Meaux Pork Chops.

Serves 4.


  • 4 Iron Age pork chops.

  • Meaux mustard.

  • Demerara sugar.


  1. Preheat oven to 200C, 400F, gas mark 6

  2. Spread the top of the chops with the mustard and sprinkle with sugar.

  3. Place on a rack over a roasting tin lined with foil.

  4. Cook for about 20 to 30 minutes until juices run clear when pierced and the tops of the chops are crisp and brown.

  5. Remove the cooked chops and transfer to a warm serving dish.

  6. Pour a little water into the tin and heat on the hob, mixing in the brown bits from the foil.

  7. Season and drizzle over the chops.

Great served with mashed potatoes.