Hot Honey Pork Chops with Garlic Potatoes

Step 01

Preheat a large baking tray in the oven at 210C/190C Fan/Gas 6½. Rinse and dry the potatoes then toss with 2 tbsp oil and black pepper. Roast on the hot tray for 15-20 minutes.

Step 02

Marinate the chops for 15-20 minutes in a mix of the thyme, 2 bashed garlic cloves, 2 tbsp cider vinegar, 2 tbsp oil and a pinch of salt and pepper.

Step 03

Turn the potatoes, crush over the remaining garlic, season with salt and return to the oven for 5-10 minutes until golden and crisp.

Step 04

Fry the chops in 1 tbsp oil over a high heat for 3-5 minutes with any leftover marinade then turn and cook for 3-5 minutes more until cooked through.

Step 05

Turn off the heat and add 5 tbsp honey with the soy sauce and chilli flakes, turning the chops in the glaze then lift out to rest.

Step 06

Whisk the mustard with the remaining oil, vinegar and honey to dress the watercress. Serve the chops with the potatoes and watercress and a drizzle of the hot honey glaze.