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Honey mustard-glazed pork chops with mash

Name: Honey mustard-glazed pork chops with mash
Yield: Serves 2
Cuisine: British recipes
Ingredients: 2 tbsp clear honey; 2 tbsp wholegrain mustard; 1 crushed garlic clove; 2 tbsp olive oil; 2 British free-range bone-in pork chops; 600g maris piper potatoes; 10g unsalted butter; 200ml fresh chicken stock; ½ tsp white wine vinegar

Published: 14 Jun 17
Updated: 18 Mar 24

Sweet, sticky pork chops, buttery mash and a quick gravy – what’s not to love about this weeknight dinner for two people?

Easy
May 2017

Test kitchen approved

Serves 2
Hands-on time 20 min, oven time 20 min

Sweet, sticky pork chops, buttery mash and a quick gravy – what’s not to love about this weeknight dinner for two people?

Nutrition: per serving

Calories: 670kcals
Fat: 23.2g (6.7g saturated)
Protein: 43.3g
Carbohydrates: 68.3g (14.6g sugars)
Fibre: 7.1g
Salt: 1g

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Ingredients

2 tbsp clear honey
2 tbsp wholegrain mustard
1 crushed garlic clove
2 tbsp olive oil
2 British free-range bone-in pork chops
600g maris piper potatoes
10g unsalted butter
200ml fresh chicken stock
½ tsp white wine vinegar

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Method

Heat the oven to 200°C/180°C fan/gas 6. Mix the honey, wholegrain mustard, crushed garlic and olive oil in a bowl. Put the pork chops in a roasting tin and coat in half the honey mixture. Roast for 20 minutes, basting halfway through with the juices.
Meanwhile, peel and cut the potatoes into even chunks, then cook in a large pot of salted water for 15-20 minutes until tender. Drain and mash with butter, a splash of milk and plenty of salt and pepper.
While the potatoes are cooking, put the remaining marinade into a small saucepan over a medium-high heat with fresh chicken stock and white wine vinegar. Bubble for 5-10 minutes until reduced by a third. Taste and season with salt and pepper. Serve the chops with the mash and gravy.