Lean trimmed pork is a source of protein, thiamin, niacin, B6, B12, selenium, riboflavin, zinc, and omega-3. The leanest pork cuts come from the loin, fillet and the leg, trimmed of external fat. Pork doesn’t have to be dry and tough. Pork blends perfectly with a vast range of flavours and cooking styles. This recipe is delicious and simple, making juicy and tangy chops and the Dijon mustard adds a French touch to it!
- 2 large pork chops
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 2 tbsp organic apple cider vinegar
- 1 tsp rosemary
- 1 brown onion
- 2 carrots
- 3 garlic cloves
- 2 carrots
- 1 cup of cooked wheat
- salt and pepper
- Combine mustard, apple cider vinegar, honey and rosemary in a bowl. Place the pork chops in the bowl and spoon the mixture over it, turning to coat. Let stand 15 minutes.
- Heat a large non-stick frying pan coated with a little olive oil over medium-high heat. Brown onions and sliced carrots.
- Add pork chops and cook for about 4 minutes on each side; spoon the left over mustard mixture over the pork. Cook until done.
- Add a tbsp of water, stirring slightly; cook 2 minutes or until the sauce has slightly thickened. Turn pork to coat.
- Serve with wheat grain. Pour pan juices over wheat.