YaYa’s Mustard Glazed Pork Chops
Ingredients
- 4 6 oz bone-in center cut pork chops
- 1/4 tsp salt
- 1/8 tsp black pepper
- Cooking spray
- 1-1/2 cups dry white wine
- 1/3 cup honey
- 1/4 cup Dijon mustard
Instructions
- Sprinkle the pork chops with salt and black pepper on both sides.
- Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray.
- Add the pork chops to the skillet and cook for 2 minutes on each side or until browned. Remove the pork chops from the pan and set aside.
- Add the white wine, honey, and Dijon mustard to the same pan. Bring the mixture to a boil and cook for 3 minutes, stirring occasionally.
- Return the pork chops to the pan, reduce the heat, and simmer for 10 minutes or until the pork is fully cooked, turning the pork chops after 5 minutes to ensure even cooking.
Yaya’s Tips for Success
These Mustard Glazed Pork Chops are juicy, flavorful, and coated in a rich, tangy glaze made from Dijon mustard, honey, and white wine. Cooking them in a skillet keeps them tender, while the glaze adds a perfect balance of sweetness and acidity.
To make sure your pork chops turn out perfect every time, follow these tips:
- Use bone-in pork chops – They stay juicier than boneless cuts.
- Pat the pork dry before seasoning – This helps them brown nicely in the pan.
- Sear the chops well – A golden-brown crust locks in the juices.
- Reduce the sauce properly – Let it thicken slightly before adding the pork back in.
- Don’t overcook – Pork is best at 145°F internal temperature, so use a meat thermometer if needed.
Yaya’s Customization Ideas
Want to switch things up? Here are some fun variations:
- Use a different mustard – Try spicy brown mustard for extra heat or whole-grain mustard for texture.
- Add garlic – A minced clove sautéed in the sauce deepens the flavor.
- Make it creamy – Stir in a splash of heavy cream at the end for a rich, velvety sauce.
- Swap the wine – Use apple cider or chicken broth for a non-alcoholic version.
- Serve with sides – These chops pair perfectly with mashed potatoes, roasted Brussels sprouts, or a fresh green salad.
Yaya’s Original Recipe Card
