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 pasta 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.
Honey Mustard Glazed Pork Chop with Mac and Cheese and Sweetcorn
Ingredients
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!
More fakeaway recipes:
- Easy Pork Dan Dan Noodles
- Easy Chicken Chow Mein
- Crispy Lemon Chicken
- The Creamiest Butter Halloumi Curry
- Chicken Pittas with Spicy Rice
- Chicken Katsu Curry
This was the most complete, delicious meal that I’ve had in a long time! Thank you so much for this yumminess!
We loved the flavors on these pork chops – so juicy and delicious! The mac and cheese is easy to do too – thanks!
So delicious and so easy to make, everyone loved this dinner! Super flavorful comfort food at its best, thank you!
I love that you shared an entire summer meal. It made meal planning so much easier for me. It came out amazing and it will be a new go to summer meal.
This is the ultimate comfort food spread. Thankyou!
This looks so tasty!! I might have to give recipe a go myself. Yum!
That looks fantastic! I see it in my near future
Now this right here is a meal.
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!
Glad you like the recipe – I do love a nice Chinese style pork chop though!
Oooo. That looks so amazing! I usually have macaroni & cheese as the main dish as well, but I like this idea.
That’s great! The perfect winter food, love it ???
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.
Thanks! I only bought those this week, saw them in the store and fell in love with them.
This dinner looks amazing… Thanking you kindly for the follow..
Take care and happy blogging to ya, from Laura 🙂
Thanks for the follow. You have an amazing blog! I can’t wait to try this recipe!
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.
Thanks very much! I agree, I usually use a bechamel, this was a washing up and time saver recipe 🙂
Wow that looks great. I will try that glaze. Wonder how it tastes on lynx chops?
Mmmm that looks like proper winter comfort food. Yum!