Honey Mustard Pork Chops

When we were kids, it seemed like there was one way to cook pork chops… put em on a cookie sheet and into a fiery hot oven.  They would bake (incinerate) until they were reduced to unidentifiable chunks of carbon.   After all, the federal government had terrified us into believing that we should never eat pork that wasn’t burnt to a crisp. What about something different like honey mustard pork chops?

Fast forward to today.

These pork loin chops are moist and flavorful while still cooked thoroughly.


2 lbs       boneless pork loin chops
1/4 cup  olive oil
2 tbsp     soy sauce
1 tsp        red chili flakes
1 tsp        white pepper
1 tsp        onion powder
1 tsp        sea salt
1 tsp        garlic powder
1 tsp        red pepper
1 tsp        smoked paprika
1/2 cup   honey
1 tsp        ginger powder
3 tbsp     yellow mustard
2              red delicious apples
2 tbsp      unsalted butter

Mix together the olive oil, soy sauce and all the spices in a gallon-sized zipper lock type freezer bag.  Carefully place the loin chops in the marinade bag pushing out extra air and seal it.
For best results, refrigerate for at least four hours.  Better yet, let them set overnight.
Take marinated chops out of refrigerator and set aside.  Core, quarter and then halve the apples and lightly saute them in a deep skillet with the butter.  Remove apples, cover and set aside.  In the same oven resistant pan, sear the pork chops on medium-high heat for 3-4 minutes each side.  Add the apples back to the pan, cover, and place in a 400 degree oven for five minutes.   Mix the honey, mustard and ginger and bring to a boil in a small sauce pan.  Remove chops/apples from oven and flip them.  Pour the honey mustard mix evenly over the chops/apples, cover and place back in the oven for another five to seven minutes or until internal temperature of the meat reaches 145 degrees.  Remove pan from oven, remove cover and carefully tent the hot pan with aluminum foil.  This allows the residual heat to finish cooking the meat, but not overcook it.  Allow to set for 10 minutes before serving.  While resting, the chops will absorb the honey/mustard sauce leaving them tender, moist and full of honey mustard pork chop flavor.   Serve with the apples and your choice of vegetable.


About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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