Random Single Gal Recipe: Mustard, Soy & Honey-Glazed Pork Chops
Last night, I went to my local crappy grocery store in search of something to cook for dinner. Bypassing the chicken (it looked gross) and beef, I stood in front of the pork section and stared. I like to cook pork, but I usually do a full pork loin and eat it over the course of a few days — but pork loin takes time to marinate if you want it to be really tasty and I needed to eat something now. So I grabbed a pack of three pork chops and thought, Game on, piggy.
The rest of this recipe was made up on the fly based on what I had in my kitchen. At one point, I was frightened that it was going to taste like ass, but luckily it came out pretty goddamn tasty if I do say so myself!
MUSTARD, SOY & HONEY-GLAZED PORK CHOPS
Makes three pork chops (cause that’s what I made) which you can eat yourself or serve to friends if you have them.
- 3 3/4-inch chops (no bone)
- 3 tbsp. dijon mustard
- 2 tsp. soy sauce
- 1 tsp. honey
- 1 tsp. balsamic vinegar
- 3 cloves of garlic, chopped
- 1 tbsp. unsalted butter
- 3 tbsp. olive oil
- 1/4 chicken stock
1. In a bowl or gallon-sized ziplock bag (Pro Tip: big ziplock bags are awesome for marinating meat in), combine the garlic, 2 tbsp. mustard, soy sauce, honey, vinegar, and 2 1/2 tbsp. olive oil. Season with a little bit of salt (not much as the soy sauce is salty) and a good amount of pepper (you know, depending on how much you like pepper). Mix up well and then add the chops, turning them in the marinade till they’re good and coated. Let marinate for at least 30 minutes.
2. In a large skillet, heat the remaining olive oil over medium-high heat. Add the chops to the pan and cook them for about eight minutes in total, turning once, so they are nice and brown on both sides.* (You may need to turn the heat down a bit because you don’t want the pan to burn.) Remove from pan and cover with foil.
3. Melt the butter in the same pan, using a whisk to pick up the yummy brown meats bits off the bottom of the pan. Whisk in the remaining mustard and the chicken stock and let it cook down a bit. Season with a bit of salt and pepper.
4. Plate the pork chops and top with spoonfuls of sauce.
5. Pour glass of red wine (always!), eat, shoo whining dog away, eat some more, burp, rub belly, and offer a silent thank you to Amelia for coming up with this brilliant and easy dinner.
***I find that how people like their pork cooked tends to vary. I am a pink pork girl but even I get a little scared of undercooking. So, you know, cook the meat to how you like it.