Serve with the sweet potato mash and buttered kale and drizzle over and around the honey mustard sauce. Steam or boil the kale for 5-6 minutes until tender, drain well add the butter and season with salt pepper and nutmeg. Drain well, return to pan place over medium heat and after 2 minutes mash and then stir in butter, shredded sage and seasoning. Now add the honey and mustard bring to the boil and then reduce heat, pop on a lid and simmer for 10 minutes until nicely reduced.Ĭook the diced sweet potato in water until tender about 10-15 minutes. Return the pan to a high heat and add the cider or apple juice and scrape the sediment from base of pan. Remove the pork chop from the pan and pour away any excess fat. Heat a large frying pan, add the oil and chops and cook over a medium heat for 5-6 minutes each side until nicely brown. It’s quick, easy - and the best news? It comes in at just under £1.50 a head.Ĥ lean pork chops (thick cut with bone in) 2 tablespoons sunflower oil 100ml cider or apple juice 4 tablespoons This Morning honey 3 tablespoons grain mustard Salt and Freshly ground Black pepper Salt and freshly ground black pepper 1 kg sweet potatoes peeled and diced Knob of butter 3 fresh sage leaves shredded (optional) Salt and freshly ground pepper 1 x 200g curly kale sliced Knob of butter Salt and white pepper Pinch of nutmeg (optional) Ainsley’s using the honey from our very own This Morning bees to whip up delicious honey and mustard glazed pork chops. For the Pork Chops and Coating: Line a baking sheet with a wire rack heat the oven to 375°.
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