Pork Chops with Honey Dijon Mustard Sauce

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I seldom have pork chops because the meat usually ends up so dry, it’s got to be the closes thing to eating cardboard. But of course every time I go into the freezer I always end up with these four pork chops I’ve had forever. Then the other evening Denise showed me a picture of these great looking pork tenderloins a friend of hers made for her mother. They looked delicious and the main ingredient was Dijon mustard which we love. But it was very important that this dish did not take half the night to fix, especially on a Monday night. I could hardly believe how fast I found the perfect recipe from The Seasoned Mom site.

Within minutes I made a honey Dijon mustard sauce and the dish was pretty much in the oven. The sweet honey complimented the pungent Dijon mustard as well as the savory chopped thyme. The dish tasted great and as you can see the meat was very juicy. Each bite of the pork chop was tender and 5 minutes under the broiler gave the meat a beautiful crispy brown color. I did a coarse chop of eight medium red potatoes seasoned with sea salt, pepper and finely chopped rosemary then baked them for about 20 minutes along with the chops. Added a small salad and dinner was ready.

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Prep Time: 15 minutes           Cook time: 30 minutes         Yield: 2 servings

Ingredients:

4 pork chops

1 large sweet Vidalias onion 

2 tablespoons of Dijon mustard

2 tablespoons of honey

Handful of fresh chopped thyme

Handful of fresh chopped rosemary

8 medium red potatoes

Salt and Pepper to taste

Directions:

I preheated the oven to 400° F and sprayed the baking dish with cooking spray. Then I mixed the mustard and honey along with the chopped thyme in a small bowl. Next I covered the bottom of the dish with the thinly sliced onion. The pork chops were seasoned then placed on the bed of onion with half the sauce brushed over the meat. The dish was covered with foil and cooked for 25 minutes, then uncovered and the remaining sauce was added. The meat was placed under the broiler (top rake) and cooked for 5 minutes (check frequently). Internal temperature for the meat should be between 140 -150 ° F. Once the dish was removed from the oven I allowed the meat to rest for 10 minutes prior to serving.

Thanks for stopping by.

Beverly & Denise

 

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