Honey Mustard Glazed Chops
Succulent pork chops are pan-seared to a rich golden hue and simmered in a velvety glaze crafted from honey, Dijon, and a hint of tang. This dish delivers a harmonious balance of sweetness and savory depth, making it an ideal solution for a quick yet impressive dinner.
Pin it to remember it!
Print Recipe
Servings: 6
Ingredients
- Approximately 6 oz each 4 center-cut pork chops (either bone-in or boneless), trimmed to a thickness of 1 inch
- 2 tablespoons of your choice: unsalted butter or extra virgin olive oil
- 2 tablespoons coarsely textured mustard optional, for added body and visual appeal
- 1 tablespoon apple cider vinegar or fresh lemon juice as preferred
- 2 cloves garlic finely minced
- 1/4 cup pure honey
- 1/3 cup smooth Dijon mustard
- 1/2 teaspoon smoked or sweet paprika
- Sea salt and ground black pepper added to taste
- Chopped fresh flat-leaf parsley to finish
Instructions
- In a mixing bowl, thoroughly blend Dijon mustard, honey, whole grain mustard (if using), minced garlic, apple cider vinegar or lemon juice, paprika, and a pinch of salt and pepper until the mixture is uniform and smooth. Set the glaze aside.
- Blot the pork chops dry using paper towels to ensure even searing. Season both sides of each chop with salt and freshly ground black pepper.
- In a large heavy-bottomed skillet, heat the olive oil or butter over medium-high flame. Add the seasoned pork chops and sear for about 3 to 4 minutes on each side, or until they develop a golden crust.
- Lower the heat to medium-low. Carefully pour the prepared honey mustard glaze over the pork chops. Allow the mixture to simmer gently for 5 to 7 minutes, turning the chops halfway through. Continue cooking until the internal temperature reaches 145°F (63°C) and the sauce slightly thickens.
- Transfer the pork chops to a plate and let them rest for 3 minutes. Spoon the warm glaze over the top and garnish with a sprinkle of freshly chopped parsley. Serve immediately.