Place the pork chops in a large dish. Whisk together the soy, mustard, lemon and orange zest and juice, honey, thyme, garlic and seasoning. Pour the mixture over the chops. Make sure the chops are well coated in the marinade and leave in the fridge for 1 to 2 hours if possible.
Allow the chops to return to room temperature. Heat the grill to high and line the grill pan with foil. Lift the chops from the marinade and place them on the grill pan. Reserve the marinade. Grill for 5 minutes, turn the chops. Cook for a further 4-5 minutes, depending the thickness of the chops, until golden.
Pour the remaining marinade into a small saucepan and carefully bring to a boil. Gently simmer for a minute or two.
To serve: Serve the chops with the sauce spooned over, creamy mashed potatoes and glazed carrots.
Place the pork chops in a large dish. Whisk together the soy, mustard, lemon and orange zest and juice, honey, thyme, garlic and seasoning. Pour the mixture over the chops. Make sure the chops are well coated in the marinade and leave in the fridge for 1 to 2 hours if possible.
Allow the chops to return to room temperature. Heat the grill to high and line the grill pan with foil. Lift the chops from the marinade and place them on the grill pan. Reserve the marinade. Grill for 5 minutes, turn the chops. Cook for a further 4-5 minutes, depending the thickness of the chops, until golden.
Pour the remaining marinade into a small saucepan and carefully bring to a boil. Gently simmer for a minute or two.
To serve: Serve the chops with the sauce spooned over, creamy mashed potatoes and glazed carrots.
