Honey Mustard Pork Chops
For extra flavor, stir 1 to 2 teaspoons curry powder into the heated honey mustard and margarine.
Serves 4
Preparation time: 5 minutes
Cooking time: 12–15 minutes
1 teaspoon garlic salt
¼ teaspoon black pepper, or to taste
4 pork loin chops, boneless, 1″ thick (about 1¼ pounds)
4 tablespoons margarine
1 tablespoon Dijon honey mustard
1 teaspoon granulated sugar
2 teaspoons red wine vinegar
¼ teaspoon dried thyme
1 tablespoon olive oil
1 garlic clove, finely chopped
¼ cup Burgundy
3 tablespoons apple juice
Rub the garlic salt and pepper over the pork chops. Melt the margarine and honey mustard in a saucepan over low heat. Stir in the sugar, red wine vinegar, and dried thyme.
Heat the olive oil in a skillet on medium-high heat. Add the garlic and the pork chops. Use a pastry brush to brush half of the melted butter mixture over the pork chops. Cook for 5 minutes, or until the underside is browned.
Turn the pork chops over and brush with the remaining half of the mustard mixture. Cook for 5 more minutes. (Adjust the temperature to medium as needed if the chops are cooking too quickly.)
Add the Burgundy and apple juice to the pan and bring to a boil
Cook for about 2 more minutes, until the juices in the pork run clear. Serve immediately.
