Dinners

One-Pot Honey & Mustard Glazed Pork Chops

10 mins
Prep
30 mins
Cook
4
Servings

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Ingredients

  • 4 thick-cut pork chops (bone-in keeps them juicier)
  • 500g baby potatoes, halved
  • 3 carrots, cut into batons; 2 parsnips, cut into batons
  • 2 tbsp olive oil
  • For the Glaze: 2 tbsp Irish honey, 2 tbsp whole grain mustard, 1 tbsp melted butter, 1 clove garlic (minced), Salt and pepper

Method

  1. Preheat your oven to 200°C (180°C fan).
  2. In a small bowl, whisk together the honey, whole grain mustard, melted butter, minced garlic, a pinch of salt, and cracked black pepper to form the glaze.
  3. Place the halved baby potatoes, carrot batons, and parsnip batons onto a large, rimmed baking tray. Drizzle with the olive oil, season with salt and pepper, and toss well to ensure everything is evenly coated. Spread them out into a single layer.
  4. Roast the vegetables in the oven for 15 minutes.
  5. Remove the tray from the oven. Nestled the pork chops among the partially roasted vegetables. Brush both sides of the pork chops generously with the honey-mustard glaze, and spoon any remaining glaze over the vegetables.
  6. Return the tray to the oven and roast for an additional 15 minutes, or until the pork chops are caramelized and cooked through (internal temp 63-65°C) and the root vegetables are beautifully tender and charred at the edges. Rest for 3 minutes before serving.

Minimal cleanup meets maximum classic Irish flavor. Sweet honey, tangy whole grain mustard, pork, and local root vegetables all roast together on a single baking sheet for a perfect weeknight family meal.