1 x 120g sachet of Ainsley Harriott Broccoli and Blue Cheese Risotto
30ml (2 tbsp) olive oil
10ml (2 tsp) clear honey
5ml (1 tsp) Dijon mustard
juice of 1/2 lemon
1/2 tsp of ground paprika
2 x 100g (4oz) boneless pork chops
sea salt and freshly ground black pepper
For extra flavour it is recommended to marinade the meat for a minimum of 10 minutes to 24 hours
Place the two tablespoons of olive oil in a shallow non-metallic dish and add the honey, mustard, lemon juice and paprika. Season to taste and stir until well combined.
Add the pork chops, stir until well coated and then set aside for at least 10 minutes, or up to 24 hours covered with cling film in the fridge if time allows.
Cook the Ainsley Harriott Broccoli and Blue Cheese Risotto according to instructions on the sachet.
Preheat the grill and arrange the pork chops on a grill rack. Cook for 3-4 minutes on each side or until cooked through and tender.
Divide the risotto between two wide-rimmed bowls and place a honey & mustard pork chop on top of each one to serve.