Many of us, after a long day of work or looking after children often feel to tired to cook.  This is the point where we reach for some kind of pre-made manufactured frozen meal and call it dinner.

Frozen dinners occasionally are fine, but checkout the ingredients -  they are typically high in fat and salt, and don’t taste as good as home cooked food.

Following truly is not only something new, but it is also a half hour to the table meal, by the time your potatoes are boiled everything will be cooked and it can be served. 

I guess this is my take on honey mustard pork.  I use maple syrup instead as I think this has an earthier flavor than honey and I also at thyme which is one of my favorite herbs, also very earthy and it has a fantastic savory aroma that compliments well with the sweetness of the maple
 

For the mustard dressing you need the following ingredients per pork chop:

1.5 tablespoons of Dijon mustard
1 tablespoon of  maple syrup
A few sprigs of thyme (or a pinch of dried thyme)
Small pinch of salt and a good grating of pepper.

Veggies? - buy what ever you like, most vegetables can be cooked using the method I will describe.

Potatoes and some heart health margarine, and maybe a splash of milk for mashing.

Half a clove of garlic for each pork chop

Steps
1. Put a pan of water on the stove to boil for the potatoes.  Congratulations you are now half an hour from dinner!

2. Peal potatoes, TIP: chop fairly small - inch cubes (ensure even and quick cooking) and toss into the water

3. Cover pan with a lid. TIP: Water boils 1/3 quicker when there is a lid on the pan, and then once at a boil you can reduce the heat and they will keep boiling.

4. Veggies - so basically you need to know what takes longer too cook.  Put this vegetable in the pan with a tablespoon of heart healthy margarine and a tablespoon of water, secure a good fitting lid and put on a low-ish heat to start cooking slowly. 

Basically then all you do is add to the same pan the other vegetables as needed, it takes a little guess work, to add them in the right order, but safe bets, e.g. add the peas for just the last couple of minute are an easy way to start practicing this style cooking. 

This is a great way to cook vegetables, they basically steam in their own juices and keep their flavours and colors really well. It also saves time and washing up. Now you can have a number of vegetables without ending up with lots of pans to juggle.

5. You are probably nearly 10+ minutes into your half hour by now so it is time to add the pork.

6. Mix the dressing and baste one side of the pork chops, add them to a fairly hot pan, dressing side down and then baste the other side of them.  Do not cook on too high a heat or the sugars in the maple will cause them to blacken too much.  A nice golden crust however is just what you are looking for - this means flavour.

7. Don’t forget to give the veggies a quick stir!

8. Flip the pork, and add the chopped garlic to the pan. TIP: Adding it at the beginning would cause it to cook to much and become bitter.

TIP: - if the pork looks a little over cooked on one side and is too dark. Put a lid on the pan for 2 minutes.  This traps the steam and puts moisture in the pan and you can use this to do a little bit of pork deglazing!
 

9. Mash the potatoest. TIP: - Drain and add the milk and butter and put back on the stove for 30 seconds so that the milk becomes hot and the butter melts - this way the potatoes stay hot and are not chilled by adding the ingredients.

10. Serve!

If you have the time and the inclination, after removing the pork you can deglaze the pork pan with little white wine, a teaspoon of butter and a splash of water, turn up the heat and reduce it for a minute, taste for seasoning and drizzle it over the pork.

Now lets hear from the food critic...

Husband: “Oh wow this is great, what did you do with the pork”  I list off the ingredients and he ooohs and ahhhs about how well it works.  So, yes, feeling pretty smug about this one. 

I have made it since using chicken, my husband liked it on the chicken also!  Though I got the impression he preferred the pork.  Its all about experiments, so try this and then start trying adding your own favorite herbs and flavors.