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Preparing the chili-honey glaze

Preparing the potato cream

  • Knorr Potato Flakes 50.0 g
  • Water 150.0 ml
  • Cooking Cream 80.0 ml
  • Unsalted Butter 50.0 g
  • Knorr Aromat Powder 3.0 g
  • Spring Onions, finely sliced 5.0 g
  • Whiter pepper 1.0 g

Preparing the pork chops

Prepare a main course with full of flavors of pan grilled pork chop glazed with Smoked Chili-Honey and an addition of potato cream as sides. Meaty, healthy, and flavorful dish!



  1. Preparing the chili-honey glaze

    10 minutes
    1. Mix in a bowl all ingredeints, set aside
  2. Preparing the potato cream

    10 minutes
    1. Bring the water to a boil and add the Potato flakes, stir vigorously to incorporate.
    2. Add the Cream and butter and stir until smooth
    3. Season with Knorr Aromat and Pepper
    4. Place the Potato puree in a spume gun with a double charge
    5. Shake vigorously and spume on a plate.
  3. Preparing the pork chops

    24 hours
    1. Make a marinade by lightly heating the olive oil and adding all the marinade ingredients.
    2. Leave to infuse for 1 hour
    3. Marinate the Pork chops with the marinade in sealable bag overnight
    4. Prepare a glaze by heating up the butter and whisking in the rest of the ingredients.
    5. Using a grill or Griddle, sear the Pork chopso all sides and slow cook basting continuously with the Chili-Honey glaze until internal temp. reaches 160F.
    6. Set aside and rest for 5 minutes befor slicing.
    7. Serve with Potato cream garnished with sping onions