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Pan-fried Pork Chops in a Mustard-Orange Sauce

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1 large carrots, cut into 2.5 cm chunks
  • 1 brown rice
  • 4 pork chops
  • 30ml honey
  • 30ml dijon mustard
  • salt and pepper
  • 20ml extra virgin olive oil
  • 4 small red onion, sliced
  • 20ml Wholegrain Mustard
  • 15ml fresh orange juice
  • 1 KNORR Vegetable Stock Pot
  • 250ml water
  • 1 Boil carrots until soft
  • 2 Prepare rice according to packet instructions
  • 3 Meanwhile, press each chop with palm of hand to flatten slightly
  • 4 Rub pork chops both sides with honey, mustard and salt and pepper
  • 5 Heat a heavy based frying pan on medium-high until hot
  • 6 Add oil, then pork chops in a single layer
  • 7 Sprinkle onions in pan around pork, cook for 4 minutes or until pork browns
  • 8 Turn pork over and stir onion
  • 9 Cook for a further 4-5 minutes or until pork is cooked but not dry
  • 10 Transfer pork to a plate, leaving onion in pan
  • 11 Add mustard, orange juice, KNORR Vegetable Stock Pot and water to the pan
  • 12 Cook, stirring occasionally until sauce thickens
  • 13 Divide pork, carrots and rice between 4 serving plates and spoon sauce over