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2 pork chops

A small handful of chopped fresh thyme.

1 teaspoon of dijon mustard

2 tablespoons of olive oil

1 tablespoon of clear runny honey

1 lemon

Salt

Pepper

Sticky lemon & thyme chops

preparation 5 mins • you cook for 7 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

 

My sticky chops are infused with a gooey mix of lemon, thyme and honey. The flavours go great with pork and they couldn't be simpler to prepare. These chops are great to throw on the barbecue or pop in the oven and serve with a nice salad.

Oven/baking tray

Small mixing bowl

Sharpish knife

Fine grater for lemon zest

Spoon to stir

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Before you start preheat your oven to 190c and have all the ingredients out and ready. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Preheat your oven to 190c. Add the chopped thyme into a small mixing bowl, then using the finest side of a grater, add in the zest of a lemon. Add 1 teaspoon of dijon mustard together with 2 tablespoons of olive oil and 1 tablespoon of runny honey. Add a pinch of salt and pepper and then stir well.

Using a sharp knife, cut through the fat on the chops in about 1cm intervals, taking care not to cut through the meat. The fat should look like a giant set of teeth! This will prevent the chops curling up durin g cooking!

Place your chops on a baking tray and add a teaspoon of the glaze to the top of each. Rub in the glaze with the back of the spoon, turn the chops over and use the remaining glaze on the other side, spreading it out again with the spoon.

Roast in the oven for 25 minutes until nicely caramelised on top.

Serve with a nice salad or, if you're at a barbecue, serve with more meat!

I hope that you enjoy it!

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Lemon cheesecake
Chocolate ganache tart
Ginger pudding

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