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Mustard, honey and lime pork chops with apple slaw

By: Louise Pickford

Published: 11 Sep 20
Updated: 25 Mar 24

Mustard, honey and lime pork chops with apple slaw

These pork chops are brined for extra flavour and then cooked over the BBQ, but you could just as easily griddle them at home. Dressed in a zesty mustard and honey dressing and served with an apple slaw, they are a fresh and light way of enjoying chops.

Looking for something a bit heartier? Take a look at our paprika pork chops with celeriac mash.

Easy
September 2020

Test kitchen approved

Serves 4
Hands-on time 35 min, plus marinating and resting

Looking for something a bit heartier? Take a look at our paprika pork chops with celeriac mash.

Nutrition: per serving

Calories: 636kcals
Fat: 34.1g (8.8g saturated)
Protein: 68g
Carbohydrates: 12.7g (12g sugars)
Fibre: 3.2g
Salt: 1.4g

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Ingredients

4 thick outdoor-reared British pork chops on the bone (around 300g each; see tip)
2 tbsp white wine vinegar
2 tbsp soft light brown sugar
1 tbsp sea salt
1⁄2 tbsp cracked black pepper
2 tbsp mixed chopped fresh parsley, chives and tarragon
1 kg small to medium waxy potatoes, such as charlotte
2 tbsp olive oil

For the dressing

100ml extra-virgin olive oil
1 tbsp wholegrain mustard
1 tbsp runny honey
Finely grated zest and juice 1⁄2 lime
1 tbsp chopped fresh coriander

For the slaw

1 tsp fennel seeds
1⁄4-1⁄2 green cabbage, core removed, leaves shredded
1 small onion, very thinly sliced
1 apple, cored, quartered and cut into thin batons
2 tsp lime juice
1⁄4 tsp each sugar and sea salt
4 tbsp soured cream (optional)

You’ll also need

Pestle and mortar or spice grinder

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Method

Put the pork chops in a shallow container. Mix 1 litre cold water with the vinegar, sugar, salt and black pepper, then pour over the chops. Cover and chill overnight. The next day, remove the chops from the brine and pat dry. Put them on a rack over a plate and chill for 4 hours if possible (see Make Ahead).
For the dressing, combine the olive oil, mustard, honey, lime zest, 2 tsp of the lime juice (reserve the rest), coriander and some salt and pepper in a jar. Seal, shake until evenly combined, then set aside until required (see Make Ahead).
Next make the slaw: toast the fennel seeds in a small frying pan over a medium heat for 3-4 minutes until they turn golden and give off a lovely aroma. Cool, then roughly grind in a pestle and mortar or spice blender. Combine the cabbage, onion, apple and fennel seeds in a container. Add the remaining lime juice from the dressing, the sugar, salt and some pepper and stir well. Chill until required – add the soured cream just before serving, if using.

When ready to cook, put the chops on a rack over a fire or barbecue grill, then sear on a high (direct) heat for 2-3 minutes on each side until golden. Move the chops to a cooler area of the barbecue/fire or lift the rack further away from the coals, then cook for 5-6 minutes. Remove, then drizzle with dressing. Wrap loosely in foil, rest for 5 minutes, then serve with the slaw.