stems
1 tbsp canola oil

Preparation

Cook the potatoes in boiling salted water for 20 mins. Drain, refresh with cold water and slice.
In a saucepan, fry the diced bacon until crispy. Add the onion, stock, mustard, vinegar and honey and bring to a boil. Season with salt and black pepper. Stir in the chives and pour over the potatoes. Allow to stand for 30 mins.
Season the pork with salt and black pepper and wrap each chop with a slice of bacon. Lay some parsley leaves on top. Heat the oil in a frying pan and sear for 6 mins, flipping halfway through the cooking process. Serve with the potato salad.