Honey Mustard Pork Chops
Ingredients
- 2 butterflied pork chops, cut down the hinge and separated to make 4 chops
- 1/2 tsp. salt
- 1 Tbs. butter
- 1 Tbs. vegetable oil
- 1 to 2 C. chicken broth (canned is fine)
- 1 Tbs. European-style mustard
- 1 Tbs. honey
- 1 tsp. (freshly ground) black pepper
Directions
Sprinkle pork with salt. Heat butter and vegetable oil in a wide skillet over medium-high heat. When the fat is hot, add the pork and turn heat to high. Cook about 3 minutes on each side and remove to plate. Add chicken broth to skillet and boil vigorously to reduce to 1/2 C. (this will take longer with 2 C. broth, but the resulting sauce will be very flavorful). Add mustard, honey and pepper to pan. Stir to blend and bring to a boil. Return pork to pan along with any pan juices that have accumulated, lower heat to medium and cook 2 minutes or until pork is cooked through.
Makes 4 servings.
