Honey Mustard Pork ChopsSeptember 20, 2009
Pork chops can be very quick and easy to make, especially if they are cut on the thin side. Plus they can get crispy on the outside and juicy in the middle. One of my favorite pork chop recipes is a balsamic-glazed version, so this is something a little different. I can’t take credit for thinking up this recipe, since it comes from “30 minute meals” by Rachael Ray, but I think you will like it I served it up with some mashed potatoes that had cooked broccoli and cheddar cheese mixed in. Yumm!
- 4 thin-cut boneless pork loin chops
- Salt and freshly ground black pepper
- 1/4 c grainy Dijon mustard
- 1/4 c honey
- 2 T apple cider vinegar
- 1 c bread crumbs (I had Japanese-style Panko crumbs in the house)
- 1 T thyme
- 1 lemon, zested
- 2 T extra-virgin olive oil
- 2 T butter
- 2 T flour
- 2 T apricot preserves
- 1 cup chicken stock
- Pat the chops dry and season with salt and pepper, to taste.
- In a shallow dish combine the mustard, honey and vinegar. On a plate combine the bread crumbs with the thyme and zest of the lemon.
- Add the chops and turn to coat in sticky sauce. Press chops in the crumbs to coat evenly.
- Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. (You can keep the chops warm on a baking sheet with the rack and put in a low temp. oven to keep them crisp.)
- To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute. Stir in the preserves, then whisk in the stock.
- Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.