Honey Mustard Pork Chops

Course: Main Course

Cuisine: North American

Prep Time: 5

Cook Time: 10

Marinate Time: 30

Total Time: 45

Servings: servings

Calories: 421kcal

Author: Lord Byron's Kitchen

A marinade of sweet and warm ingredients is what makes these pan-fried Honey Mustard Pork Chops so extraordinary! Prepared from start to finish in less than one hour, these are a great weeknight dinner option the whole family will enjoy! And, if you love spicy food, you can easily make the chops that way too if you wish!

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Ingredients

2 pounds bone in pork chops, (4 pork chops at 8 ounces or 1/2 pound each)
1/4 cup honey
2 tablespoons grainy mustard
2 tablespoons honey mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 cloves garlic, finely minced
2 tablespoons dried onion flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/2 teaspoon dried red chili flakes, optional

Instructions

Measure the following ingredients into a mixing bowl: honey, grainy mustard, honey mustard, apple cider vinegar, soy sauce, garlic, onion flakes, salt, ground black pepper, and dried red chili flakes, if using. Whisk together and set aside.
Transfer the pork chops to a large, resealable bag.
Pour the marinade into the bag and gently massage the chops so that each one is covered with the marinade. Set the bag into a large bowl – just in case there’s a leak! – and let the chops marinate for 30 minutes. If you plan to marinate for a longer period of time, set the bowl into the fridge.
To cook, heat the olive oil into a large skillet, and over medium-high heat, remove the pork from the bag and gently shake off the excess marinade.
Fry the pork chops for 4-5 minutes per side. The internal temperature of the pork should be 145 degrees F.
Once cooked, remove from the skillet and set aside.
Pour the leftover marinade into the skillet and crank up the heat to high. Whisk until a thick sauce is formed. When the pork is plated, serve the thickened marinade as a sauce.

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