Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper. Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess. Heat the oil in frying pan ...
then stir in the mustard and lemon juice. To serve, spoon the crushed potatoes onto a serving plate. Thickly slice the pork and arrange on top of the potatoes, then spoon the sauce around the ...