Pork chop in honey-mustard marinade

Ingredients for 4 servings:

• 6 pork chops
• 6 potatoes
• 6 onions
• 400 ml honey, warmed
• 200 ml Dijon mustard, medium hot, warmed
• e.g. dill, dried or fresh
• e.g. olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 5 hours 50 minutes

from the Roman pot

First, prepare the marinade. Mix the honey and mustard with olive oil and dill, and season with salt and pepper to taste. There shouldn’t be any overtaste. Lay out the chops and season well with salt and pepper. Now marinate the chops in a covered bowl. Let them stand for the first 3-4 hours in a not-too-cool place, turning and flipping the chops a few times. Then refrigerate until ready to cook. Halve or quarter the potatoes and cut into 1 cm thick slices. Slice the onions into wedges and then halve them. Mix well in a watered earthenware pot with dill, olive oil, salt, and pepper and cover the bottom of the pot. Place the marinated chops on top and pour the marinade over them. Put the lid on and place them in the oven preheated to 50°C (top/bottom heat). Set the temperature to 160°C (320°F). After 90 minutes of cooking, remove from the oven and serve.