Smoked Pork Chops with Curried New Potatoes & Green Beans
|Thin skinned red potatoes||12 (Each About 2 Inches In Diameter)|
|Green beans||1 Pound, ends removed|
|Smoked pork chops||6 , cut 3/4 inch thick|
|Mustard seeds||2 Tablespoon (Use Whole)|
|Curry powder||2 Teaspoon|
Scrub potatoes, but do not peel.
Place on a steaming rack over boiling water, in a large kettle; cover and steam for 15 minutes.
Add beans to rack; cover and steam until potatoes and beans are tender (about 10 more minutes).
While potatoes are cooking, melt about 2 teaspoons of the butter in a wide frying pan over medium heat.
Add chops, three at a time, and cook, turning once, until lightly browned on both sides (about 10 minutes total).
Arrange chops on a platter; keep warm.
Add remaining butter to pan.
When butter is melted, stir in mustard seeds and curry powder.
Cut potatoes in half; add to pan, cut side down, and cook until lightly browned (about 5 minutes).
Lift out and arrange with chops on platter.
Add beans to pan, turn to coat in butter, and heat through; arrange on platter.
Drizzle vegetables with remaining butter mixture.