This Mustard Crusted Pork is an easy, delicious weeknight dinner! The honey mustard topping only has 4 ingredients and is stirred together in a bowl then spooned on top. It caramelizes a bit and locks in the pork chops moisture!
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The secret to tender, moist pork chops is similar to my method for Foolproof Rosemary Chicken. A quick sear to lock in the juices followed by a 6-10 minute bake in a hot oven makes perfect, juicy pork chops!
I always make extra to slice on top of salads for lunch the next day!
If you’d like to head in a breaded direction instead with your pork chops, my Baked Mushroom Pork Chops are absolutely a crowd pleaser (though perhaps slightly less healthy than the Mustard Crusted Pork recipe here). THOSE bad boys are are seasoned, breaded, and seared before being baked to perfection under a succulent wine and mushroom thyme sauce. Yes, I am definitely a thyme aficionado.
Sides to Complete Your Mustard Crusted Pork Dinner
Because I truly care, and want you to have a full-fledged (easy) dining experience, I’m going to pull in an absolute classic here and set you up with my Roasted Rosemary Potatoes. Roasted rosemary potatoes: so quick to pull together and so delicious they should be illegal! Those potatoes are one of my favorite sides to make. I know that rosemary is a weed but I happen to think it’s divine. You could also go in the direction of simple roasted butternut squash like I did in the photos!
If you’re feeling particularly fancy this afternoon or evening with your mustard crusted pork, you could even add a vegetable {le gasp!}. I’m going to set you up with a hardcore favorite to finish out the meal! I guarantee you can’t go wrong with my Brussel Sprouts and Leeks in Lime-Ginger Butter. How often do hear, “ohmygawd this is so good” about Brussels sprouts? Never? Well, today is your lucky day, because I have you covered! Enjoy!
Mustard Crusted Pork
Ingredients
- 4 ea Pork Chops boneless or bone-in
- ¼ c Dijon mustard
- 1 T Gros Grain Dijon mustard
- 2 t White balsamic vinegar
- 1 t Honey
- 1/8 t Kosher salt
- 6-8 sprigs Fresh thyme picked
Instructions
- Preheat oven to 400°F. Depending on what else you are baking, you can use any temperature between 350-425°F. Just watch and adjust the bake-time.
- In a small bowl, whisk or stir together mustards, vinegar, honey and salt.
- Season both sides of pork chops with salt, pepper and thyme, pressing the thyme in lightly so it sticks.
- Heat a cast iron skillet or another oven-safe skillet over medium-high heat until just smoking. Add pork to pan and sear on both sides until a golden brown. Spoon the mustard mixture on top of each chop, spreading gently to cover.
- Place pan directly in the oven to continue cooking. Mine were fat, so they took about 9 minutes, but they can take between 6-10 minutes or until an instant read thermometer says 145°F. I use a cake tester inserted into the fattest point, held there for 10 second and then touch it to below my bottom lip. When the metal is hot, the pork is done.
- Remove from pan and allow to rest 10 minutes to allow the proteins to relax and absorb the juices.
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