Skip to:
Skip to:
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, salt and black 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.