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Devilled Pork Chops With Roasted Spicy Carrots

5.0/5 rating 1 vote
  • Makes: 4
  • Prep Time: 5 mins
  • Ready in: 15 mins
  • Print Recipe:
Devilled Pork Chops With Roasted Spicy Carrots

Pork chops brushed with a deliciously simple spicy sauce, made from mustard, ketchup and honey. This dish can be grilled or baked, served with potato wedges and roasted spicy carrots _ nice and mild.

Ingredients

  • 4 pork chops
  • 3 tbsp Dijon mustard
  • 2 tbsp tomato ketchup
  • 1 tbsp brown sauce
  • 1 tbsp granulated white sugar
  • 1 tbsp squeezy honey
  • pinch or two of salt
  • ½ tsp ground pepper
  • frozen potato wedges
  • Roasted Spicy Carrots
  • 500g Chantenay carrots
  • fresh red chilli, medium heat
  • 4 tbsp extra virgin olive oil
  • salt and pepper

Method

  1. Pre-heat the grill to medium setting.
  2. Place the mustard, ketchup, brown sauce, sugar, honey, salt and pepper into a bowl and mix well.
  3. Place the pork chops onto a chopping board, then nick the fat with a sharp knife at 1cm intervals.
  4. Place the chops onto a non-stick baking tray, spoon over half the sauce.
  5. Turn and spoon over the rest of the sauce. Lightly grill on one side for 7-8 minutes.
  6. Carefully turn over, and grill the other sides for 7-8 minutes or until well-browned - but not black!
  7. Take care to keep an eye on them - given the amount of sugar and honey involved, they can burn quickly.
  8. Serve with roasted spicy carrots (recipe below) and potato wedges.
  9. Pre-heat the oven to 200°C, gas mark 6.
  10. Toss the carrots with the oil and finely chopped chilli, then season well with salt and pepper.
  11. Place onto a baking tray and cook in the pre-heated oven for about 40 minutes or until well-browned .
  12. Serve with the pork chops.
 

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Phil's Tips

Nick the fat at 1cm intervals, this is called French Trimming, and will make the cooked end result look even better, impressing your friends.

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