Honey Mustard Pork Chops

Build the Meal Around Honey Mustard Pork Chops

• Steamed green beans
• Steamed white rice
• A cucumber salad

How to Cook Honey Mustard Pork Chops

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1. Whisk the honey, mustard, vinegar, garlic and thyme together in a small bowl.

   Mark done

2. Pat the chops dry and season with the pepper. Heat the oil in a large frying pan over medium-high heat and sear the chops for 4 minutes a side, until golden.

   Mark done Start 4 min timer

3. Lower the heat to medium. Brush the chops with half the glaze, turn and brush the other side. Cook for 2 minutes a side, brushing with the remaining glaze, until the centres reach 65°C.

   Mark done Start 2 min timer

4. Rest for 5 minutes on a plate and spoon over the pan juices.

   Mark done Start 5 min timer

Notes From the Method

Pat the chops very dry; a wet surface will not brown, and the glaze slides off.

If the glaze darkens too fast, lift the pan off the heat for a few seconds.

Use a thermometer; chops go from juicy to dry in a minute.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Storing and Reheating

Keeps in the fridge for up to 3 days. Reheat gently, covered, with a splash of water.

Honey Mustard Pork Chops: Your Questions Answered

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.