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Honey and mustard glazed pork chops

Honey and mustard glazed pork chops
Photography by: Sam Wilkinson

Honey and mustard glazed pork chops
with a roasted grape and cranberry kale salad

Recipe by: Claire Winstanley  

Serves: 4
Preparation time: 15 minutes
Cooking time:  10 minutes
 
Pork Loin Chops (Avg 500g)
100g butter
10 sage leaves
150g Honey mustard glaze
500g seedless white and red grapes
3 sprigs rosemary
olive oil
200g kale
2 Granny smith apples
100g dried cranberries
Cranberry Oil free dressing
salt and pepper to taste
 
Preheat the oven to 180’c. Place the grapes on a roasting tray and drizzle over olive oil. Season the grapes with salt and pepper and sprinkle over the rosemary. Roast for 8- 10 minutes until the grapes begin to burst slightly. Remove from the oven and allow to cool. In a high-heated pan, fry the kale with a little olive oil for 1-2 minutes until slightly wilted. Remove the kale from the pan and slice the apples. Toss the apples with the kale, cranberries and grapes. Dress the salad just before serving.
 
Season the pork loins chops and fry in a medium- high pan with a little olive oil and half the butter. Turn the pork chops over and continue to cook until golden and cooked through. Remove the chops and set aside to rest. Add the remainder of the butter to the same pan and allow to brown slightly. Add the sage leaves and fry until crisp. Pour in the honey and mustard glaze and heat through. Pour over the pork chops and serve with the dressed salad.

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