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Learn how to make Honey Mustard Pork Chops

an image of Honey Mustard Pork Chops served with gem squash, potato and fresh salad

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Tonight’s simple dinner was Honey Mustard Pork Chops with Caramelized Onion and Garlic Baked Potato.

Ingredients

Units Scale

Honey Mustard Pork Chops

  • 4 bone in pork chops
  • Brine
  • 4 tbsp sugar
  • 1/4 cup vinegar
  • 2 smashed garlic cloves
  • 1 bay leaf
  • 2 tsp peppercorns
  • 1/2 cup water

Seasoning

  • A pinch on both sides of salt, pepper, and fennel powder.
  • Honey Mustard Glaze
  • 1 tbsp. grainy mustard
  • 1 tbsp. Dijon mustard
  • 2 tbsp. honey

Caramelized Onion and Garlic Baked Potato

  • 4 peeled potatoes
  • 1 sliced onion
  • 1 sliced garlic clove
  • 1/2 tsp salt
  • 2 tsp balsamic vinegar
  • 1 cup fresh cream
  • 1/2 cup sour cream
  • 1 heaped tsp minced garlic
  • 1 tbsp Ina Paarman’s white sauce powder
  • Handful of grated cheese

Instructions

Honey Mustard Pork Chops

  1. Add all this to the pork chops in a Ziploc bag and refrigerate for 6 hours (overnight preferably). 
  2. Pat dry.
  3. Preheat oven to 200 degrees C.
  4. Place chops on a foiled-lined baking sheet.
  5. Bake for 15 minutes.
  6. Turn and spoon the mixture on the other side. 
  7. Bake for a further 15 minutes.

Seasoning

  • Mix well and spoon over one side of the chops. 

Caramelized Onion and Garlic Baked Potato

  1. I steamed the potatoes (in my InstaPot until tender).
  2. Fried the onion and sliced garlic in a little oil with salt and balsamic vinegar.
  3. Mix the remaining ingredients (except the cheese) in a jug until smooth. 
  4. Season the potatoes with salt, cracked black pepper, and potato spice. 
  5. Add the onions, pour over the sauce, and sprinkle the cheese.
  6. Bake simultaneously with the pork chops.
  7. The squash I also steamed in the InstaPot after removing the potatoes, added some butter, pinch of sugar, salt, pepper, and Aromat.
  8. Filled with Sweetcorn and dusted with paprika. Simple green salad with red jalapeno and homemade salad dressing.

Notes

Prepared, tried, and tested by Melanie Kramar

Nutrition

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