Honey Mustard Pork; Menu of the Week

Honey Mustard Pork Chops

Honey Mustard Pork Chops

2 – 4 boneless pork chops, 12oz (350gr) total weight
1/2 onion 
1 tbs olive oil
1/2 cup chicken broth
1/2 cup white wine
1 tbs whole grain mustard
1 tbs honey
1 tbs sherry vinegar or cider, red wine

Chop onion. Heat oil in nonstick skillet. Add onions and sauté until tender. Move onions to the side and add pork chops. Brown on both sides, about 10 minutes total. Add remaining ingredients, cover, reduce heat and simmer 15 – 20 minutes. Increase heat to medium-high. Uncover, remove pork and keep warm. Stir sauce well and boil until it reduces by half, about 5 minutes. Pour over pork and serve.

In addition to the above, for the week of October 24 we have Shrimp and Prosciutto in Garlic Butter over Pasta, Beef Braised in Guinness, Fried Green Tomatoes alla Romana, Forest Mushroom Frittatas, Chicken Paprikas….

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Bon Weekend!

10 thoughts on “Honey Mustard Pork; Menu of the Week”

  1. This looks like a delicious dish! Pork is a very versatile ingredient. It can go well with any ingredient and still taste excellent. The dish here would overpower your taste buds with the mustard. Very intriguing!

  2. This turned out well, I did omit the onion (boys do not like them) for 1 tbsp of onion flakes, and some thyme. Worked very nicely with our green beans, and mashed cauliflower!

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