Try this recipe for baked pork chops, then check out our pork chops in cider, fried pork chops, braised pork chops and more pork chop recipes.


  • 1 tbsp olive oil
  • 2 thick pork chops, fat snipped every 1-2cm with scissors
  • 4 tbsp fine-cut or shredless marmalade
  • 2 tbsp runny honey
  • blanched sugar snap peas, to serve


  • 500g sweet potatoes, halved
  • 1 clove garlic, bashed
  • 1 tbsp olive oil
  • 1 tbsp fine-cut or shredless marmalade
  • 1 lime, juiced, plus wedges to serve
  • a handful coriander, roughly chopped


  • STEP 1

    Put the sweet potatoes and garlic clove into a microwaveable bowl, drizzle with the olive oil and season, then seal tightly with clingfilm and microwave for 12 minutes until completely soft.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, ovenproof frying pan over a medium-high heat, drizzle the pork chops with the oil and season well. Cook the chops on their fat end for 1-2 minutes or until golden and some of the fat has rendered, then cook on each side for 1-2 minutes or until really golden. Mix together the marmalade and honey, and spoon thickly over the tops of the chops.

  • STEP 3

    Put into the oven and roast for 6-8 minutes, depending on thickness, baste well with the glaze then transfer to a plate and rest, loosely covered, for 5 minutes.

  • STEP 4

    Tip the sweet potatoes into a clean bowl with the marmalade, lime juice and coriander, and squeeze the garlic clove out of its skin into the bowl. Season and mash well, potato skins and all.

  • STEP 5

    Divide the sweet potato between 2 plates and serve with the pork chops and any glaze and resting juices, sugar snap peas and lime wedges to squeeze over.


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