2 pork chops

A small handful of chopped fresh thyme.

1 teaspoon of dijon mustard

2 tablespoons of olive oil

1 tablespoon of clear runny honey

1 lemon



Sticky lemon & thyme chops

preparation 5 mins • you cook for 7 mins •

Serves 2

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My sticky chops are infused with a gooey mix of lemon, thyme and honey. The flavours go great with pork and they couldn't be simpler to prepare. These chops are great to throw on the barbecue or pop in the oven and serve with a nice salad.

Oven/baking tray

Small mixing bowl

Sharpish knife

Fine grater for lemon zest

Spoon to stir


Before you start preheat your oven to 190c and have all the ingredients out and ready. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Preheat your oven to 190c. Add the chopped thyme into a small mixing bowl, then using the finest side of a grater, add in the zest of a lemon. Add 1 teaspoon of dijon mustard together with 2 tablespoons of olive oil and 1 tablespoon of runny honey. Add a pinch of salt and pepper and then stir well.

Using a sharp knife, cut through the fat on the chops in about 1cm intervals, taking care not to cut through the meat. The fat should look like a giant set of teeth! This will prevent the chops curling up durin g cooking!

Place your chops on a baking tray and add a teaspoon of the glaze to the top of each. Rub in the glaze with the back of the spoon, turn the chops over and use the remaining glaze on the other side, spreading it out again with the spoon.

Roast in the oven for 25 minutes until nicely caramelised on top.

Serve with a nice salad or, if you're at a barbecue, serve with more meat!

I hope that you enjoy it!

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