🍽 Recipe of the Week features Fresh Local Pork Chops

👇🏻 Here’s a market fresh meal idea:

Ingredients (Serves 4):

For the Pork Chops

– 4 fresh sirloin end pork chops (about 1″ thick)

– 2 tbsp olive oil

– Salt & black pepper, to taste

Honey Mustard Sauce

– ¼ cup Dijon mustard

– 2 tbsp honey

– 2 tbsp whole grain mustard (or yellow if preferred)

– 1 clove garlic, minced

– 1 tbsp apple cider vinegar

– ½ tsp smoked paprika

For the Scalloped Potatoes

– 2 lbs Yukon Gold potatoes, thinly sliced

-1 small onion, thinly sliced

-2 cups milk

-2 tbsp butter

-2 tbsp flour

-1 cup cheddar cheese, shredded

-Salt & pepper, to taste

For the Broccoli

– 1 lb fresh broccoli florets

– 1 tbsp butter or olive oil (optional)

– Salt, to taste

Directions:

Make the Scalloped Potatoes

1. Preheat oven to 375°F (190°C).

2. In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly add milk, whisking until sauce thickens.

3. Stir in shredded cheese, salt, and pepper. Remove from heat.

4. Layer sliced potatoes and onions in a greased baking dish. Pour cheese sauce over top.

5. Cover with foil and bake for 45 minutes, then uncover and bake another 15 minutes until golden and bubbly.

Cook the Pork Chops

– Season pork chops with salt and pepper.

– In a small bowl, mix all sauce ingredients until smooth.

– Heat olive oil in a skillet over medium-high heat. Sear pork chops 3–4 minutes per side until browned.

– Reduce heat to medium, pour sauce over chops, and let simmer for 5–7 minutes until cooked through (internal temp 145°F). Baste chops with sauce as they cook.

Steam the Broccoli

– Steam broccoli in a basket over boiling water for 4–5 minutes until tender-crisp.

– Season lightly with salt and toss with butter or olive oil if desired.

Serve

Plate pork chops with creamy scalloped potatoes and fresh steamed broccoli. Spoon extra honey mustard sauce over the pork for maximum flavour.

🚨 Fresh Local Pork Chops are ON SALE at Schinkels’ Meat Market in Essex until October 2nd!

✨ See more recipes at schinkels.com ✨