Pork chops with a mustard and orange glaze
Mustard and orange are a great combination and work really well with pork. The marinade is delicious heated up and served with the chops. The recipe is from Bord Bia and serves 4 and it takes only 20 minutes.
4 pork loin or gigot chops, well-trimmed
2 tablesp. dark soy sauce
2 tablesp. Dijon mustard
Zest and juice of ½ lemon
Zest and juice of ½ medium orange
1 teasp. fresh thyme leaves, chopped
2 garlic cloves, peeled and crushed
A little salt and freshly ground black pepper
Creamy mashed potatoes
Place the pork chops in a large dish. Whisk together the soy, mustard, lemon and orange zest and juice, honey, thyme, garlic and seasoning. Pour the mixture over the chops. Make sure the chops are well coated in the marinade and leave in the fridge for 1 to 2 hours if possible.
Allow the chops to return to room temperature. Heat the grill to high and line the grill pan with foil. Lift the chops from the marinade and place them on the grill pan. Reserve the marinade. Grill for 5 minutes, turn the chops. Cook for a further 4-5 minutes, depending the thickness of the chops, until golden.
Pour the remaining marinade into a small saucepan and carefully bring to a boil. Gently simmer for a minute or two.
Serve the chops with the sauce spooned over, creamy mashed potatoes and glazed carrots.