Monday, June 22, 2015

Honey Mustard Glazed Pork Chops

When you are in search of a lean protein for dinner, chicken can be a good go-to, however, it can certainly get old! Bone-in pork chops definitely helps to spice up the dinner rotation. This dry-rubbed (before cooking) chop has definitely been added to our "favorites" list and I'm sure will be added to yours. The honey mustard glaze added at the end of cooking helps to lock in the flavor - mmm, let's get started!

Note: Typically this would be a grilling recipe, however, because we are in the height of the heat of summer I decided to provide the baking version. No need to sweat for dinner!

Honey Mustard Glazed Pork Chops

2 Pork Chops - center cut, bone on, 3/4 - 1 inch thick
Salt and Pepper to taste
1/2 teaspoon or sprinkle of Garlic Powder, Onion Powder, Ground Cinnamon, Cayenne Powder, Paprika
Olive Oil, as needed
2 tablespoons Dijon Mustard
4 teaspoons Honey

Preheat your oven to 400 degrees Fahrenheit.

Season the pork chops (each side) with salt, pepper, garlic powder, onion powder, ground cinnamon, cayenne powder and paprika. Sprinkle each top with olive oil. For my seasonings, I used some minced onion and garlic that I had in the cupboard to give it that extra bold flavor.

Mix the honey and Dijon mustard in a bowl, set aside.

Heat a large oven-safe frying pan over medium-high heat with a couple drops of water in it. Once heated, drop your chops in and let cook for 3 minutes. Flip the chops and place the pan in the oven. Bake for about 6-10 minutes or until the chops are golden brown. In the last couple of minutes of cooking, spread the honey mustard glaze on top of the chops and continue to cook. See the below guide for pork internal temperatures.

How do you know when your pork is done cooking?

Typically pork is served medium or well-done. Refer to the below guide when preparing your pork. Remember to let your meat sit for 10-15 minutes before serving.

Medium (145-150 degrees Fahrenheit)
Well-done (150-155 degrees Fahrenheit)

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