Honey Mustard Pork Chops
For extra flavor, stir 1 to 2 teaspoons curry powder into the heated honey mustard and butter.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 tsp. garlic salt
- 1⁄4 tsp. ground black pepper
- 4 pork loin chops, boneless, 1 inch thick (1 1⁄4 lb.)
- 4 Tbsp. butter
- 1 Tbsp. Dijon honey mustard
- 1 tsp. granulated sugar
- 2 tsp. red wine vinegar
- 1⁄4 tsp. dried thyme
- 1 Tbsp. olive oil
- 1 garlic clove, finely chopped
- 1⁄4 cup Burgundy
- 3 Tbsp. apple juice
- 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.