- 2 tbsp olive or vegetable oil
- 2 tbsp clear honey
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp cumin seed, lightly crushed
- 2 pork chop (about 450g)
- 140g Chantenay or baby carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ tsp ground cinnamon
- natural yogurt, to serve
In a large bowl, whisk together half the oil, half the honey, the lemon zest and juice, and the cumin seeds. Add the pork chops and ensure they are well coated. Heat a large frying pan and add the chops along with the glaze. Cook for 5-7 mins on each side, basting with the glaze every so often. Remove from the pan, wrap in foil and leave to rest.
Meanwhile, boil the carrots until just tender, about 10 mins. Mix together the remaining oil and honey, the cinnamon and some seasoning. Add this to the pan you’ve just cooked the pork in, along with the carrots. Toss to coat, heat through, then serve the carrots alongside the chops with a dollop of natural yogurt.