Simple honey mustard pork chops recipe made with juicy pork tomahawk steaks. Pan-fry to get a flavourful crust, then finish in the oven on a low heat for a tender centre. Serve with a fresh apple slaw.
Pork Temperatures
These perfectly cooked chops are seared for 2 minutes on each side before being brought up to 71 °C in the oven.
Ingredients
For the pork
- 2 large pork tomahawks
- 4 tbsp Dijon mustard
- 4 tbsp runny honey
- 1 tbsp cold-pressed rapeseed oil
For the apple slaw (make ahead)
- 100g white cabbage, shredded
- 100g red cabbage, shredded
- 2 medium carrots, washed and grated
- 1 apple, cored and sliced
- ¼ bulb of fennel, thinly sliced (optional)
- 6 tbsp mayonnaise
- juice of half a lemon
- sea salt flakes and freshly cracked black pepper
Directions
To make the apple slaw
- Combine the ingredients for the apple slaw in a large bowl.
- Toss in the dressing ingredients until thoroughly mixed.
- Cover and pop in the fridge until near the time of serving.
To make the honey mustard pork chops
- Combine the Dijon mustard with the honey and oil in a small bowl before pouring over the tomahawk chops. Coat them evenly with the marinade, cover and refrigerate for 2 hours or overnight if possible.
- Remove the pork from the fridge and allow it to sit at room temperature for 30 minutes. This will take the chill off the meat and allow them to cook more evenly.
- Preheat a dry frying pan on a medium high heat for 5 minutes and preheat the oven to 150 °C.
- Add a drizzle of cold-pressed rapeseed oil and the chops to the pan. Sear for 2 minutes before turning over for a further 2 minutes.
- Transfer the chops to a parchment-lined baking tray and check their core temperature using your Thermapen for a status update.
- Place in the oven for 15-20 minutes before checking the core temperature.
- Once the pork reaches a core temperature of 71 °C, remove from the oven and wrap in foil to rest for 10-15 minutes.
- Slice along the bone to remove the eye of the tomahawk steak then slice across and serve with the apple slaw.
