Honey Mustard Pork Chops with Broccoli

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Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless  I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…

Honey Mustard Pork Chops with Parsnip and Broccoli

Ingredients

  • 2 Pork Chops, Thick cut bone in pork chops
  • 400 g Parsnips (omitted this time) *
  • 350 g Broccoli
  • 1 Tbsp Strong English Mustard
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Honey
  • 35 g Butter
  • Salt and Pepper, to taste

Instructions

  1. Bring a pan of water to the boil and add a generous amount of salt. *
  2. Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
  3. Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
  4. Break your broccoli down into florets.
  5. After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
  6. Heat a pan that will transfer to the oven over a high heat.
  7. Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
  8. Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
  9. Season the pork chops with salt and pepper and nestle into the pan.

10.Pour over the honey and mustard sauce.

  1. Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
  2. Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F

About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on August 26, 2019, in Main Dishes, Meat, Pinterest, Pork and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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