A tasty midweek meal in under 15 minutes
Enjoy easy marmalade and honey-glazed pork chops for a quick midweek meal under 15 mins.
- SERVES: 2
- PREP TIME: 2 mins
- COOK TIME: 10 – 15 mins
- DIFFICULTY: easy
- IDEAL FOR: midweek meal
- BUDGET: £
Easy marmalade and honey-glazed pork chops
Jazz up the humble pork chop with a quick and easy marmalade and honey glaze.
Served in under 15 mins with garlicky potato mash for a fantastic midweek meal.
They’re also a good source of high-quality protein, vitamins, and minerals.
And if you choosing lean cuts, they’re a healthy choice for a meal.
But always make sure you’re buying high-welfare pork.
They maybe a little pricier but you’re supporting both good farming practices and ensuring the animals are getting a nice life.
Pork Chops: Versatile and flavourful
Varieties of pork chops
Bone-in vs. boneless
Pork chop generally indicates the cut will contain a bone but you can get boneless.
Bone-in chops tend to have slightly more flavour due to the marrow within the bone.
Thickness
Thicker chops are great for longer cooking times, such as grilling or baking, as they are less likely to dry out.
Cuts
Different regions may have their own names for pork chop cuts. Some common types include rib chops, loin chops, and sirloin chops. Each cut has its own unique flavour and texture profile.
Pork chops usually come from the loin.
But they can also come from nearer the shoulder, called cutlet or rib chops.
Cutlet/rib chops tend to contain a little more fat, which in turn adds to their flavour and succulence.
Cooking Methods
Grilling
Grilled pork chops are a summertime favourite.
They can be marinated, rubbed with spices, or simply seasoned before being cooked over an open flame or on a grill pan.
You get that lovely smoky flavour and beautiful grill marks.
Pan-Frying
Pan-frying pork chops result in a nice crispy exterior and juicy interior.
The chops are typically breaded or coated with a seasoned flour mixture before being fried in a skillet until golden brown.
Searing/Baking
Sear the outside briefly in a frying pan, then place the meat in the middle of a medium-heat oven for the remainder of the cook.
You’ll know it’s cooked when the juices run clear, the meat is steaming throughout and there is no pink meat on the inside.
Always rest it for a couple of minutes.
They can be seasoned, marinated, or coated with a glaze before being placed in the oven to roast.
Braising
Braising involves searing the pork chops and then cooking them in a flavourful liquid, such as stock or wine until they’re tender.
This method is great for tougher cuts that benefit from slow cooking.
Flavour pairings
Pork chops have a mild, slightly sweet flavour that pairs well with a variety of seasonings and ingredients.
Some popular flavour combinations include:
- Apples and sage
- Mustard and thyme
- Garlic and rosemary
- Maple and cinnamon
- Balsamic vinegar and herbs
For another simple pork midweek meal, visit here.
Recipe: Olive magazine
Easy marmalade and honey-glazed pork chops
Ingredients
- 1 tbsp olive oil
- 2 pork chops, fat sliced every 1-2cm
- 4 tbsp fine-cut or shredless marmalade
- 2 tbsp runny honey
Instructions
- Heat the oven to 200C/fan 180C. In an ovenproof frying pan over a medium-high heat, drizzle the pork chops with oil and season well. Cook the chops on their fat end for 1-2 minutes or until golden and some of the fat has rendered, then cook on each side for 1-2 minutes or until really golden.
- Mix together the marmalade and honey, and spoon thickly over the tops of the chops.Put into the oven and roast for 6-8 minutes, depending on thickness, baste well with the glaze then transfer to a plate and rest, loosely covered, for 5 minutes.
- Serve with mash potato and greens.
Notes
