Ingredients:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 2 tablespoons olive oil (or butter)
- 3 cloves garlic, minced
- ¼ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons whole-grain mustard (optional, for texture)
- 2 tablespoons apple cider vinegar (or lemon juice)
- ½ teaspoon smoked paprika
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prep the Pork Chops
- Pat the pork chops dry with paper towels.
- Season both sides generously with salt, pepper, and smoked paprika.
Step 2: Sear the Pork Chops
- Heat olive oil (or butter) in a large skillet over medium-high heat.
- Add the pork chops and sear for 3–4 minutes per side, until golden brown.
- Remove chops from the skillet and set aside (they will finish cooking in the sauce).
Step 3: Make the Honey Mustard Sauce
- In the same skillet, reduce heat to medium.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in Dijon mustard, honey, whole-grain mustard, and apple cider vinegar.
- Simmer for 2 minutes, stirring constantly, until the sauce thickens slightly.
Step 4: Finish Cooking
- Return the pork chops to the skillet.
- Spoon the sauce over them and cook for another 4–6 minutes, or until the internal temperature reaches 145°F (63°C).
- Allow the chops to rest for 5 minutes before serving so the juices redistribute.
Step 5: Serve & Enjoy
- Garnish with fresh parsley.
- Serve with mashed potatoes, roasted vegetables, or rice to soak up the delicious honey mustard glaze.
Pro Tips:
- For extra richness, add 2 tbsp heavy cream to the sauce before finishing.
- If baking, transfer the seared chops and sauce to an oven-safe dish and roast at 375°F (190°C) for 15–20 minutes.
- Bone-in pork chops hold moisture better, but boneless works great if you prefer a quicker cook.
