Inspired by you guys... Glazed Pork

I was vegetarian from the ages of 11 until a year or so ago; I stopped eating meat because I felt the treatment of animals before slaughter (such as transportation) is often unethical. However, now you can pay a bit more and buy really decent meat that has had  a good life. I tend to get mine from the Blagdon Estate as much of their meat is born, raised (free range) and slaughtered on site (no hours of transportation or being cramped inside all their life). Since starting to eat meat again, my taste in meat has changed a lot from my preferences as a child but one of my favourites now is pork.


After reading this recipe here- link! I thought I'd have a go at this. I just simplified it down to two ingredients, Dijon mustard and an apricot glaze (you could use jam but I found this glaze in the baking section of the supermarket for cheaper than the price of the jam). Again, the recipe itself was slightly simplified (I did it two times and I can't say I didn't notice much difference when I didn't bother leaving it for hours to marinade).


Ingredients: 
(For four chops)
*Dijon Mustard- 2 tablespoons
*Apricot glaze or jam (I assume you could swap this for other flavours)- half a standard size jar
*Pork chops (again, I assume other meats would work)


Recipe:
1. Take the two condiments and mix then in a bowl. I used two tablespoons of mustard and half a standard size jar of the apricot. It seems like a lot but the flavours really mellow in the cooking.
2.Baste the meat with some of the glaze and heat a griddle/ frying pan. Pop the meat on (I didn't bother with any oil).

3. After a couple of moments, flip the meat and baste the other side. Repeat this until all the mixture is used.

4. After ten minutes, remove from the heat and enjoy!

The Verdict?

Yum yum yum! The flavours were subtle and we allowed the meat to go brown on the outside but the glaze meant that the meat was still very tender on the inside. We made this again the following week because it was so tasty! This is a really quick way to add a bit of spark to your dinner.

Thank you Becky for the inspiration!xxx