1 tbsp wholegrain mustard
1 tbsp honey
2 tsp fresh thyme, finely chopped
Zest and juice of 2 oranges
Salt and black pepper
4 pork chops
Baby potatoes, boiled
1 In a bowl, add the oil, mustard, honey, thyme, orange zest and juice and stir everything together.
2 Add the pork chops to the bowl and toss in the marinade. Season well with salt and black pepper.
3 Cover with clingfilm and place in the fridge for one hour to allow the flavours to combine.
4 Preheat the grill to high. Remove the pork from the fridge and place on the grill pan, draining any excess marinade from each chop. Keep the marinade.
5 Place the pork under the grill and cook for 4-5 minutes on each side or until cooked through.
6 Meanwhile, pour the marinade into a saucepan and put on a high heat. Bring to the boil, then reduce the heat and simmer for 2-3 minutes or until the sauce thickens slightly. Remove from the heat, taste and season with salt and pepper.
7 Serve each pork chop with a drizzle of the hot marinade, a portion of green beans and potatoes.