This balsamic, honey, whole grain mustard pork chops recipe is delicious for a week night meal but flavorful enough to impress at your next dinner party. The honey is just enough sweetness to balance out the heat of the hot sauce. The soy sauce and balsamic vinegar bring a flavor of umami to make your mouth happy it is savoring the good taste of pork chops.
1/4 cup Balsamic Vinegar
1/4 cup Honey
2 Tablespoons Whole Grain Mustard
1 Tablespoon Hot Sauce
1 Tablespoon Soy Sauce
2 Cloves Garlic, minced
1 Tablespoon Olive Oil
New York Pork Chop
New pork cut names are being adopted to match the names to cuts of beef for easier identification and preparation, so look for these new labels next time you are shopping for pork. I am using New York pork chops (formally known as top loin chops) but you can also use Porterhouse pork chops (formally bone-in center loin chops) or Ribeye pork chop (formally bone-in rib chops). Choose the cut that your family loves! Lean pork cuts have less fat, cholesterol and fewer calories than many other types of meat.
The New York pork chop that I am featuring in this recipe is part of the slim 7. The slim 7 are the seven cuts of pork that meet USDA’s guidelines for lean.
The Slim 7:
- Pork tenderloin
- New York pork chop (formally top loin chop*)
- Ground pork 96% lean
- New York pork roast (formally top loin roast*)
- Porterhouse pork chop (formally bone-in center loin chop*)
- Ribeye pork chop (formally bone-in rib chop*)
- Bone-in sirloin roast
Keep your eyes open for great prices at your local grocery retailer featuring one of the lean cuts and all pork. Pork is already a great value at the meat case but often at least one of the cuts are on special as well. Do what I do and double up on your pork purchases when they are on special. Prepare one tonight and put one in your freezer. (Many times my dinner inspiration comes from what I have stored away in the freezer.)
This recipe is great to have on hand for such a night.
Mince the two cloves of garlic finely. I use a cutting board and knife if it is just a few cloves of garlic but if it is more than 2 I pull out my microplane grater to make quick work of the project.
Make the Marinade
In a gallon zip top bag, combine the balsamic vinegar, honey, whole grain mustard, hot sauce, soy sauce and the two minced cloves of garlic.
Add the Pork
Add the New York pork chops and massage the marinade into the chops. Make sure there is minimal air in the bag so that the chops can have maximum contact with the marinade.
Refrigerate for 30 minutes or you could make this ahead and marinade in the refrigerator over night. The longer they marinate, the more flavorful the chops will be.
Time To Cook!
In a large, heavy bottom pan, over medium to medium high heat add the oil. I use olive oil.
While the oil is coming to temperature, remove the chops from the marinade and allow any excess to drip off. Save the marinade! Do not throw it out. It is going to become the sauce in just a few minutes.
Place each chop in the pan and allow it to sear.
Do not move the chop until you are sure that there is nice color on the underside. Once you move the chop you have broken the seal and it is harder to get beautiful color on the chops. Remember what I say! Color equals flavor!
After your chops have a proper sear (about 3-5 minutes) flip them over in the pan and add the remaining marinade to the pan.
The pork chops will continue to cook an additional 3-5 minutes and the sauce will boil and thicken.
The National Pork Board recommends that for tender, juicy and delicious pork loin roasts, chops and tenderloins to cook them like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.
If you are serving your Balsamic, Honey, Whole Grain Mustard Pork Chops family style arrange on your favorite platter and spoon the sauce over them. If you are feeling extra fancy garnish with a bit of fresh chopped flat leaf parsley. I find that a fresh herb added at the end of a dish always brightens up the dish and adds a layer of freshness.
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