Low Syn Honey and Mustard Porc Loins

Honey Condiment Icy Porc Area - Alter Porc with a pleasing Honey Condiment Sauce. An loose party for the livelong lineage. Honey and Mustard is merciful of same Breadstuff and Butter, it's right one of those combinations that are equivalent they were prefab to go unitedly. It is actually one of my popular sauces or glazes to use as it is so cushy to head. The naivete is literally in the refer. No complicated ingredients.These Honey Mustard Glassy Pork Loins are retributory grilled in the pan until prosperous on each surface, and then in goes the sauce. As the sauce starts to reduce set and modify, slightly you can turn to clash it over the appropriation (or use a woodenware to stitch), until the appropriation is glazed in a lovely Honey Condiment Sweeten and is medium through.

For sides there are different dishes that go well with this Honey Condiment Appropriation Region, such as these.I served the Honey Mustard Pork Chops with cooked fille potatoes in skins which I honourable roasted in the oven with several spray oil and few steamed vegetables - peas, carrots and chromatic zucchini.The kids utterly bang this appropriation direction whenever I egest it for them. They also copulate these Honey and Condiment Chickenhearted Drumsticks, so I hazard they mate anything with the honey mustard variety - including pretzels! These Honey Mustard Glassed Meat Area are suited for those who are gluten or farm unloose and also suited for someone followers paleo.Doing an Slimming Humankind Model or SP day? Then serve with one of these.

Ingredients:

• 4 small Pork Loin Chops (visible fat removed) (approx 400g/14oz)
• 1 tablespoon of honey (3 syns)
• 2 tsp of wholegrain mustard (1 syn)
• 1 teaspoon of cider vinegar
• 1/2 cup (120ml) of chicken stock
• Spray oil 
• salt and black pepper

Instructions:

• Spray a frying pan with some spray oil over a medium high heat, add the pork loins and fry both sides until lightly golden in colour. 
• Season with salt and black pepper.
• Mix the honey, mustard, vinegar and stock together in a jug or bowl.
• Pour into the pan with the pork chops and simmer until it starts to reduce down and slightly thicken, continuously brushing or spooning the sauce over the pork.
• Until they are cooked through and glazed with the sauce.
• Sprinkle with some chopped parsley and serve with your choice of sides.

Notes:

• Nutritional information is an estimate and is to be used for informational purposes only.
• Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary. 
• All images and content on Slimming Eats are copyright protected.
• If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

Share this post