This is one of my favourite pork recipes. It works well pan fried, oven grilled and on the braai.

What You’ll Need - Serves 3-4

  • 4 Pork Chops

  • 1 Tbs Whole Grain Mustard

  • 1/3 Cup Honey

  • 1/4 Cup Dark Soy Sauce

  • 1 Lemon

  • Salt & Pepper

Prep - 30 Minutes

  • In a small bowl combine, all the ingredients for the marinade (honey, soy sauce, mustard and the juice of the lemon) Mix thoroughly

  • Make 3-4 cuts on the pork rind (outer area with fat) with knife or kitchen scissors. This is so the fat doesn’t tense and curl up which can make the chop cook unevenly . You want the chop to stay as flat as possible.

  • Season the pork chops with salt and pepper on each side and place in a shallow dish.

  • Pour the marinade over the pork chops and allow to marinade for at least 30 minutes. Turn the pork chops every 10 minutes to make sure each side is getting enough marinade.

  • The longer they can marinade the better. Don’t throw away the marinade once the chops are ready for cooking.

Let’s Get Cooking - 20 Minutes

  • Heat cooking oil in a large pan and fry 1-2 Pork chops at a time to ensure you aren’t overcrowding the pan.

  • Fry the pork chop in a hot pan for 5 minutes on the first side until golden brown. Turn the pork chop over and cook the second side for 3 Minutes.

  • Using tongs pick up the pork chop and place it on it’s side with the fat and fry this for 2 minutes (you might have to hold this up with the tongs as it cooks) The total cook time of the pork chop should be 10-12 minutes to ensure it doesn’t overcook.

  • My pork shops were about 1.5 cms thick. Cook up to 15 minutes with thicker chops.

  • Allow the pork to rest for 5 minutes before serving.

  • While the pork is resting, place the marinade in a small pot and allow to come to boil. Let this reduce in half. Drizzle this over the pork before or while serving.

  • If grilling or on the braai, 20 -25 minutes cooking time is needed. Flipping half way through the cooking time.