How do you feel about pork chops? Are you a big fan or do they make you think of a dry as sand, flavorless chunk like I used to until this guy right here?
I grew up in a house that ate LOTS of chicken, tuna, ground beef, pizza, and VERY occasionally some red meat in some sort of steak form. We had pork maybe a handful of times that I can remember from my entire childhood and adolscense. This is why I have a generally negative association with pork chops, because anytime I had them was at my friend’s house and they were ALWAYS my least favorite.
Enter these Mustard Marinated Pork Chops. Holy cow (or should I say pig) You must try these if you are in either pork chop camp. I don’t normally schedule out meals for the week but they have now become my first “weekly rotated” sources of protein. I don’t know if I can go an entire week without more of them!!!
Super quick and super easy, go get some local pork to make them TONIGHT!
-The Freckled Foodie
Mustard Marinated Pork Chops
- 4 boneless pork chops (size can vary, if they are REALLY big add more of each below)
- 2-3 tbsp olive oil or ghee
- 2-3 tbsp apple cider vinegar
- 2-3 tbsp spicy brown mustard or dijon
- 2-3 tbsp coconut aminos (if not paleo/Whole30 sub soy sauce or tamari)
- 1 tbsp Frank’s Red Hot (optional)
- 1/2-1 tbsp minced garlic
- salt and pepper
- Put pork chops into a 1 gallon ziploc bag and add all ingredients except salt and pepper
- Mix well until the chops are all coated and place in refrigerator for at least 1 hour, up to 24 hours (mine was about 3 hours)
- When you are ready to cook them heat a tablespoon or two of ghee (clarified butter, coconut oil) in a large pan and heat over medium-high heat until shimmering
- Generously salt and pepper both sides of the chops and place them in the pan
- Cover with a lid and set timer for 5 minutes
- Once timer goes off, carefully flip them to sear the other side (be careful of hot oil!) for 5 minutes, covered
- Once the timer goes off, remove the chops to a plate and tent tin foil over the top for 5 minutes or so to let the meat rest and stop the juices from flowing
- *** This last step is important because if you just cut into them all the tasty juices will run out and your chops with be dry, and like we discussed before, no one likes a dry chop!
- I like to plate the chops and then pour some of the juices back over the top for extra juiciness and flavor