Pan-fried Pork Chops in a Mustard-Orange Sauce

Pan-fried Pork Chops in a Mustard-Orange Sauce

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Pork chops never tasted this good - served with rice and flavoured with honey, mustard, red onion and orange.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 1 Large carrots, cut into 2,5cm chunks
  • 1 Brown rice
  • 4 Pork chops
  • 30 ml Honey
  • 30 ml Dijon Mustard
  • Salt and Pepper
  • 20 ml Extra Virgin Olive Oil
  • 4 Small Red Onion, sliced
  • 20 ml Wholegrain Mustard
  • 15 ml Fresh Orange Juice
  • 1 KNORR Vegetable stock Pot
  • 250 ml Water


  • Boil carrots until soft
  • Prepare rice according to packet instructions
  • Meanwhile, press each chop with palm of hand to flatten slightly
  • Rub pork chops both sides with Honey, Mustard and salt and pepper
  • Heat a heavy based frying pan on medium-high until hot
  • Add oil, then pork chops in a single layer
  • Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns
  • Turn pork over and stir onion
  • Cook for a further 4-5 minutes or until pork is cooked but not dry
  • Transfer pork to a plate, leaving onion in pan
  • Add mustard, orange juice, KNORR Vegetable Stock Pot and water to the pan
  • Cook, stirring occasionally until sauce thickens
  • Divide pork, carrots and rice between 4 serving plates and spoon sauce over