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Bookmark Recipe

Mustard and Orange Glazed Pork Chops

Mustard and orange are a great combination and work really well with pork. The marinade is delicious heated up and served with the chops.

4 people
20 min
Nutrition per serving
  • kcal
    637 kcal
  • protein
    47g
  • total fat
    32g
  • saturates
    12.2g
  • iron
    2.6mg
  • carbs
    43g

Ingredients

  • 4 pork loin or gigot chops, well-trimmed 

    2 tablesp. dark soy sauce 

    2 tablesp. Dijon mustard 

    Zest and juice of ½ lemon 

    Zest and juice of ½ medium orange 

    50ml honey 

    1 teasp. fresh thyme leaves, chopped 

    2 garlic cloves, peeled and crushed 

    A little salt and freshly ground black pepper 

     

    To serve 

    Glazed carrots 

    Creamy mashed potatoes 

Pork chops

  • 4 pork loin or gigot chops, well-trimmed 

    2 tablesp. dark soy sauce 

    2 tablesp. Dijon mustard 

    Zest and juice of ½ lemon 

    Zest and juice of ½ medium orange 

    50ml honey 

    1 teasp. fresh thyme leaves, chopped 

    2 garlic cloves, peeled and crushed 

    A little salt and freshly ground black pepper 

     

    To serve 

    Glazed carrots 

    Creamy mashed potatoes 

Method

Copy Text

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. 

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Method

Copy Text

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.