Recipe: Pork chop with new potatoes and wholegrain mustard vinaigrette

Pork Chop with new potatoes with Whitehaven Pinot Gris, part of the Master Match drink matching menu at Ostro.

Master Match: Whitehaven Marlborough pinot gris 2013

Serves 1

• 1 pork chop, rind removed
• Canola oil
• 220g new potatoes, peeled
• 45ml chardonnay vinegar
• 3 tbsp mustard
• 1 tsp honey
• 100ml olive oil
• 1 tbsp tarragon, chopped
• 1 tbsp chives, chopped
• 2 tbsp parsley, chopped

1. Preheat the oven to 200C. Pan-fry the pork chop until golden on both sides. Place into the oven and finish cooking. Total time should be around 15 minutes, depending on the size.

2. Place the potatoes in a pot of cold water, season with salt and bring to a boil. Cook until tender.

3. Combine the vinegar, mustard and honey in a bowl. Whisk in the olive oil and stir in the chopped herbs. Slice the potatoes and dress in the honey mustard and serve alongside the chop.

Master Tip: Pork chops can often be hard to colour all over because of the bone, so move it around the pan and tip the pan on the side if need be. Just work it so you get good colour, that is where the flavour is. The potato salad can be made earlier. Pour the mustard vinaigrette over the warm, sliced potatoes - this will allow the flavour to soak in.