Pan-Seared Pork Chops with Honey Mustard Glaze

Ingredients

• id: pork_chops metric: 4 pieces (2.5cm thick) imperial: 4 pieces (1-inch thick) name: bone-in pork chops, about 225g each

• id: olive_oil metric: 30ml imperial: 2 tbsp name: extra virgin olive oil

• id: salt metric: 10ml imperial: 2 tsp name: kosher salt

• id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper

• id: garlic_powder metric: 5ml imperial: 1 tsp name: garlic powder

• id: paprika metric: 5ml imperial: 1 tsp name: sweet paprika

• id: honey metric: 60ml imperial: 1/4 cup name: pure honey

• id: dijon_mustard metric: 45ml imperial: 3 tbsp name: Dijon mustard

• id: whole_grain_mustard metric: 15ml imperial: 1 tbsp name: whole grain mustard

• id: apple_cider_vinegar metric: 15ml imperial: 1 tbsp name: apple cider vinegar

• id: butter metric: 30g imperial: 2 tbsp name: unsalted butter

• id: fresh_thyme metric: 10ml imperial: 2 tsp name: fresh thyme leaves

Instructions

1. Remove {pork_chops} from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.

2. In a small bowl, whisk together {honey}, {dijon_mustard}, {whole_grain_mustard}, and {apple_cider_vinegar} until smooth. Set glaze aside.

3. Season {pork_chops} generously on both sides with {salt}, {black_pepper}, {garlic_powder}, and {paprika}. Press seasonings into the meat.

4. Heat {olive_oil} in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

5. Carefully add {pork_chops} to the hot skillet, leaving space between each chop. Sear for 4-5 minutes without moving them, until a golden-brown crust forms.

6. Flip {pork_chops} and continue cooking for 3-4 minutes more. The internal temperature should reach 63°C (145°F) when measured with an instant-read thermometer.

7. Reduce heat to medium-low and brush the honey mustard glaze generously over the top of each {pork_chops}. Add {butter} and {fresh_thyme} to the pan.

8. Continue cooking for 2-3 minutes, spooning the pan juices and melted butter over the chops until the glaze is caramelized and sticky.

9. Remove from heat and let {pork_chops} rest for 5 minutes before serving to allow juices to redistribute.

Tips

Perfect Searing: Don't move the pork chops once they hit the pan. A proper sear requires high heat and patience - you'll hear the sizzle and see the beautiful crust form.

Temperature Control: Use an instant-read thermometer to ensure perfect doneness. Pork is safe at 63°C (145°F) and will be juicy and slightly pink in the center.

Glaze Timing: Apply the honey mustard glaze only in the final minutes to prevent burning. The sugars in honey can quickly go from caramelized to bitter.

Resting is Key: Always let pork chops rest after cooking. This allows the juices to redistribute throughout the meat for maximum tenderness.

Storage: Leftover pork chops keep in the refrigerator for 3 days. Reheat gently in a 160°C (325°F) oven to prevent drying out.

Wine Pairing: This dish pairs beautifully with a crisp white wine like Riesling or a light red like Pinot Noir that complements the sweet-tangy glaze.