Parknasilla Pork Chops

Beautifully situated in the midst of sea, woods and mountains, Parknasilla is on the scenic Ring of Kerry overlooking the Kenmare River. Because of the Gulf Stream and the sheltered location, the area has a delightful climate where subtropical vegetation can flourish.

INGREDIENTS

4    center cut boneless pork chops, ¾ inch thick
2    tablespoons olive or canola oil
3    tablespoons Dijon mustard
3    tablespoons light brown sugar
¼   cup honey
½   cup mead

METHOD

Preheat the oven to 350 F. Grease the bottom of a baking dish large enough to hold all four chops. In a large skillet over medium heat, add the oil and brown the pork chops on both sides, about 3 to 4 minutes per side. Transfer the chops to the baking dish.

In a small bowl, combine the mustard and sugar and then spread it evenly over the pork chops. In another bowl, combine and mix the honey and mead. Spoon this over the chops, cover, and bake for 15 minutes. Remove the cover and continue to bake for 15 more minutes. Remove from the oven and serve immediately with a little of the sauce spooned over them.

Adapted from a recipe at “IrishAbroad.com.”