The other day I was watching Master Chef on Hulu and one of the contestants made a pork chop with honey mustard sauce and sliced potatoes. Nate immediately said thata it looked super-good and asked me if I could make it. Well, I’m no master chef, but I told him I would try. #whatawifey
And so a family favorite was born. After some internet research and a couple test runs I thought I would share this delicious and easy dinner with you! The other night we had it with twice baked potatoes and peas and I put the mustard sauce on it ALL! It’s so good!
Honey Mustard Pork Chops
Inspired by The Pioneer Woman’s Chicken with Mustard Cream Sauce
2 Pork chops
salt & pepper
2 T olive oil
3 garlic cloves
1 cup chicken broth
1/4 cup almond milk (or milk of choice from heavy cream-skim milk, fat content will effect thickening)
1 T whole wheat flour (more to thicken if you use a thinner milk)
2 T deli mustard
1 teaspoon honey (more to taste if you prefer a sweeter honey mustard)
1/4 teaspoon pepper
Heat oil in a large skillet for 2-3 minutes. Salt and pepper the pork chops. Place pork chops in oil once heated. Cook 2-3 minutes on each side until each chop has a golden sear. Remove from pan and set to the side to rest. To the oil and juicy remnants already in the pan add the minced garlic cloves (see my garlic mincer here–it is genius!). Gently stir the garlic as it cooks unti it is transcluscent. Add broth, pepper, and mustard and continue cooking over medium . Stir in flour a little at a time, whisking after each addition. Sauce should be getting thick. Stir in milk. Return pork chops to the pan. Cook covered on low for 15-20 minutes or until sauce is thick and pork chops are tender. Spoon extra sauce over pork chops when serving. (And over anything else you want!)
We completely eliminated the honey the second time we made this because of being on the Advocare 24 Day Challenge; it was still good, but I think I will normally use the honey. 🙂
Have you tried any new recipes lately?
Linking Up to Recipe Friday.