Recipe

Honey Mustard Pork Chops

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Honey Mustard Pork Chops

Pork chop topped with honey mustard butter. Served with potato salad and roasted cherry tomatoes.




Ingredients to serve 2

  • 300g x baby potatoes – cut in half
  • 200g x cherry tomatoes – cut in half
  • 3g x fresh thyme – pick off leaves
  • 2 tbsp x butter (from your pantry, for the honey mustard)
  • 1 tbsp x wholegrain mustard
  • 1 sachet x honey
  • 2 sticks x celery – slice thinly at an angle (½ cm)
  • 10g x parsley – remove stalks & chop roughly
  • 2 x spring onions – slice finely at an angle (½ cm)
  • 3 tbsp x sour cream
  • 2 x kassler chops
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 600g x baby potatoes – cut in half
  • 400g x cherry tomatoes – cut in half
  • 5g x fresh thyme – pick off leaves
  • 4 tbsp x butter (from your pantry, for the honey mustard)
  • 2 tbsp x wholegrain mustard
  • 2 sachets x honey
  • 4 sticks x celery – slice thinly at an angle (½ cm)
  • 20g x parsley – remove stalks & chop roughly
  • 4 x spring onions – slice finely at an angle (½ cm)
  • 6 tbsp x sour cream
  • 4 x kassler chops
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Note

If your kids don’t like roasted cherry tomatoes, save a few raw tomatoes for them.

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Potatoes: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato, it’s done. Remove from stove, drain in a colander. Set aside to cool.

Step 3

Cherry tomatoes: Place the cherry tomatoes on a tin foil lined baking tray. Rub the thyme in your hands and sprinkle it over the tomatoes. Drizzle over some olive oil and salt and pepper and mix. Place in the oven and roast for 15-20 minutes until golden.

Step 4

Kassler pork chops: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Then season the chop on both sides with salt and pepper and rub with olive oil. Put a dry frying pan on high heat. When the pan is hot, place chops in the pan and sear for 4 minutes on one side and 3-4 minutes on the other side. Then hold the pork chop on its fat edge (using tongs or 2 spoons) to crisp it up – about a minute.

Step 5

Potato salad: Once the baby potatoes have cooled down a little, mix them with the celery, parsley, spring onions and sour cream. Season with salt and pepper.

Step 6

Honey mustard: Place a small pan on very low heat and add the butter (see quantity above for the honey mustard) and the wholegrain mustard. Stir continuously while the butter melts, so it emulsifies, and doesn’t split.

Step 7

Serve the pork chop topped with the honey mustard butter (or serve the honey mustard on the side). Serve the potato salad and the roasted cherry tomatoes on the side.