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A proper pork chop with orange & grain mustard and sweet potato crisps


  • Whisk the olive oil, balsamic and garlic with the mustard, herbs, orange juice and seasonings in a large bowl.
  • Add the pork chops, toss well and refrigerate for about 2-3 hours.
  • While the pork is marinating, heat the vegie oil in a wok (or large heavy-bottomed pot) to 180°C.
  • Shave strips off the sweet potato using a vegie peeler. Then fry the crisps in batches until well coloured. Drain well on kitchen paper towels and sprinkle with salt.
  • When ready, heat a little marinade in a sauté (or large heavy-bottomed pan) and seal the pork on both sides. Then turn the heat down and gently cook for about 12 mins, adding the marinade little by little and stock if needed.  Remove the pork and reduce the sauce, adding the butter if you like.
  • Serve the pork with the sauce sprinkled over the top and the sweet potato crisps and your favourite green vegies on the side.


  • ½ cup olive oil
  • ½ tbsp balsamic vinegar
  • 2 large garlic cloves, crushed
  • 1 tbsp grain (or Dijon) mustard
  • 2-3 tbsp chopped soft herbs, eg. basil, parsley, chives & mint
  • juice from 2 oranges
  • sea salt & freshly ground pepper
  • 4 thickish pork chops
  • 4-6 cups vegetable oil
  • 1 large sweet potato, peeled
  • ½-1 cup chicken stock
  • 2 dollops butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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