Cumin pork chops with honey carrots

Cumin pork chops with honey carrots

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(2 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
Flavour your meat with earthy cumin and serve with sweet Chantenay or baby carrots and natural yogurt

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal568
  • fat36g
  • saturates8g
  • carbs18g
  • sugars18g
  • fibre2g
  • protein39g
  • salt0.5g
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  • 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


  1. 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.

  2. 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.

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Comments (2)

helen707's picture

great way to make a pork chop a bit different, cumin works really well! Served mine without the healthy yoghurt, but with some anya spuds and leeks , made a lovely meal without much washing up! Did not have honey, so replaced with syrup, a bit less for our taste, makes yummy carrots for sure!

saiz's picture

A winner all round. Lovely meal.

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