Pork chop with honey and thyme recipe

  • Serves 4
  • 25 mins to prepare and 25 mins to cook
  • 560 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 courgette 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 courgette ribbons for one minute. Remove from the water, drain thoroughly and arrange them next to the pork chops. Garnish with a sprig of rosemary.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • 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
  • Energy 2345kj 560kcal 28%
  • Fat 36g 51%
  • Saturates 14g 70%
  • Sugars 14g 16%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 29.3g Protein 31g Fibre 1.9g


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