Dijon Honey Pork Chops

A few months ago I made a recipe from Men's Health Magazine - Dijon Maple Pork Chops. It was so good I wanted to make it again yesterday but was out of maple syrup. I decided to switch it up and use honey instead. The marinade had a much more predominant dijon flavor but the sweetness of the honey helped to caramelize and sear the outside of the chop.

Dijon Honey Pork Chops: Serves 2

2 Large Center Cut Boneless Pork Chops (approx 1lb total, 2" Thick)
2TB Dijon Mustard
1TB Honey
Salt & Pepper
2tsp Olive Oil

Liberally Salt & Pepper all sides of the pork then mix the Dijon & Honey together and rub all over the meat. I actually stabbed the pork all over with a fork which allowed the marinade to permeate the meat with flavor. Let this sit in the refrigerator for at least 30 minutes, though 60+ would be best (you could even do this in the morning). Let sit on the counter for 10-15 minutes right before cooking.

Bring a heavy bottom skillet up to medium high heat and add oil to the pan. Add the Pork Chops and let sear for 2 min on each side. Remove the pork to a greased oven safe pan and bake at 425° for 20-30 minutes (The size of your pork chop as well as the length of your sear will determine the cooking time). Cook until the juices run clear and there is no pink left in the center of the meat. Remove from the oven and let sit for at least 5 minutes (you can put a piece of foil over the pan to keep the meat warm) this step is crucial to a juicy chop, if you cut into the meat as soon as it comes out of the oven all of the juices will make a run for it leaving you with a dry cut.

Serve and Enjoy!





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WW: 6 Points Plus / serving