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Zesty Honey Mustard Pork Chops with Fresh Fennel Salad by Zola Nene

80 Minutes
4 Servings
17 Ingredients

Description

Serve up Zesty Honey Mustard Pork Chops with Fresh Fennel Salad by Zola Nene for an unforgettable braai feast that’s full of flavour. This recipe is pulling out all the stops to make your braai incredible. 

Made with locally sourced Farmstead Pork Saddle Chops, this dish will take your braai to the next level. The flavour of the pork is complemented beautifully by the sweet and zesty combination of mustard, honey, lemon, sour cream, and mayonnaise. And the fresh fennel salad with green apples is the perfect side to really make the flavour pop.

Too busy to go in-store? Don't worry – we've got you! Get everything you need to make these delicious pork chops delivered to your door in 60 minutes with Checkers Sixty60.
 

Directions

1. In a pestle and mortar, grind the salt to a coarse texture before adding the sage and continuing to grind for a few more minutes until the ingredients are combined. 

2. Sprinkle the mixture onto the pork chops with the olive oil, then rub seasoning into the meat to coat well. 

3. Set aside to marinate for between 15 minutes to an hour.

4. Braai the chops over medium coals until golden on both sides and cooked through.

5. In a bowl, mix the Dijon mustard, wholegrain mustard, honey, lemon juice, sour cream and mayo, then season to taste. 

6. Serve this sauce to accompany the pork chops, or dish a heaped spoonful onto each chop.

7. For the side salad, mix the chopped fennel, apple, cucumber ribbons and parsley in a bowl, and drizzle a good amount of vinaigrette over the salad. 

8. Give a good squeeze of lime and toss the salad when you’re ready to serve.

9. This dish can be served as individual portions, or platter-style.

 

DRINK SUGGESTION: Premium brandy or a craft apple cider.
 

Ingredients

  • 4 Farmstead Pork Saddle Chops
  • 1 tsp. sea salt
  • 4 sage leaves; roughly chopped
  • 1 tbsp. Forage and Feast Extra Virgin Olive Oil
  • 1 tsp. Dijon mustard
  • 2 tsp. wholegrain mustard
  • 4 tbsp. Forage and Feast Cape Fynbos & Wildflower Honey
  • Juice of ½ lemon
  • 1 cup sour cream
  • ½ cup mayonnaise
  • Salt and pepper, to taste

 

Fresh Fennel Salad:

  • 3 – 5 tbsp. Forage and Feast Orange Vinaigrette
  • 2 fennel stems; roughly chopped
  • 2 green apples; finely sliced
  • 2 tbsp. fresh parsley; torn
  • ½ cucumber; sliced into ribbons
  • Lime for serving