Mustard Crusted Pork Cooked Until Tender

Mustard Crusted Pork Cooked Until Tender keeps the shopping list focused on Pork Chops boneless or bone-in, Dijon mustard, and Gros Grain Dijon mustard. It serves 4 people.

Count on 5 minutes of prep, 15 minutes of cooking, about 30 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 Pork Chops boneless or bone-in
• ¼ cup Dijon mustard
• 1 Tablespoon Gros Grain Dijon mustard
• 2 teaspoons White balsamic vinegar
• 1 teaspoon Honey
• 1/8 teaspoon Kosher salt
• 6-8 sprigs Fresh thyme picked

How the cooking goes

1. Warm the 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.
2. In a small bowl, whisk or stir together mustards, vinegar, honey and salt.
3. Season both sides of pork chops with salt, pepper and thyme, pressing the thyme in lightly so it sticks.
4. Heat a cast iron skillet or another oven-safe skillet over a lively flame until just smoking. Add pork to pan and sear on both sides until a deep gold. Spoon the mustard mixture on top of each chop, spreading gently to cover.
5. 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. You use a cake tester inserted into the fattest point, held there for 10 second and then touch it to below the bottom lip. When the metal is hot, the pork is done.
6. Remove from pan and allow to rest 10 minutes to allow the proteins to relax and absorb the juices.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Pork, open Pork Chops with Cream of Mushroom Soup Simmered for the Bowl and Pork Chops and Applesauce for a Weeknight Plate.