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Honey and mustard pork chops

Honey and mustard pork chops


Tangy, sweet and versatile

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2256kj 538kcal
  • Fat
    Med 28%
  • Saturates
    Low 23%
  • Sugar
    Low 28%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 23g


  • 2 Co-op British pork chops
  • 30ml honey and mustard glaze
  • 150g Co-op British broad beans, podded
  • 100g shelled Co-op British peas
  • 1 tbsp vegetable oil
  • 1 clove garlic, peeled and crushed
  • 80g radish, trimmed and halved
  • 1/2 Co-op British spring cabbage
  • Juice and zest of 1 orange


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Brush one side of the chops with the glaze and leave to marinate on a baking tray lined with greaseproof paper for 15 mins
  3. Cook in the oven for 20 mins
  4. Meanwhile, cook the beans and peas in boiling water for 5 mins
  5. Drain, then fry in the vegetable oil along with the garlic, radish and cabbage, shredded, for 5 mins
  6. Add the orange juice and zest and let it bubble for 2-3 mins until most of the liquid has evaporated
  7. Serve the veg with the cooked chops

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