Sticky Honey and Mustard Pork Chops with Crispy Roast Potatoes
Make the most of Jersey Royal season with Chris Baber's recipe for pork chops in a honey and mustard marinade with crispy roasted potatoes and asparagus.
From the book
I’ve been lucky enough to visit and cook for some of the farmers that grow these delicious Jersey Royal potatoes and I want to get us all eating and enjoying seasonal British food. The cooking time will vary depending on the thickness of the pork, so be confident when you’re cooking and play it by ear. Just cut into the chop to check it – if it’s still really pink in the middle, give it a little more time.
|4||pork chops, approx. 2.5cm thick|
|1.5kg||new potatoes, halved (use Jersey Royals when in season)|
|2 tbsp||olive oil|
|3 tbsp||wholegrain mustard|
|300ml||cider or apple juice|
|2 tbsp||cornflour mixed with 2 tbsp water (optional)|
|salt and pepper|
Remove the pork from the fridge 20 minutes before cooking. Trim the rind and some of the fat off around the edge. Kitchen scissors work well for this. Season the pork with salt and pepper.
Preheat the oven to 220°C/200°C fan.
Put the potatoes on a large baking tray. Season with salt and pepper and drizzle with 1 tbsp olive oil. Toss together. Roast for about 35 minutes until crispy, golden and tender. Give them a stir after 20 minutes, adding the asparagus (with the woody ends snapped off) to the tray for the remaining 15 minutes of cooking.
Mix the honey and mustard together in a small bowl.
Heat 1 tbsp olive oil in large non-stick frying pan over a medium heat.
Fry the pork for 3–5 minutes on each side until golden, then use tongs to stand the pork up on the fatty edge for 1–1½ minutes to help crisp it up.
Turn up the heat, then pour in the cider or apple juice, scraping off any bits stuck to the pan. Bring to the boil, then stir in the honey and mustard mixture.
Reduce the heat to medium and simmer for 5 minutes until the pork is cooked and the liquid reduced by half. Stir in the cornflour mixture to thicken the sauce if needed.
Divide the potatoes, asparagus and pork among the serving plates. Drizzle over the sauce.