Mustard Glazed Pork Chops
For an easy weeknight dinner, try this delicious mustard glazed pork chops recipe. A spicy mustard sauce cuts through the richness of pork for a well-balanced dish.
Cook
40 min
Servings
4
Nutrition Facts
Per serving
705
Calories
53g
Protein
31.5g
Fat
48g
Carbs
Ingredients
- 3 1/2 lb. golden new potatoes, halved (quartered if large)
- 4 small onions, cut into 1/4-inch-thick wedges
- 4 Tbsp. olive oil
- 12 sprigs fresh thyme
- Kosher salt
- Pepper
- 1 tsp. caraway seeds
- 4 small bone-in pork chops (about 2 1/2 lbs total)
- Kosher salt
- Pepper
- 1 Tbsp. olive oil
- 1 cup apple cider
- 1 Tbsp. whole-grain mustard
- 2 sprigs fresh thyme, broken into pieces
- 1/2 cup sauerkraut
- Chopped parsley, for serving
Instructions
Heat oven to 450°F. Prepare vegetables: On large rimmed baking sheet, toss potatoes and onions with oil, thyme and 3/4 teaspoon each salt and pepper. Transfer half to second sheet and toss with caraway seeds. Arrange all potatoes cut sides down and roast both sheets, rotating positions of sheets halfway through, until golden brown and tender, 25 to 30 minutes. Set aside vegetables without caraway seeds (you can use these for the Creamy Corn Chowder); let cool slightly, then refrigerate if not using right away.
While vegetables are roasting, heat large skillet on medium. Season chops with 1/2 teaspoon each salt and pepper, add 1 tablespoon oil to skillet and cook chops until golden brown and just cooked through (140°F on instant-read thermometer), 7 to 9 minutes per side; transfer to plates.
Drain off and discard any fat in skillet and return to high heat. Add cider, mustard and thyme and vigorously simmer until slightly thickened and glistening, 5 to 6 minutes. Remove from heat.
Toss caraway vegetables with sauerkraut and parsley and serve with pork chops and pan sauce.
Originally from community
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