Skillet Seared Honey Mustard and Balsamic Pork Chops

 

Golden Blossom Honey recently sent me a sample of their 100% American honey, and I was so anxious to try it out! It was delicious right out of the bottle, so I knew it would be a winner in a recipe. I usually only have honey in tea or sweet treats, but their website is full of delicious savory recipes that use their brand. I opted to try this pork chop recipe for dinner, and I'm so glad I did!

This was incredibly simple to make so I didn't have to spend the whole night over the stove top. I spruced up the original recipe a little by adding some red pepper flakes and garlic powder, and the end result was a perfectly moist, sweet and tangy pork chop. Enjoy!

 

Printable Recipe


Ingredients

Serves 4

  • 6 tbsp. honey
  • 5 tbsp. balsamic vinegar
  • 3 tsp. dry mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 4 (1-inch thick) boneless pork chops
  • 1 tbsp. olive oil

Preheat oven to 450 degrees F.

Combine honey, vinegar, mustard, salt, pepper, red pepper flakes and garlic powder in a small bowl. Place marinade and pork chops in a large ziplock bag. Allow to marinate in the refrigerator for at least 1 hour. Remove from refrigerator and remove chops from bag. Allow to sit at room temperature for 15 minutes.

Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.

Comments

In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.