Honey Mustard Pork Chops
Remember how good your Mom’s fried pork chops were? Now, I know my Mom didn’t put mustard on her pork chops before frying them, but I swear that the taste of these pork chops remind me of my Mom’s. Even when the mustard coating sticks on the pan and you lose most of it, the flavor goes all through the meat. A quick searing (making sure you don’t overcook them) is all you need for some down-home tasty pork chop goodness!
These are super easy. You don’t even need a recipe. Just a few instructions. I cook for just Steve and I, so measurements are for two people. You can easily adjust to make enough for your family size.
You will need:
- 2 lean centre-cut pork chops (nice and thick)
- 2 tsp dried thyme
- Adobo seasoning or your favorite seasoning salt
- freshly ground pepper
- 2 Tbsp dijon mustard
- 2 tsp liquid honey
- 1 TBsp butter or ghee (clarified butter)
- 1 Tbsp olive oil
What you do:
About an hour before you want to eat, sprinkle half of the dried thyme over the pork chops, crushing it as you go. Then sprinkle on some Adobo (or your favorite seasoning salt), and ground pepper. Mix the dijon mustard together with the honey, and smear on half of that mixture over the spices. Turn the pork chops over and season the other sides the same way. Let the seasonings marinate on the pork chops for one hour.
When you are ready to cook, heat the oil and butter in a non-stick pan over medium to med-high heat. Cook pork chops until browned on one side, about 3 minutes. By three minutes, they should be a nice golden brown; although the coating may burn a little bit (Don’t worry about that). Turn over, and judging by how brown they got, you may need to adjust your temperature up or down a little. Cook another 3 minutes on the second side.
Turn the chops over again, and turn the heat down to medium. Cover chops with a splatter screen if you have one; otherwise partially cover with a lid. Cook until chops just lose their pink color inside, and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes. Don’t be tempted to over cook them. Remove from heat and let stand another 3 minutes before serving.