Hospital superchef Simon Smith has a really healthy recipe for you – it’s filling, nutritious and very tasty. Make sure you don’t overcook the vegetables so you keep as much of the goodness in them as possible. The chop is delicious with a baked potato. Please leave your comments below because Simon loves your feedback!
Honey and Mustard Glazed Pork Chops
PREPARATION TIME: 10mins
COOKING TIME 15mins
4 x 200g – 225g Pork Chops
2 Sweet Peppers (de-seeded & sliced)
1 medium Onion (Sliced)
½ Red Onion (sliced)
100ml Sunflower Oil
30ml Olive Oil
20ml Sesame Oil
2clvs Garlic (pureed)
1½ tsp. Dijon Mustard
20g Fresh Chives (chopped)
10g Fresh Sage (chopped)
250ml Chicken Stock
Griddle / sauté pan
Deep roasting tray
Large cooking spoons
Pre heat the oven to gas mark 6 / 200C, with a deep tray in it pre heating also.
In a bowl combine the oils, garlic, Dijon mustard, honey, chives, sage and a squeeze of lemon juice. Stir or whisk until all ingredients are thoroughly combined.
Into the bowl add the pork chops, sliced onions and sliced peppers. Stir into the marinate until all the pork chops and the vegetables are coated. Cover the bowl and place in the fridge for 5 mins
Heat the griddle pan on medium for the last 2min of the chops’ time in the fridge. Remove the chops from the bowl and drain excess oil and place on a clean tray. Season the chops with salt and cracked pepper and then carefully lay the chops into the hot griddle pan.
Allow the chops to cook in the hot oil for approx 2min on each side to seal off the meat. When chops start to colour in the griddle pan, remove to the clean pre-heated deep oven tray. Add a tablespoon of the marinate mix over the chops and place in the hot oven. Allow to bake in the hot oven for approx. 10min occasionally turning the chops.
Drain the sliced onions and peppers from the remaining marinate. Reduce the heat on the griddle pan and add the vegetables to the pan, allow them to quick fry stirring frequently. When the veg starts to colour in the pan remove and place in a clean bowl.
Increase the pan to high and add the stock to the pan. Deglaze all the flavours cooked into the pan and reduce the stock until half the liquid remains in the pan.
Remove the chops from the oven and pour any juices in the tray into the jus in the griddle pan. Check the core of the chops with a knife to confirm they are cooked; the chops should have a chargrilled look and should be served on a bed of the fried vegetables with the glaze poured over.