Honey and mustard just go so well together. Blackened chicken salad with homemade honey mustard dressing? Yummy!! And honey mustard pork roast? Delicious! So last week when Safeway had pork chops BOGO, making them about $1.25 per pound, I just had to cook up some honey mustard pork chops.
The sauce is pretty much the same one that I used for the honey mustard pork roast. In fact, you could use the same one. The main difference is the omission of rosemary. I was going for plain and simple.
The key here is to sear the chops on the stove, brush them with the sauce, then finish them off in the oven. To sear them properly, you’ll want your stove really hot—mine needs to be on high or close to it. You want to brown them high and fast so as not to cook them too much in the middle. If they are too near to being done when you move them to the oven, they will get over cooked and become tough before the sauce is cooked. And be sure not to crowd the pan. If you put too many chops in the pan, they will steam instead of sear.
Feel free to use bone-in or boneless pork chops. I used bone-in because that’s what was on sale. A side-note about boneless pork loin chops: it’s often cheaper to buy the loin whole and cut it into chops than to buy the loin chops—it’s the exact same thing. And most major grocery stores with a full-service meat department will cut the loin into chops for you at no extra cost. Why people buy pork loin chops is beyond me (unless they’re on sale for cheaper than the loin, but that’s rarely the case).
Honey Mustard Pork Chops
1-2 Tbsp. vegetable oil
1-2 Tbsp. honey (or more if desired)
1 tsp. lemon juice
Salt to taste
Pepper to taste
Preheat iron skillet (or other oven-proof skillet) over medium-high to high heat. Preheat oven to 375°. When skillet is hot, add vegetable oil and let it get hot. Place pork chops in pan, being careful to avoid overcrowding. Brown on both sides, about 5 minutes per side.
|I was in a hurry and didn't wait for my pan to get hot enough.|
There should be more searing and the temp shouldn't
be that high yet.
Meanwhile, mix together mustard, honey, lemon juice, salt, and pepper, tasting and adjusting as desired.
When chops are seared, spread honey mustard sauce over top. Place in hot oven until internal temperature reaches 155°.
Remove from oven and let carry-over heat cook chops to 160°.
|I served mine with leftover potatoes and cabbage|
from St. Patrick's Day. Yummy!