Pork chop with Potatoes & Squash Served with a creamy Mustard Sauce and Pickled Mustard Seeds by Steven Dolby

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(Serves 4 people)

 Pickled mustard seeds
1 Cup red wine vinegar
45g Brown sugar
1 Bay leaf
1 Garlic clove (crushed)
3/4 Cup water
140g Mustard seeds
Salt (good pinch)
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420g  Butternut squash (peeled, seeded, and diced)
400g Potatoes (cut into quarters)
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Creamy mustard sauce
1/2 Red onion (finely diced)
1 Garlic clove (finely diced)
1/2 Cup apple juice
1/2 Cup chicken stock
2 Tbsp Dijon mustard
1/4 Cup heavy cream
1 Tbsp chopped parsley
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Other ingredients
4 Pork chops (8oz)
Olive oil
Salt & pepper

© STEVEN DOLBY