Glazed Skillet Chops
If you're looking for quick meal ideas, check out these tender honey mustard glazed pork chops. They have the right that just-right contrast of sweet and tangy.
Ingredients
- 4 Bone-in Thick Cut Pork Chops Bone-in provides more flavor and prevents the meat from drying out
Glaze:
- 1/3 cup Honey
- 1/4 cup Dijon Mustard adds a sophisticated spice compared to yellow mustard
- 1 Tbsp Whole Grain Mustard for texture
- 2 Tbsp Apple Cider Vinegar cuts the sugar with a bright tang
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1 Tbsp Olive Oil
- 1 Tbsp Butter for the final baste
- Fresh Rosemary or Thyme for garnish
Instructions
- Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper and let them sit at room temperature for 15 minutes. Drying the surface is the only way to get a deep, golden-brown sear.
- In a small bowl, whisk together the honey, Dijon, whole grain mustard, apple cider vinegar, paprika, and garlic powder.
- Heat olive oil in a large heavy skillet over medium-high heat. Place the chops in the pan. Sear for 3–5 minutes per side without moving them, until a dark golden crust forms.
- Reduce the heat to medium. Pour the honey mustard mixture directly into the pan. As the sauce hits the hot metal, it will bubble and begin to thicken.
- Add the tablespoon of butter and a sprig of fresh herbs to the pan. Use a spoon to continuously pour the bubbling glaze over the chops as they finish cooking (about 2–3 more minutes). This "basting" ensures the meat stays juicy while the sauce clings to the crust.
- Remove the chops from the pan when they reach an internal temperature of 140°F.
- Place the chops on a warm plate and pour the remaining pan sauce over them. Let them rest for 5 minutes. The temperature will rise to the perfect 145°F, and the fibers will relax, locking in the juices.
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