Honey Mustard Pork Chops | Who doesn’t love a pork chop that is packed with layers of flavor? I know I do…..that’s why this is my all time favorite pork chop recipe. Starting with a honey mustard coating and the perfect crust combination of bread crumbs, thyme and lemon zest. These chops were just as good the next day as the first.
If I know I’m going to have a busy week I usually plan on making a double batch of these sweet and sticky chops. I like serving them with my Lemony Leftover Baked Potatoes. Another great dish that is just as good as the first day.
MORE PORK CHOP RECIPES
Honey Mustard Cutlets
For the Pork Chops and Coating
- 4 pork loin chops
- Salt and freshly ground black pepper
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons cider or wine vinegar
- 1 cup bread crumbs
- 2 tablespoons freshly chopped thyme leaves
- zest from 1 lemon
- 2 tablespoons extra-virgin olive oil
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons apricot preserves
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
For the Pork Chops and Coating:
- Line a baking sheet with a wire rack; heat the oven to 375°.
- Season chops with salt and pepper.
- In a shallow dish combine the mustard, honey and vinegar; add the chops and turn to coat in sticky sauce.
- In another shallow dish combine the bread crumbs, thyme and lemon zest.
- Press chops in the crumbs to coat evenly.
- Heat the oil, in a large skillet over medium heat; cook the chops until crisp, (about 2 to 3 minutes on each side).
- Arrange the chops on the baking sheet with the rack and put in the oven to finish cooking (about 20 minutes).
For the Sauce:
- To the skillet, over low heat, add the butter and melt; whisk in the flour and cook for 1 minute.
- Stir in the preserves, whisk in the stock and Worcestershire sauce.
- Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
- Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.