Honey Mustard Pork Chops

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For extra flavor, stir 1 to 2 teaspoons curry powder into the heated honey mustard and butter.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 4

Ingredients

  • 1 tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 4 pork loin chops, boneless, 1" thick (about 1¼ lb.)
  • 4 Tbsp. butter
  • 1 Tbsp. Dijon honey mustard
  • 1 tsp. granulated sugar
  • 2 tsp. red wine vinegar
  • ¼ tsp. dried thyme
  • 1 Tbsp. olive oil
  • 1 garlic clove, finely chopped
  • ¼ cup Burgundy
  • 3 Tbsp. apple juice

Directions

  • Rub the garlic salt and pepper over the pork chops. Melt the butter and honey mustard in a saucepan over low heat. Stir in the sugar, red wine vinegar, and dried thyme.
  • Heat the olive oil in a skillet on medium-high heat. Add the garlic and the pork chops. Use a pastry brush to brush half of the melted butter mixture over the pork chops. Cook for 5 minutes, or until the underside is browned.
  • Turn the pork chops over and brush with the remaining half of the mustard mixture. Cook for 5 more minutes. (Adjust the temperature to medium as needed if the chops are cooking too quickly.)
  • Add the Burgundy and apple juice to the pan and bring to a boil. Cook for about 2 more minutes, until the juices in the pork run clear. Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 4 pork loin chops, boneless, 1" thick (about 1¼ lb.)
  • 4 Tbsp. butter
  • 1 Tbsp. Dijon honey mustard
  • 1 tsp. granulated sugar
  • 2 tsp. red wine vinegar
  • ¼ tsp. dried thyme
  • 1 Tbsp. olive oil
  • 1 garlic clove, finely chopped
  • ¼ cup Burgundy
  • 3 Tbsp. apple juice

Directions

  • Rub the garlic salt and pepper over the pork chops. Melt the butter and honey mustard in a saucepan over low heat. Stir in the sugar, red wine vinegar, and dried thyme.
  • Heat the olive oil in a skillet on medium-high heat. Add the garlic and the pork chops. Use a pastry brush to brush half of the melted butter mixture over the pork chops. Cook for 5 minutes, or until the underside is browned.
  • Turn the pork chops over and brush with the remaining half of the mustard mixture. Cook for 5 more minutes. (Adjust the temperature to medium as needed if the chops are cooking too quickly.)
  • Add the Burgundy and apple juice to the pan and bring to a boil. Cook for about 2 more minutes, until the juices in the pork run clear. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat34g
Saturated Fat14g
Cholesterol115mg
Sodium640mg
Total Carbohydrate6g
Dietary Fiber0g
Sugars4g
Protein30g