Since one of the challenges of the month was only buying meat under $2.00 a pound, I picked up some pork chops the other day since they were the ONLY thing (aside from whole chickens) that were under 2 bucks. And then I had to figure out what to do with them. One night was carnitas in the crock pot. And the other night...
These! And there were delicious. I love honey mustard anything, so this was already going to be a win, but they turned out wonderful. The only downside? Cooking them made a mess with splatters, but it's all good.
The sauce did turn out a bit watery, so if you'd like it a bit thick you can simmer it for longer.
Honey Mustard Porkchops
1 Tbs oil
4-5 pork chops (boneless or bone-in), about 1 inch thick
Salt & pepper to taste
2 Tbs honey
2 Tbs Dijon mustard
1/3 C chicken broth
Pinch of cayenne
1 tsp cold butter
Heat the oil in a skillet over med-high heat. Season the pork with salt & pepper on both sides, then place in the pan. Cook for about 3-5 minutes on each side, depending on the "doneness" you want. Remove from the pan and set aside on a plate.
Add the broth, honey, mustard and cayenne to the pan. Whisk together and let come to a simmer. Add the butter and swirl around in the pan until melted. Add the pork chops back in along with any juices. Coat with sauce. Serve with sauce drizzled on top.