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Quick Pork Chops with Sage and Mustard

Quick Pork Chops with Sage and Mustard

For those of you who eat pork here is a quick recipe for getting dinner on the table fast.

Hubby like pork chops, but only if they are boneless, thick cut and nice and moist. The ones already cut never meet his standard. So we purchase a porkloin and cut it ourselves. We freeze the cuts like this so they defrost very quickly in the sink just covered with water. 

 

Recipe:

 

4 Pork Chops (the higher quality the better)
1 heaping TBSP of Honey
2 TBSP of Dijon Mustard (I used the one with the seeds for this recipe).
1 TBSP Rubbed Sage
2 cloves of Pressed Garlic
4 TBSP Balsamic Vinegar (I would have preferred Apple Cider vinegar but I was out)
Sea Salt and Pepper to taste
2 TBSP of Lard (or oil of your choice)

Salt and pepper the chops

Salt and pepper the chops

Mix the honey, mustard, garlic and sage in a bowl.

Mix the honey, mustard, garlic and sage in a bowl.

 

 

Add the Balsamic vinegar and mix well

Add the Balsamic vinegar and mix well

Spread half the mixture on the chops

Spread half the mixture on the chops

Place the chops coated side down in a frying pan with the oil pretty hot but not smoking.

Place the chops coated side down in a frying pan with the oil pretty hot but not smoking.

After you have seared them for about a minute, turn them over and coat with the rest of the marinade.

After you have seared them for about a minute, turn them over and coat with the rest of the marinade.

Turn the heat down to medium and cook with a lid to keep them moist. Pork loin is very lean meat and will dry out quite easily.

Turn the heat down to medium and cook with a lid to keep them moist. Pork loin is very lean meat and will dry out quite easily.

Cook until the internal temp at the thickest point reaches a minimum of 145 degrees F. Try not to overcook!

Cook until the internal temp at the thickest point reaches a minimum of 145 degrees F.
Try not to overcook!

I served the chops with Cauliflower/Broccoli "Rice": Recipe here.

Cauliflower/Broccoli "Rice"

Cauliflower/Broccoli "Rice"

What to do with Sardines in Hot Sauce?

What to do with Sardines in Hot Sauce?