Honey Mustard Glazed Pork Chop with Mac and Cheese and Sweetcorn

I saw a recipe online recently – I don’t remember where – which featured pork chop served with mac ‘n’ cheese on the side. Whenever I make macaroni cheese, I serve it as a main dish by itself (throwing a few veggies in there too to make it a bit healthier – see here). I think this is because the way I usually make it, it takes quite a long time and so I don’t want to over complicate matters.

I’ve changed the recipe this time, and I’ve used cream rather than making a bechamel which, although not particularly good for you, is quick, easy and delicious and is surely fine every now and then as a treat.

The pork chops are coated in a delicious sweet and spicy marinade which cuts through the mac ‘n’ cheese and, taking inspiration from the USA as this dish does, I decided to serve it with sweetcorn. I would have gone for full corn on the cobs, but couldn’t find any in my supermarket – so, a tin had to do and it did the job well! Frozen sweetcorn would be fine too.

This is the final of my first series of Cheap Eats – I hope you’ve been enjoying them and welcome any feedback you have!

This will serve 2 very greedy people and will take 45 minutes to make.


Honey Mustard Glazed Pork Chop with Mac ‘n’ Cheese and Sweetcorn

For the pork:

2 pork chops

2 tbsps runny honey

2 tsps dijon mustard

1 tbsp balsamic vinegar

1 tbsp olive oil

For the mac ‘n’ cheese:

250g macaroni

200g mature cheddar

150ml double cream

1 onion

1 small handful breadcrumbs

To serve:

300g tin of sweetcorn, cooked according to instructions

1. For the pork, mix together the honey, mustard, vinegar and oil in a bowl and drizzle over the pork chops on a plate, making sure they’re well coated. Put them in the fridge while you cook the mac ‘n’ cheese.

2. For the mac ‘n’ cheese, cook the macaroni in a pan of boiling water for 7-8 minutes. Grate the cheese and chop the onion.

3. Drain the macaroni and stir in most of the cheese, cream and onion. Season with salt and pepper, then tip into an oven proof dish. Top with the remaining cheese and the breadcrumbs. Either pop under a hot grill or bake in the oven at 200 degrees until golden and bubbling.

4. For the chops, put a griddle pan on a high heat. When hot, place the pork chops in the pan. Cook for 3-4 minutes on each side, then tip in any remaining marinade from the plate. Let it boil up, then remove from the heat.

5. To serve, pop the chops on plates and drizzle over the glaze from the griddle pan. Pile mac ‘n’ cheese and sweetcorn on the side. Delicious!

18 responses to “Honey Mustard Glazed Pork Chop with Mac and Cheese and Sweetcorn”

  1. Mmmm that looks like proper winter comfort food. Yum!

  2. Reblogged this on terry1954 and commented:
    yummy pork chops

  3. Wow that looks great. I will try that glaze. Wonder how it tastes on lynx chops?

  4. They look amazing, congrats also for the nice photos on your dishes.
    Personally i wouldn’t use the cream on the macarony, why not try a good old béchamel sauce.

    1. Thanks very much! I agree, I usually use a bechamel, this was a washing up and time saver recipe 🙂

  5. Thanks for the follow. You have an amazing blog! I can’t wait to try this recipe!

  6. This dinner looks amazing… Thanking you kindly for the follow..

    Take care and happy blogging to ya, from Laura 🙂

  7. I love that you have the mac n cheese in an cast iron skillet. I had it served that way in a restaurant recently. Then had to buy my own little 2 serving skillet at an antique store so I could do just the same. All looks yummy.

    1. Thanks! I only bought those this week, saw them in the store and fell in love with them.

  8. That’s great! The perfect winter food, love it ???

  9. Oooo. That looks so amazing! I usually have macaroni & cheese as the main dish as well, but I like this idea.

  10. Fab recipe as I tend to get stuck in a groove with pork chops and they always seem to get a Chinese makeover in my house:-) Thanks for sharing!

    1. Glad you like the recipe – I do love a nice Chinese style pork chop though!

  11. Now this right here is a meal.

  12. That looks fantastic! I see it in my near future

  13. Reblogged this on As I wander around our wonderful earth, I slowly find myself and commented:
    This is what winter months are about. DELISH

  14. This looks so tasty!! I might have to give recipe a go myself. Yum!

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Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.