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Honey Mustard Pork Chops with Roast Potatoes

Sticky mustard-glazed pork chops with crispy potato wedges and broccoli.

Ingredients

• 800 g potatoes
• 3 tbsp olive oil
• 4 pork loin chops
• 2 tbsp wholegrain mustard
• 1 tbsp honey
• 1 broccoli

Method

1. Heat the oven to 200C (180C fan). Cut the potatoes into wedges and the broccoli into florets.
2. Toss the potatoes with two thirds of the oil on a large roasting tray. Roast for 20 minutes.
3. Meanwhile, mix the mustard, honey and the rest of the oil in a small bowl.
4. Brush the mixture over the chops and season with salt and pepper.
5. Add the chops to the tray and roast for 18 to 20 minutes, turning once, until cooked through with no pink.
6. Meanwhile, cook the broccoli in a pan of boiling water for 4 to 5 minutes until tender, then drain.
7. Rest the chops for 3 minutes, then serve with the potatoes and broccoli.