Pork chop with honey and thyme recipe

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 423 calories / serving
  • Freezable
  • Healthy
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In a bowl, combine the honey, soy sauce. dijon mustard and chopped thyme. Cover the pork chops generously with the marinade and some ground black pepper and place in the fridge.

In a small pan, cook the potatoes for twenty minutes in salted water. Prepare the zucchini ribbons by using a hand peeler to peel the inner white flesh into thin ribbons.

Grill, griddle or barbecue the pork chops for six minutes on each side, brushing them with more of the marinade mixture if required. Drain the potatoes and cut them in half. Arrange them on four plates, brushed with melted butter, sea salt and chopped rosemary. Add the chops.

In a pan of boiling salted water, cook the zucchini ribbons for one minute. Remove from the water, drain thoroughly and arrange them next to the pork chops. Garnish with a sprig of rosemary.

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  • Ingredients

  • 4 pork chops
  • 2tbsp honey
  • 20ml soy sauce
  • 1tbsp dijon mustard
  • 1tsp fresh thyme, chopped
  • 400g baby new potatoes
  • sprig of rosemary, chopped
  • 15g butter
  • 2 courgettes, peeled
  • sea salt
  • freshly ground pepper
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  • Calories
    423
    21%
  • Sugar
    9g
    10%
  • Fat
    14g
    20%
  • Saturates
    6g
    28%
  • Salt
    0.4g
    7%
of an adult's Reference Intake daily amount.
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