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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.

Preparation time


1 large carrots, cut into 2.5 cm 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

Preparation method

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, Robertsons Atlantic Sea Salt and Robertsons 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

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