Julie Goodwin’s Essential Cookbook, with its classic recipes that capture the essence of the humble family kitchen, is a tribute to at-home cooking. Since her phenomenal Masterchef success, Julie has made her mark on the Australian food landscape. With six cookbooks, regular TV appearances and a regular column in a national magazine, Julie’s culinary expertise shines through in this guide to the basics.
From making a great omelette to roasting the perfect chicken, every page of this book is packed full of helpful tips and tricks to making your mid-week meal that bit more exciting.
These honey mustard glazed pork chops are one of the simplest recipes we’ve come across at Better Reading, which is why Julie is such a favourite of ours. Marinate these ahead of time and forget about them overnight, or throw it all together 10 minutes before you turn the pan on… either way, this dish is a show-stopper.
Honey mustard glazed pork chops
Serves 4 Prep time: 10 minutes
Cooking time: 15 minutes + marinating time
1⁄3 cup honey
1⁄3 cup whole grain mustard
1⁄3 cup white wine
2 cloves garlic, crushed
4 pork loin chops (about 250 g each)
1 tablespoon olive oil
1⁄3 cup cream
1 Combine the honey, mustard, wine and garlic in a bowl. Add the pork chops, ensuring they are coated all over, and marinate for 10 minutes.
2 Heat the oil in a large chef pan over medium-high heat. Remove the chops from the bowl, reserving the marinade, and cook for about 4–5 minutes on each side or until golden and just cooked through. Remove from the pan and rest under foil.
3 Place the reserved marinade in a small saucepan and bring to the boil. Cook for 2–3 minutes until reduced by half. Stir in the cream and simmer for about 2 minutes or until thickened to a saucy consistency.
4 Drizzle the chops with the honey mustard sauce and serve.