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Mustard pork chops with tomato tagliatelle
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2 pork chops, trimmed
1 tbsp clear honey
1 tsp wholegrain mustard
½ x 500g pack essential Waitrose Fresh Tagliatelle
1 tbsp oil
100g mushrooms, sliced
50g walnuts, chopped
130g Filippo Berio Sun Dried Tomato Pesto
½ x 25g pack basil, shredded
1. Place the chops on a foil-lined grill pan and place under a preheated grill for 5 minutes each side. Mix the honey and mustard together and brush half over the chops, cook for a further 2-3 minutes, turn and repeat until cooked throughout.
2. Meanwhile, cook the tagliatelle in boiling water for 4 minutes, drain and return to the pan. Heat the oil in a frying pan and fry the mushrooms and walnuts for 2-3 minutes, stir in the pesto and then toss into the pasta with the basil. Serve with the pork chops.
Typical values per serving:
This recipe was first published in January 2015.