Honey Dijon Pork Chops

Pork as a rule is definitely not one of my favorite foods. For me it ranks up there with artichokes and gruel. Pork is, however, one of the boyfriends favorite things. In a desperate quest to find a version of pork that I could even stand the sight of I came up with this recipe all on my own. Yes yes, you’re proud I know. I’m sure you’re also surprised that this isn’t yet another Ina or Giada recipe. Don’t be a hater. I love them. Anyway, this recipe makes the pork more palatable to me because I used a cooking method that I learned making an easy chicken marsala that makes it tender. Meanwhile the pan gravy makes it super flavorful. Try it out and see what you think. It made me a believer!

First take out your pork chops. I use boneless pork chops. These are about 1 inch thick. I’d shy away from using bone in as they’ll take too long to cook and the sauce would go to hell in a handbasket.

Next I trim them of all visible fat. This is both so that I don’t look like this and pork fat makes me gag. Screw Emril. Though you could leave it if you’d like. It’s up to you.

Then I slice them in half lengthwise to make 4 half inch thick pieces. I think they’re better thinner and they cook a little more evenly. If you want to leave them thick, by all means do so.

Next add a half cup of flour to a plate.

Take some fresh or dried thyme. I cut some from my herb garden but you could easily used dried.

Add it to the flour (to taste of course) and reserve some for finishing the sauce.

Now add some salt and pepper and mix it up.

Whoops, almost forgot. Add some of my BFFs - Onion Powder and Garlic Powder to taste. I like LOTS.

Pop a pan on the heat with some oil. About medium to medium high so that you get some nice color on the chops.

Now add some salt and pepper to the pork chops. Pretty liberally actually. I find pork to be rather bland and have noticed seasoning each component individually greatly helps to combat this epidemic. That kind of sounds like a World War I slogan campaign. FIGHT THE BLAND PORK EPIDEMIC: UNCLE SAM SAYS SEASON AT EACH STEP!

I like to pat it in so that it stays stuck while dredging. Good pork chops, good boys. Now stay. Stayyyyyyyyyyyyyy. *ahem*

Dredge the pork chops lightly in the flour mixture so that they look like this.

Just as a note: I don’t use egg because its just too much breading. Plus you want some of it to cook off into the sauce to thicken but we’ll get to that later.

Now add them to the pan. Sizzle sizzle. Keep an eye on them and flip them when one side is nicely browned. They don’t need to be fully cooked thru, just browned. They’ll finish cooking in the sauce. While thats going lets get the sauce ready.

Take 1 cup of chicken stock. You could probably use pork stock if there were such a thing.

Add a little under 1/4 cup of red wine. You could also use white wine in a pinch.

I forgot to get a picture but add just under a 1/4 cup of honey. Use whatever flavor you prefer. Orange Blossom is good in this but I had Clover this time.

Now add 2 tablespoons of Dijon Mustard.

By now the pork chops should be done. Remove them to a plate.

Drain off the fat.

There should be some nice chunks stuck to the bottom of the pan. These are glorious bits of deliciousness for your sauce. They are a gift from the heavens. Don’t scrape them out and throw them away or I will murder you. Return the pan to the heat just before you add the sauce.

Before we do that we need to stir up the sauce.

When you’re done you’ll have little mustard globules suspended within. It’s okay, it doesn’t need to be perfectly separated. It’ll blend as it cooks.

Add it to the pan. It might go crazy bubbling right away. But its okay, its supposed to do that.

Stir it up a bit.

and return the pork chops to the sauce.

Now for sides. Because I’m totally lame and I’m trying to use up some stuff in my pantry I’m having boxed mashed potatoes.

…and frozen broccoli. Yes, I know. I’ve got skillz. Actually this Steam Fresh stuff is really good. I’ve had most of the varieties that they come out nicely done and in 5 minutes no less.

Every once in a while flip the pork so it gets evenly cooked and the breading gets well soaked. It’s okay if you flip it 4 or 5 times. It won’t hurt. Plus it’ll prevent over cooking. When its getting close (see below) sprinkle in some fresh thyme because I lika bit of freshness in my sauces, I does.

Keep letting it reduce and thicken. When it looks like this it’s done.

I add some thyme and pepper to the potatoes. Nothin’ like Sandra Lee-ing a boxed product no?

Add a little buttah and all season to the broccoli for some flavor.

Now we plate. Potatoes, broccoli and Pork. Spoon some gravy over the potatoes and pork. Sprinkle the potatoes and broccoli with a bit of Parmesan cheese and you’re done!