Pork Chops in a Honey-Mustard Sauce Recipe
Pork chops are a great economical cut and cook up quickly, making them ideal for busy weeknight meals. But turning out tender chops can be tricky. Browning them first, then finishing them in this tangy, slightly sweet sauce results in perfectly cooked chops. —Susan Bentley, Burlington, New Jersey
- 3/4 teaspoon garlic powder, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless pork loin chops (6 ounces each)
- 1 tablespoon olive oil
- 1/2 cup white wine or chicken broth
- 1/4 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup heavy whipping cream
- 1. Combine 1/2 teaspoon garlic powder, salt and pepper; sprinkle over pork chops. In a large skillet, brown pork chops in oil. Remove and keep warm.
- 2. Remove skillet from heat and add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Reduce heat to medium. Whisk in the broth, mustard, honey and remaining garlic powder; cook and stir for 1 minute. Whisk in cream; cook and stir for 4-6 minutes or until thickened.
- 3. Return pork chops and juices to the skillet. Cover and cook for 3-5 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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