Honey Mustard Pork Chops is my contribution to PORKFEST. I don't always buy pork, mainly because our family is accustomed to eating chicken, beef and lamb. I love pork and growing up in a Latin American community in the US pork is huge. Cuban's love making pork, my favourite is Pan con Lechon, which involves many hours of cooking pork and then simply placing it in Cuban bread (which is a white soft loaf)...it is so good it's worth a trip to Havana or Miami just to try the deliciousness of this tender juicy pork sandwich. My mother makes pork the Venezuelan way, which also involves cooking the pork for many hours, it has a sweet flavour to it and is absolutely divine. One of the reason that I don't usually buy pork is because I grew up eating it and knew it to be a very lengthy cooking process...but of course, yes, if we are making a whole pork it would take a long time but there are a lot of different lean cuts that are fantastic on the grill or roasted, which cook quickly.
So the other day I went to my local butcher in Miranda and the lovely lady there, Mary, who is always happy to see me, gave me the nicest cuts of pork loin on the bone. I like the ones with the bones because I like having that last bite to sink my teeth into...says the carnivore in me..LOL
Anyway, so I take the pork home, think of how to cook it and remember a recipe I used to make at university, HONEY MUSTARD PORK..how could I forget.
You see, when I was at university my mother; in an attempt for me not to have to spend my money on food; would kindly stock up my freezer with a semesters worth of all kinds of meats...of course as most students are broke, I was broke but had a freezer filled with meats, a valuable currency when you need help studying for your exams...My deal was always to have study groups at my house "I'll cook...you can tutor me." and it paid off...My best friend and accounting/finance guru Bojana, always loved my honey mustard pork. So I was happy to make "Boki" her favourite meal, and I passed accounting.
Please note that incase you don't eat pork for religious or other reasons you may substitute this recipe with prawns or chicken.
3 pork chops (or prawns according to amount of servings)
3 tablespoons of honey
3 tablespoons of mustard
Apple cider vinegar (a dash)
1 1/2 tablespoons of mild chili (Gourmet Garden)
1 abundant teaspoon of ginger
Make your marinade by mixing in a bowl: honey, mustard, garlic salt, mild chilli and ginger.
Then cover the pork with the marinade, you can either place it in a plastic zip lock bag and leave it over night or you can just spread the marinade over it, like I did, and cook it right away.
Allow it to cook slowly and if it needs more marinade add it in the pan. Add a dash of Apple cider vinegar and make sure the heat is on high so that it evaporates quickly.
When the pork is almost ready raise the temperature so that you nicely brown the chops.