Honey mustard pork chops

1 tbsp olive oil 1 tbsp wholegrain mustard 1 tbsp honey 2 tsp fresh thyme, finely chopped Zest and juice of 2 oranges 4 pork chops Salt and black pepper

WEDNESDAY

HONEY MUSTARD PORK CHOPS Serves 4

To serve:

Green beans New potatoes, boiled

Easy Food tip This dish can also be baked in the oven. After step three in the method, preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the pork chops in a baking dish with the potatoes and drizzle the marinade over everything. Cover and cook for 15 minutes until the pork and potatoes are cooked through.

1 Stir together the the oil, mustard, honey, thyme, orange zest and juice. 2 Add the pork chops to the bowl and toss in the marinade. Season well. 3 Cover with clingfilm and refrigerate for one hour. 4 Preheat the grill to high. Remove the pork from the fridge and place on a baking tray, draining any excess marinade on each chop. Reserve the marinade. 5 Place the pork under the grill and cook for 4-5 minutes per side or until cooked through. 6 Meanwhile, pour the marinade into a saucepan and bring to the boil, then reduce the heat and simmer for 2-3 minutes or until it thickens slightly. Remove from the heat and season.

7 Serve each pork chop with a drizzle of the hot marinade, some green beans and boiled new potatoes.

Per Serving211kcals, 7.9g fat (2.2g saturated), 11.5g carbs, 8.8g sugars, 23.3g protein, 1.1g fibre, 0.1g sodium