Pan-fried Pork Chops in a Mustard-Orange Sauce
Pork chops never tasted this good - served with rice and flavoured with honey, mustard, red onion and orange.
Feeds
4People
Preparation time
40Min.
Difficulty
easy
Ingredients
- ungrouped
- 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
- ungrouped
- 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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