This honey mustard glazed pork chop served with macaroni cheese and sweetcorn is the perfect full meal for summer nights. It can be cooked on the barbecue and reminds me of warm Texas evenings!
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 – 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 traditional, 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 will serve 2 very greedy people and will take 45 minutes to make.
Ingredients, Substitutions and Variations
- Pork chops – try to find some nice meaty ones. The glaze would also work brilliantly with ribs!
- Runny honey, Dijon mustard, balsamic vinegar, olive oil – these ingredients make your glaze. You could use English mustard to make the honey mustard glazed pork chop a bit more fiery.
- Macaroni – this would still taste great with any other short pasta shape.
- Mature cheddar and double cream – these ingredients make your simple macaroni cheese sauce.
- Onion – optional, but gives a delicious texture and taste to the macaroni cheese.
- Breadcrumbs – optional.
- Sweetcorn – tinned, frozen or on the cob!
Top Tips
- Cooking the pork chop
Though my instructions below are for a griddle pan, these honey mustard glazed pork chops would be absolutely delicious cooked on the barbecue! Just increase the cooking time depending on the heat of your barbecue.
- Make ahead
The macaroni cheese can be made 24 hours ahead and kept in the fridge. The pork chop can sit in the marinade for 48 hours in the fridge (and it’ll just get better and better).
- Make extra
This recipe is for two – but you can easily make more by doubling up the ingredients.
Get the cook books:
Honey Mustard Glazed Pork Chop with Mac and Cheese and Sweetcorn
May 29, 2024Ingredients
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:
- 250 g macaroni
- 200 g mature cheddar
- 150 ml double cream
- 1 onion
- 1 small handful breadcrumbs
To serve:
- 300 g tin of sweetcorn cooked according to instructions
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
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