Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
2 pork chops
Salt & pepper
1 tsp garlic powder
2 tbsp olive oil
2 tsp unsalted butter
2 cloves garlic, chopped
2 tbsp honey
2 tbsp water
2 tbsp rice wine vinegar
TO SERVE
6 long stem broccoli spears
450g of ready-made mash
1 tbsp of chopped parsley
METHOD
Season the chops with salt, pepper and garlic powder.
Heat a tablespoon of oil in a pan over medium-high heat until hot.
Cook the chops on each side until golden (4-5 minutes)
Remove from the pan and set aside.
Reduce the heat to medium, add the butter and melt, scraping up any bits from the bottom of the pan.
Sauté the garlic in butter, then add the honey, water, vinegar and stir.
Increase heat to medium-high, simmer until the sauce reduces and thickens, stirring occasionally.
Place the pork back in the pan, baste then place in the oven for 5-6 minutes until edges brown.
Meanwhile, heat the mash as per pack instructions.
Heat the remainder of the oil in a wok, add the broccoli and stir fry for 3-4 minutes, adding a splash of water after 2 minutes.
To serve: In deep dishes add a layer of mash, add the broccoli then the chops, drizzle over the sauce from the pan, and serve.
