Honey Mustard Pork

My last order of pork chops from a local pork producer were beautiful.  They were thick cut and fatty, which makes them easy to bake without getting overdone.  The best thing about pork is that it can be accompanied by a variety of sauces and still taste great.  One such sauce is honey mustard.  Especially honey mustard that is roasted on to create more of a crust, so to speak, on the outside of the pork chop.  Give this recipe a try soon.  You won't be disappointed.  I promise.

Honey Mustard Pork Chops

4 center cut pork chops, 2" thick

1/4 c. honey

2 tbsp. Dijon mustard

2 tbsp. olive oil

salt and pepper to taste

Heat oven to 400 degrees.  When I cook pork, unless it is ground, I always have it at room temperature, especially a thick cut chop.  This allows it to cook more evenly so you don't have edges that are done and centers that are not.

In a bowl, combine honey, mustard and olive oil.  Pat pork chops dry using a paper towel and then generously coat each side of the chop with honey mustard.

Place a cooling rack inside of a sheet pan and then put the pork chops, spaced evenly, on the cooling rack.

Place in the oven and cook for 15 minutes.  Turn the pork and cook an additional 10-15 minutes until done.  You can check with a thermometer if you are not sure.  The temperature should read 145 degrees.  I usually pull the pork out when the temperature is at 135-140, allow it rest for about 5-10 minutes, then check the temperature again.  Allowing it to rest will finish the cooking and seal in the juices.