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Devilled Pork Chops With Roasted Spicy Carrots

3.8/5 rating (4 votes)
  • Makes: 4
  • Prep Time: 5 mins
  • Ready in: 15 mins
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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.


  • 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

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  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.

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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