HONEY MUSTARD PORK CHOPS
(from cokerlj’s recipe box)
The recipe said to cook pork chops in the oven for 5 minutes, until they reached 145 degrees. It took a good 15 minutes. Think it might have been because I used bone-in chops. Husband loved the sauce, he kept dipping his meat into the sauce on the serving platter!
Source: Texas Recipe Club
Categories: Pork
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground red pepper
- 1/2 teaspoon ground black pepper
- 6 (1 inch thick) center cut boneless pork chops (I used bone-in pork chops) (I will adjust recipe for just 2 pork chops.)
- 1 tablespoon olive oil
- 1/4 cup honey
- 1/4 cup sherry vinegar (used red wine vinegar)
- 1 tablespoon whole-grain Dijon mustard (just used plain Dijon)
- Garnish: chopped fresh parsley
Directions
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Preheat oven to 350 degrees.
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In a small bowl, stir together salt, garlic powder, and peppers. Rub mixture on both sides of pork chops.
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In a large non-stick oven proof skillet, heat oil over medium high heat. Add pork; cook until browned, about 2 minutes per side.
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In a small bowl, stir together honey, vinegar, and mustard; pour onto pork.
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Bake until a meat thermometer inserted in center registers 145 degrees, about 5 minutes. (Took a good 15 minutes.) Transfer pork to a serving platter and keep warm. Return skillet to medium high heat; cook until pan juices have reduced and thickened, about 3 minutes. Drizzle onto pork, and garnish with parsley, if desired.