- Dairy free
- Egg free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Healthier living
- Diabetes friendly
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Create the perfect midweek family meal with this baked pork chop recipe. It’s quick, tasty and there’s very little washing up afterwards.
- Serves4
- Cook time35 minutes
- Prep time10 minutes, + 5 mins resting time
Ingredients
- 4 Coles Australian Pork Cutlets
- 1/4 cup (60ml) honey
- 1 tbs wholegrain mustard
- 1 tbs Worcestershire sauce
- 300g baby Red Royale potatoes
- 1 bunch Dutch carrots, peeled, ends trimmed
- 4 small parsnips, peeled, halved lengthways
- 1 red onion, cut into wedges
- 6 small thyme sprigs
- 1 cup (120g) frozen peas
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large deep baking tray with baking paper. Place pork in a medium bowl with half the honey, half the mustard and half the Worcestershire sauce. Turn to coat.Step 2
Combine the potato, carrot, parsnip, onion and thyme in a large bowl with the remaining honey, mustard and Worcestershire sauce. Arrange mixture in a single layer on the lined tray.Step 3
Heat a large frying pan over high heat. Spray with olive oil spray. Cook the pork for 1 min each side or until brown. Add pork to vegetable mixture on tray. Bake, turning occasionally, for 25 mins or until vegetables are tender.Step 4
Sprinkle the peas over the pork mixture on tray. Bake for 5 mins or until pork is cooked through. Cover loosely with foil. Set aside for 5 mins to rest.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Got some leftovers? They’ll keep for three days in an airtight container in the fridge. Reheat them either in the microwave or covered with foil in a low oven.
How to make honey baked pork chops
This is a great riff on a classic meat and veg dinner. Instead of a collection of saucepans to be scrubbed after dinner, all you’ll have is a frying pan and roasting dish.
The honey mustard marinade not only complements the sweet flavour of a baked pork chop, but also allows the chops to caramelise in a way they might not normally when you bake them.
This dish is great during winter, when root vegetables like carrot and parsnip are at their sweetest. Because it’s easy to prepare and is on the table in about 45 minutes, it makes a great midweek meal for the family.
Choosing the best meat for oven-baked pork chops
This baked pork chop recipe uses pork rib chops, otherwise known as cutlets. Cooked on the bone, they’re a meaty cut with plenty of flavour and stay perfectly juicy when baked in the oven. Best of all, you can pick them using the bone like a handle to gnaw at, which makes them really popular with kids. When you’re browsing for pork meat, you want to choose cuts that are pink and look moist, with no discolouration.
While you can cook chops from frozen, they’re always that little bit more tender when baked fresh. We like to recommend cooking meat on the day of purchase if possible.
Before your chops get slathered in marinade and go into the oven, it pays to prep them a little. You might choose to trim any excess fat or scrape the bone prior to cooking, depending on how bulky your cutlets are. Whenever you’re working with meat, it pays to remove it from the fridge at least 15 minutes before cooking. This helps bring the meat up to room temperature, which improves cooking time and consistency. And when everything is done roasting, be sure to allow 5 minutes of resting time before serving. This is what ensures your pork chops are tender, juicy, and full of all that delicious flavour you’ve worked so hard for.
The best flavours for a pork chop oven bake
Pork cutlets are tender and sweet, which is why they are perfect for this recipe. The honey adds to the sweetness, while the wholegrain mustard brings an earthy, tangy flavour. If you don’t have wholegrain mustard in the pantry, Dijon mustard makes a decent substitute. Made using anchovies, tamarind, vinegars and sugar, Worcestershire sauce brings extra umami to the dish. Honey-mustard is a classic flavour combination that works especially well with pork, but you can use this marinade for chicken or lamb as well.
Love this recipe?
A natural accompaniment to pork chops is apple, and another midweek family favourite is lightly spiced one-pan pork with apples. Get the chargrill pan or barbecue ready during summer to create rosemary pork cutlets with nectarine salad, which makes use of perfectly sweet, seasonal fruit. If you like a schnitzel, try crumbed pork chops with cheesy vegetables – it’s a great way to get kids to eat their veggies.
