I’m just about more proud of this meal than any other I’ve ever made due to the number of ingredients that came directly from our inner suburban back yard.
Pork chops with honey mustard sauce and a spelt pasta salad with eggs, tomatoes, beans and herbs
Half a punnets worth of fresh home grown cherry tomatoes – halved
Handful of home grown beans – blanched and sliced in three
Handful of fresh basil leaves
Finely chopped fresh chives
Finely chopped parsley
3/4 cup of boiled spelt stars
1/2 preserved lemon – finely diced (grown next door and preserved by me)
4 hard boiled eggs – halved (laid by Daphne, our delightful chicken)
1 teaspoon honey (from my taller half’s father’s friend’s bees)
1 tablespoon mustard
4 tablespoons rose verjuice
Throw salad ingredients together in a bowl once all prepared ingredients have cooled. Mix together and drizzle with olive oil
Pan fry pork chops for about 4 minutes each side. Remove from pan to rest then deglaze pan with other ingredients premixed to make sauce.
Pour sauce over pork and serve with bowl of salad for self serving.