Honey Mustard Pork Chop With Apple

by Jo Kenny

A good friend cooked me dinner a while ago and it blew my mind. But she’s buggered off to live in another town, so here I am having to re-invent it myself!

You will need:

  • 2 large pork chops
  • 1 eating apple
  • Clear, runny honey
  • Wholegrain mustard
  • 2 garlic cloves
  • 1tsp fresh oregano
  • Worcestershire sauce
  • Balsamic vinegar
  • Olive oil
  • 1 tsp garlic powder
  • Seasoning to taste


Step 1: The day before, rub your pork chops with your seasoning, garlic powder, a drizzle of olive oil & a few dashes of Worcestershire sauce. Leave to marinade. (The acidity in the Worcestershire sauce will break down the protein and make it more tender).


Pork chop


Step 2: Cooking time! Peel and dice your apple and stew it for 10 minutes until nice and soft. Drain & put to one side.

Step 3: Add your pork chops to a pan with a little olive oil on a medium heat and add the oregano. It’ll take 6-8 minutes each side. As it’s cooking, add the mustard & honey; use to taste depending on how sweet/hot you want it. I used 1 heaped tbsp of each.


Pork chop in iron pan

Pork chop oregano

Honey mustard pork chop


Step 4:  The honey & mustard will reduce down and get sticky, at this point de-glaze with a splash of balsamic vinegar and fill the pan with half an inch of water.

Step 5: When the pork chops are cooked put them in a warm oven whilst you make the sauce. Add the apples and garlic (crushed) to that honey mustard heaven in your pan (go on, have a little taste. HEAVEN.)



You can add a small amount of gravy granules if you want this to be a bit more robust. Reduce down until the consistency is syrupy.


Apples in honey mustard gravy


And you’re done! Serve it with whatever you fancy, we had it with foil baked sweet potato & green veg.


Foil baked sweet potato


Pork chop honey mustard gravy sweet potato veg

Mustard apples close up


This pork chop recipe is at restaurant levels of tasty. Seriously juicy, sweet and tangy: delicious! You can cook it in well under 30 minutes too. Vegetables taste SO much better when there’s a decent bit of meat on the side!



1 comment

Kate January 5, 2013 - 12:21 am

Thats looks BEAUTIFUL. Finally, something to do with the pork in my freezer!


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