Honey-Mustard Pork Chops

                        

 

No meat should be eaten unless it is juicy and tender.  This recipe creates just that...a tender pork chop that requires little cutting with your knife!  Originally, this was a Weight Watcher recipe.  However, I have added the additional step of searing the pork chops.   The honey and Dijon mustard adds just enough flavoring without being overwhelming.  The searing of the meat is the key step which locks in the flavor.  Have I gotten anyone's taste buds going yet?  Let's begin this beautiful process....   

 



Honey-Mustard Pork Chops

 

1 lb. bone-in pork chops

4 tsp. honey

1/4 cup Dijon mustard

1 tsp. cider or white vinegar

1/4 tsp. salt

Pepper, to taste

 

 

Preheat oven to 350 degrees. 



On the stovetop on low heat, in a small saucepan, pour in honey.  Heat until it is liquefied.  This will only take a few seconds.



 

Next, you will stir in the mustard, vinegar, salt and pepper.  Combine well and then allow to cool at room temperature.

 

 

In a gallon-size Ziploc bag, place the pork chops inside.  Pour your cooled marinade into the bag.  After sealing bag and squeezing out the air, massage the marinade onto all of the pork chops on all sides.

 



The longer you can allow the chops to marinate, the better!  The acid from the vinegar causes the meat tissue to break down, allowing the meat to better absorb the marinade.  Refrigerate the pork chops at least 8 hours or overnight.

 

Remove from fridge and allow to set at room temperature for 30 minutes prior to cooking.  Next, place the pork chops in a frying pan on HIGH heat.  This is the searing process, which caramelizes the outer portion and locks in the flavor.  Allow to sear for a few minutes per side, until the pork chops have developed a golden, brown color. 

 

 

 

Line a baking sheet pan with aluminum foil.  Place pork chops on foil and place in oven to finish the cooking process.  Cook on each side for 10 minutes. 

(My famous "in oven" shot! Yum!)



Enjoy!  The chops are even great warmed up the next day on sliced bread for a delicious pork chop sandwich!

 

 

Bon appetit...let's eat!,