Crispy Honey-Mustard Pork Chops | Pika Chakula

Crispy Honey-Mustard Pork Chops

2013-06-18

Use ingredients you have on hand for the easy marinade that makes these panko-crusted pork chops truly delicious. Serve with our simple Sauteed Beet Greens for a complete dinner.

Ingredients:

  • 4 pork chops, 1/2-inch thick (about 1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup honey
  • 1/4 cup stone-ground mustard
  • 2 tablespoons panko (Japanese-style bread crumbs)
  • 2 teaspoons chopped fresh marjoram
  • 1/8 teaspoon onion powder
  • 1/4 cup extra-virgin olive oil

Method:

1. Preheat oven to 450 degrees F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.

2. Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.

3. Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isnt large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.

4. Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney.

 

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