Sunday lunch: lemon, mustard and honey baked pork

Lemon, mustard and honey baked pork
Lemon, mustard and honey baked pork

Serves: 4

Prep Time: 50 mins


  • 4 pork chops
  • 3 T olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, crushed
  • 2 red onion, finely sliced
  • 1 red and yellow peppers, sliced
  • 400 g brussels sprouts, halved
  • 1/2 cup chicken stock
  • 4 T honey
  • 3 T wholegrain mustard
  • Juice of 1 lemon
  • 1/4 cup dry white wine 

READ MORE: The Lazy Makoti cookbook bags international award


1. Preheat oven to 180°C. On a stove top, place an ovenproof pan and heat. Add olive oil and brown meat on both sides and crisp the pork rind.

2. Add garlic, onion, peppers and brussels sprouts to the pan. In a small jug, mix the stock, honey, mustard, lemon and wine, and pour into the pan. Place in oven and bake for 30-40 minutes until the liquid is reduced by more than half and has slightly thickened.

3. Remove from oven. Serve warm. 

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