Honey mus­tard glazed pork chops

Western Times - - NEWS - — Recipe from Julie Good­win’s Es­sen­tial Cook­book

SERVES: 4 In­gre­di­ents

1⁄3 cup honey 1⁄3 cup whole grain mus­tard 1⁄3 cup white wine

2 cloves gar­lic, crushed 4 pork loin chops (about 250g each)

1 tbs olive oil

1⁄3 cup cream


Com­bine the honey, mus­tard, wine and gar­lic in a bowl. Add the pork chops, en­sur­ing they are coated all over, and mar­i­nate for 10 min­utes.

Heat the oil in a large chef pan over medium-high heat. Re­move the chops from the bowl, re­serv­ing the mari­nade, and cook for about 4–5 min­utes on each side or un­til golden and just cooked through. Re­move from the pan and rest un­der foil.

Place the re­served mari­nade in a small saucepan and bring to the boil. Cook for 2–3 min­utes un­til re­duced by half. Stir in the cream and sim­mer for about 2 min­utes or un­til thick­ened to a saucy con­sis­tency.

Driz­zle the chops with the honey mus­tard sauce and serve.

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