For years and years, my husband has insisted that he doesn’t really like pork chops. Not that he HATES them, but that he doesn’t enjoy them – and so, I have avoided buying them for our dinners. But, due to the fact that he suffers from a raging case of Plate Envy (you know – we go to a restaurant, he spends 20 minutes deliberating the pros and cons of 4 items, finally picks one… and then spends half our meal drooling over whatever I ordered?), he has ended up trying quite a few delicious pork chops that I’ve ordered at various places. Since I am not a huge red meat eater, pork tends to be a go-to dinner choice for me, especially at steakhouses and the like; and after a few years of him stealing bites of my pork chop over dinner, I finally decided to take the plunge and make some pork chops at home!
(Spoiler alert: he loved them.)
Honey Mustard Glazed Pork Chops with Sauteed Apple Slaw
4 boneless pork chops, about 1″ thick, and 6oz each
4 T honey, divided
3 T apple cider vinegar, divided
3 T whole grain mustard, divided
2 T dijon mustard, divided
2 T vegetable oil
1/2 tsp kosher salt
1/4 tsp black pepper
one small, crisp apple (I like Honeycrisp, Jazz, or Pink Lady), cut into matchsticks
1.) About 45 minutes before you want to start cooking, mix up your marinade: add 2 tablespoons of honey, 2 tablespoons of apple cider vinegar, 2 tablespoons of whole grain mustard, 1 tablespoon of dijon mustard, 2 tablespoons of vegetable oil, and the salt and pepper to a gallon-size ziploc bag. Mix it all up until well-combined, and then add your pork chops to the bag; squeeze all the air out of the bag, and seal. Allow the pork chops to marinate at room temp for about 45 minutes, flipping them around a few times.
2.) While the chops marinate, go ahead and julienne your apple, and make your glaze. For the glaze, whisk together 2 tablespoons of honey, 1 tablespoon of whole grain mustard, 1 tablespoon of dijon mustard, and 1 tablespoon of apple cider vinegar. Set aside.
3.) When you’re ready to cook the chops, heat a large skillet over medium heat. Add about a tablespoon of vegetable oil or olive oil to the pan, and let that heat up. Add the pork chops to the pan, and let them cook for about 4 minutes on the first side before flipping.
4.) Once you’ve flipped the chops, brush the glaze over the top of them, and allow them to cook for another 4 minutes on the second side. After those 4 minutes, I like to flip them again, glaze them, let them sit for about 30 seconds, and then flip and glaze again. Remove the chops to a plate to rest for about 5 minutes.
5.) Turn the heat on the pan down to medium-low, and let it cool for a minute. Add the apples to the pan, and pour the remaining glaze over the top of them. Let them cook (tossing them often) for just a minute or two, until they’re slightly softened, but still have a bite to them (the cooking time will vary, depending on how finely you julienned them). Plate the pork chops, and top with the apples, and a spoonful of the glaze/juices from the pan.
These pork chops were absolutely delicious! The glaze and marinade have a bite from the apple cider vinegar, balanced by the sweetness of the honey, and sort of rounded out by the mustard. They stay nice and moist and juicy, too. (Side note: PLEASE do not overcook your pork! It is perfectly fine to eat pork medium or medium well, so there is no need to cook it until it’s stark white and dry as a bone; the inside should stay a bit pink, and that will help keep it moist.)
Served with some roasted tiny potatoes and some parmesan roasted green beans, this was a perfectly easy and delicious meal. Definitely worth a try, especially if you’re looking for an alternative to your usual weeknight chicken!
Pork chops are related to bacon, so they HAVE to be good,