Honey & Mustard Glazed Pork
This hearty and nutritious honey and mustard glazed pork recipe is satisfying and well-balanced, containing a serving of each macronutrient; protein, carbohydrate and fat, plus a healthy serving of gut-loving fibre and micronutrients from the veg. It's perfect for dinner or tupperware meal-preps to enjoy on-the-go.
Serves 4
Ingredients
4x baking potatoes (raw weight, circa 230g each), roughly cubed with skin-on
4x 150g lean pork steaks (raw weight, trimmed of fat), bring to room temperature before cooking
1x Savoy cabbage (circa 550g raw weight), thinly sliced
1x leek (circa 90g trimmed, raw weight), thinly sliced
20g quality honey
20g wholegrain mustard
4x tbsp (60g) applesauce
A pinch of dried sage
Black pepper
Salt
40g butter
Honey & Mustard Glazed Pork Method
Add the cubed skin-on potato to a large pan of boiling water with a pinch of salt, leaving to cook for around 15-20 minutes until a knife runs through easily.
In a separate non-stick pan, add the thinly sliced leek (cooking with a few splashes of water if required) stirring regularly until softened (around 5 minutes). Then add in the thinly sliced Savoy cabbage, seasoning well with salt and pepper and a splash of water before covering with a lid and leaving to simmer for 5 minutes.
While that cooks, heat a non-stick frying pan to high and add the room-temperature lean pork steaks, cooking until golden brown (around 4-5 minutes each side). The pork is fully cooked when no longer pink in the middle.
To the pork, add the honey and mustard, turning the steaks over until well coated for about 30 seconds.
Remove the pork chops from the pan and wrap in tin foil to rest. Now on the lowest heat possible, add a pinch of dried sage, black pepper, the apple sauce and a splash of water to the pan, stirring well. Keep an eye on it while it cooks on low.
Drain the potatoes and add the butter plus some salt, mashing to your desired consistency.
Divide into 4 servings, drizzling the honey and mustard glaze of the pork steaks. Enjoy!
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