Chops are such a flavoursome and meaty cut of pork, and good quality ones never fail to impress. I bought mine straight from the farm at The Hatchery Farm Shop for £3 each, which is a bit of a bargain if you look at the size of them! I also picked up the tricoloured chantenay carrots from the same shop, the colours got me immediately, you know how I like a colourful vegetable! This recipe is very quick and requires little, to no, skill whatsoever. Just be prepared to let the pork sizzle away for 15 minutes or so, primarily to make sure it's cooked but also so that it is beautifully coloured. The sauce goes on last, creating a sticky glaze and the bubbles let you know that it's done. The carrots are very simply roasted with salt, pepper and thyme, the natural flavours are beautiful and don't need much help.
2 good quality pork chops
2 tbsp honey
2 tbsp wholegrain mustard
350g chantenay carrots
Salt & pepper
Preheat the oven to 200C.
Place the carrots in a baking tray, drizzle with olive oil, season and sprinkle a couple of pinches of dried thyme over them. Give the pan a good shake and pop in the oven for about 20 minutes, or until the carrots are golden and have soften.
Meanwhile, season the the chops and heat a pan on a medium heat with a tablespoon of oil. Place the chops in the pan and fry for about 8 minutes on each side, or until the meat is cooked through and browned.
While the chops are cooking, mix together the wholegrain mustard and honey in a bowl. Once ready, pour the mixture over the meat and allow to bubble for a minute, turning the meat once to coat in the sauce. Serve immediately with the roasted carrots.