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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!
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 the next day. It’s always a pleasure to repurpose leftovers for a brand new dish, like I do with my roast beef melt!
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.
What to serve with this mustard crusted pork?
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. Layer those flavors with roasted spiced butternut squash, quick cooking polenta, honey roasted carrots in the air fryer, or baked acorn squash halves.
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! Since I make this dish almost weekly, sometimes I like to mix it up with this air fryer pork tenderloin for a different cut of pork with similar flavors!
Mustard Crusted Pork
- 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.