Honey Glazed Pork with Cashew Nut Couscous

This recipe features in these meal plans: Back to School 2, Back-to-school 3, Taste of Sunshine.

Pork chops in a mustard honey glaze served with cashew nut couscous.


  • 100g of cashew nuts, coarsely chopped
  • 1 small lemon, zested and juiced
  • 2 medium tomatoes (approx 100g each), chopped
  • 4 pork chops
  • 1 bunch of spring onions, thinly sliced
  • 300g of couscous
  • 1 tsp dried rosemary
  • 4 tsp English mustard
  • 3 tbsp honey
  • 300ml chicken stock, prepared according to the packet instructions
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.99
  • Store cupboard: Typical
  • Calories per serving: 1106
  • 5-a-day per serving: 0.9
  • Print Recipe
Honey Glazed Pork photo

710 cooks think so


  1. Preheat the grill to a medium-high heat. Mix the mustard, honey and half the lemon juice in a bowl. Spread evenly over the pork chops and grill for 8-10 minutes, or until cooked, turning halfway through.
  2. Meanwhile, prepare the couscous according to the packet instructions using the stock instead of water. Stir in the spring onions, tomatoes, chopped cashews nuts, rosemary, lemon zest and remaining lemon juice. Season to taste with salt and pepper.
  3. Serve the glazed pork chops with the cashew nut couscous.

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