Until about 2 years ago I hardly ever cooked pork. I only learned how to make a decent pork roast after I started blogging and since then started to loooove this orangey pork roast!
I use to make crusted pork chops and lemon pork chops from time to time and also pork schnitzel once in a while, but recently I fell in love with pork. Not only is pork very affordable but is also very healthy. Pork is a very good source of protein and contains vitamins and minerals that keep us healthy.
Some parts of pork also cook quickly, making it a perfect meat to prepare during the week as you will see in MIM 2: Orange marinated Pork chops and MIM 11: Mustard and cranberry pork chops.
You can make the marinate for this dish the night before and marinate the chops for 24 hours, leaving only the time to cook the chops and making the side dishes. I served this with baby marrow chips, but it will go well with a baked potato and /or some cooked greens. This green salad, by Chef Caro will go very well with this!
Ingredients:
6 pork chops
salt and black pepper
60ml honey
60ml wholegrain mustard
60ml soya sauce
45ml lemon juice
10ml crushed fresh garlic
5ml dried crushed chillies
30ml oil
Season the pork chops with salt and pepper.
Mix the honey, mustard, soya sauce, lemon juice, garlic and chillies together.
Place the chops into a dish suitable for marinating and pour the honey and mustard mixture over. Marinate the chops for at least 30 minutes but preferably 24 hours.
Heat the oil and brown the chops on both sides.
Reduce the heat and pour half of the remaining marinade over the chops, turn around and cook on low heat for 5 minutes.
Pour the other half of the marinade over the chops, turn around and cook for another 5 minutes.
Serve immediately with cooked vegetables.
I love the combination of ingredients you have used for this dish
Right. You are officially my ‘cooking hero’. We just had this for supper, and it was sublime!
Thanx {-;