Pork chops with honey mustard glaze

I picked up a roll of Otway pork this morning. Otway pork is reared free-range. The way pork is supposed to be reared. I wanted to sample some with a fairly simple, mild-flavoured sauce or glaze, so here is what I came up with:

1 free-range pork chop
2 tbs mustard powder
1 tbs whole mustard seeds
a glug of honey
a splash of Tabasco
a splash of Worcester sauce
freshly ground black pepper
sea salt

In a small vessel, mix with mustard powder with enough water to form a paste. Add the whole mustard seeds, honey, Tabasco and Worcester. Season with sea salt and freshly ground black pepper. If it's a bit thin, add more mustard powder. Conversely, if it's a bit dry add a touch more water.

Rub the glaze all over the pork chop. Set aside for a hour.

Pre-heat the broiler to medium high. Broil pork chop until done, turning frequently to prevent the honey from burning. When pork chop is just cooked, place on a plate and cover with foil. Set aside for five minutes.

You can use this 'marinade' with about any cut of pork--just adjust quantities as necessary.