Pork chops are an economical cut of meat, versatile, and easy to cook. The recipe below is a winner for me during the week, packed with flavours, and priced at £6.48 for two. What’s not to love?
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This is a non-paid post. *Prices may vary in Sainsbury’s stores and online.
Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
500g thick cut pork chops
Salt & pepper
1 tsp garlic powder
2 tbsp olive oil
2 tsp unsalted butter
2 tbsp runny honey
2 tbsp water
2 tbsp Japanese rice vinegar
TO SERVE
200g tenderstem broccoli
800g 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 the chops from the pan and set aside.
Reduce the heat to medium, then add the butter and melt, scraping up any bits from the bottom of the pan.
Add the honey, water, vinegar, and stir.
Increase the heat to medium-high and simmer the sauce until it reduces and thickens, stirring occasionally.
Place the pork chops back in the pan and baste in the oven for 5-6 minutes until the edges brown.
Meanwhile, heat the mash according to the package instructions.
Heat the remaining 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, then the broccoli, followed by the pork chops.
Drizzle over the sauce from the pan and sprinkle with chopped parsley.
