Easy homemade sauces (or glazes) are the secret recipe at the table. They’re the most efficient method to transform a dull meat item into something mouthwateringly incredible. For instance: Honey Mustard Pork Chops. This delicious sauce consists of honey Dijon mustard, a tiny mayonnaise to add creamy flavor, and some spices. Spread the delicious sauce over pan-seared pork chops, place them into the oven to cook, then end them with just a few minutes under the broiler. The result is creamy honey mustard, caramelized madness. It’s madness in the best way,
BAKING TIME MAY VARY
Pork chops are delicate flowers. If you bake them too long, they become tough and dry, so giving them a little attention is essential. This is the point where your cooking expertise can be helpful. I’ve included a rough estimate of baking duration in my recipe. Still, the time required to bring the temperature inside the chops up to 145oF will depend on various variables. The thickness of the pork chops will determine how long they’ll have to bake, and so will the length of time they were in the pan while they were seared. The longer they cook in the pan, the less time they’ll take to bake in the oven. Keep these points in your mind when you cook your chops. I’d like to would like to wish you the juiciest and tender pork chops!
CAN I USE BONELESS PORK CHOPS?
It is possible to make similar results using boneless pork chops and a slightly modified method. The recipe below is designed for bone-in pork chops that take longer than boneless chops. If you’re using boneless chops, you can reduce the baking time significantly. Keep a meat thermometer in your kitchen to test the temperature and avoid overcooking. If you’re using boneless thin pork chops, you might not have to bake them after grilling. Coat the seared chops in the sauce in the skillet and let the sauce simmer slightly to a bit more than a glaze-like consistency. In either case, ensure they are cooked to the temperature of 145oF.
WHAT TO SERVE WITH HONEY MUSTARD PORK CHOPS
My Honey Mustard Pork Chops came with some Brussels Sprouts and sweet potatoes. Since they were cooked at different temperatures than the pork chops, I prepared the vegetables first and then reduced the oven’s temperature before serving the chops. Ensure that the stove is set to the right temperature before baking the pork chops to ensure that you don’t overcook them chops! Or you could combine it with something simple and lighter, such as simple sauteed vegetables, lemon garlic roasted Asparagus, and some seasoning rice.
1/3 cup mayonnaise ($0.53)
2 Tbsp Dijon mustard ($0.18)
2 Tbsp honey ($0.24)
1/8 teaspoon mince powder($0.02)
1/4 tsp smoked paprika ($0.03)
1/4 tsp salt ($0.02)
1/4 tsp Freshly cracked pepper($0.02)
1 Tablespoon cooking oil ($0.02)
Four bone-in pork chops 1 inch thick (about 2.5 pounds.) ($5.02)
Preheat the oven to 350oF. Make your honey mustard by mixing mayonnaise Dijon, the honey and garlic powder, salt, paprika powder, and freshly crushed black pepper.
Utilize a paper towel to wipe off the exterior of the pork chops. Season every side with a dash of fresh crack and salt. Infuse one tablespoon of cooking oil in a large skillet over medium-high temperature. When the skillet is hot, add two pork chops to cook till golden on both sides (3 minutes per side). The browned pork chops should be placed in an oven-proof dish (it’s acceptable to overlap them in a slither).
Spread syrup made of honey and mustard on the pork chops inside the dish. Bake for approximately 30 minutes for 1-inch thick chops and 20 minutes for chops that are 3/4 inch thick up to the point that their internal temperature has reached 140oF. For more browning, change the oven to broil, and then broil chops for 3-5 mins or until the exterior is golden bubbly and golden brown. Serve hot.