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MAKE IT YOURSELF: HONEY MUSTARD PORK CHOPS
INGREDIENTS
6 pieces of pork collar, about 150g each and 1.5 to 2cm thick (below)
75g Dijon mustard
75g honey
1 tsp salt
Zest of one lemon
1 apple
Juice of one lemon
Salad greens
METHOD
1. Rinse the pork under running water, pat very dry with paper towels. If you want, pound the meat with a meat mallet. Place the pork in a resealable plastic bag or a medium-sized mixing bowl.
2. Combine the mustard, honey, salt and lemon zest in a bowl, stir well to mix. Have a taste and add more salt if needed. Scrape the marinade into the bag or bowl with the pork. Using your hands, massage the marinade into the meat so that every piece is well coated. Refrigerate overnight.
3. Wrap the zested lemon in clingwrap and store in the fridge.
4. About 30 minutes before cooking, take the pork out of the fridge. Preheat the oven to 180 deg C.
5. Line a large baking tray (I use the one that comes with the oven) with foil, shiny side up. Place a flat metal rack (the kind used for cooling cakes and cookies) on the tray.
6. Remove the pork from the marinade and use a teaspoon to scrape off as much of the honey-mustard mixture as possible. Discard the marinade. Place the pork on the metal rack. After the 30 minutes are up, place the tray in the top half of the oven. Let it cook for 20 to 25 minutes.
7. Turn on the grill function of the oven so that the heat comes only from the top. Move the tray as close to the top heating element as possible. Let it cook 6 to 8 minutes, watching carefully that the chops only singe in parts, but do not become completely black.
8. Remove the tray from the oven and let the pork cool for 10 to 15 minutes.
9. Meanwhile, core the apple and slice or cut into cubes. Squeeze the lemon over the apple and coat the pieces with the juice, to prevent the fruit from oxidising. Drain. Lay the salad greens on a large serving platter, scatter the apple over the leaves.
10. Slice the pork thinly or thickly, or leave it whole and place over the vegetables. Serve.
Serves four to six