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Pan-fried Pork Chops in a Mustard-Orange Sauce
- 4 People
- 40 min.
- easy
Pork chops never tasted this good - served with rice and flavoured with honey, mustard, red onion and orange.
Ingredients
- 1 carrot, cut into 2.5 cm chunks
- 1 cup brown rice
- 4 pork chops
- 30 ml honey
- 30 ml Dijon mustard
- 1 ml salt to season
- 1 ml Robertsons black pepper to taste
- 20 ml extra virgin olive oil
- 4 small red onion, sliced
- 20 ml wholegrain mustard
- 15 ml fresh orange juice
- 28 g (1) Knorr Vegetable Stock Pot
- 250 ml water
Cooking Method
-
Boil carrots until soft.
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Prepare rice according to packet instructions.
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Meanwhile, press each chop with palm of hand to flatten slightly.
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Rub pork chops both sides with honey, mustard, salt and black pepper.
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Heat a heavy based frying pan on medium-high until hot.
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Add oil, then pork chops in a single layer.
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Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns.
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Turn pork over and stir onion.
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Cook for a further 4-5 minutes or until pork is cooked but not dry.
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Transfer pork to a plate, leaving onion in pan.
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Add mustard, orange juice, Knorr Vegetable Stock Pot and water to the pan.
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Cook, stirring occasionally until sauce thickens.
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Divide pork, carrots and rice between 4 serving plates and spoon sauce over.
Nutrition
- Nut Free
- Dairy Free
- Gluten Free
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