Pork chops never had it so good ~ and it’s because of the relatively dulcet-zingy flavor of the honey-mustard marinade!
I was afraid the recipe was not making enough marinade, but it was plenty. The sauce was really delicious and the pork chops turned out tender and succulent. The only problem is that I didn’t take a “pretty picture” of them, as you can see. We could hardly wait to sink our teeth into them…
|Not much better...|
Honey-Mustard Pork Chops
¼ cup Dijon mustard
4 teaspoons honey
1 teaspoon cider or white wine vinegar
¼ teaspoon black pepper (I used ½ teaspoon seasoned pepper)
4 (5-ounce) loin pork chops
Stir together all ingredients except pork in a small bowl.
Transfer marinade to a large zip-close plastic bag and add pork.
Squeeze out air and seal bag; turn to coat meat.
Refrigerate, turning bag occasionally, at least 4 hours or up to overnight.
When ready to cook, preheat oven to 350 degrees.
Coat baking sheet with cooking spray.
Remove chops from bag and discard marinade.
Place chops on baking sheet and bake at 350 degrees for about 20 minutes, or until pork is cooked to your desired doneness.
It’s hard to beat the tangy-sweet flavor of honey-mustard, especially with pork!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!