Tuesday, 3 August 2010

Honey glazed pork chop with British corn on the cob

I picked up this jar of honey at my local butcher shop today, so thought I should use it.  Pork chops can be good, but a honey glazed pork chop is just better!  It's very easy to do, simply season the pork chop with some freshly ground black pepper and some course sea salt on both sides.

 Heat some oil in a frying pan to a reasonably high heat and cook the pork chop on one side until it is cooked about half way through.

 Now, turn the heat down and gently pour a generous teaspoon of honey onto the uncooked side of the pork chop.  Allow the honey to run over the top and then turn the chop over, placing the honey side down in the pan.  The honey will quickly caramelise and you should see the caramel creeping out from under the pork chop.  It's important that the heat isn't too high at this stage because we don't want to burn the sugar.

 Let it cook until it's cooked through, which will probably take another 10 minutes or so, but this will depend on the size of the chop.  It should turn a lovely, golden colour on the honey side.  You can turn it over again for a few minutes if you want the golden caramel colour on both sides.

 I was keen to find a way to use some of the British sweetcorn I bought the other day, so I cooked the cob in lightly salted, boiling water for about 10 minutes, until tender.  Served this way with a knob of butter, it's absolutely delicious.

1 comment:

Gavin said...

Ahh yes, these are indeed good! Over-caramilisation is indeed a danger though.