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> Hot honey pork chops with garlic potatoes
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description
Hot honey garlic pork chops make the perfect midweek meal. Serve with crispy potatoes and a dressed salad.
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> ingredients
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> steps
1.
Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes.
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Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes.
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After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp.
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Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too.
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Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest.
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Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress.
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Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze.
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