Mustard Marinated Pork Chops

So good we had them two nights in a row!

 

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

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy

Ingredients:

  • 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

Directions:

  1.  

  2. Put pork chops into a 1 gallon ziploc bag and add all ingredients except salt and pepper.

  3. 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)

  4. 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

  5. Generously salt and pepper both sides of the chops and place them in the pan

  6. Cover with a lid and set timer for 5 minutes

  7.  

  8. Once timer goes off, carefully flip them to sear the other side (be careful of hot oil!) for 5 minutes, covered

  9. 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

  10. *** 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!

  11. I like to plate the chops and then pour some of the juices back over the top for extra juiciness and flavor :)

  12. ENJOY!

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Comments: 10

  1. Janelle March 24, 2013 at 7:21 pm Reply

    I saw that you had posted this recipe on the Whole30 forum and I knew I had to try. This was my first time ever eating pork chops and, man, were these good! I simmered the leftover marinade to make a sauce to pour over the pork chops. Just divine! Thanks for the recipe!

    • thefreckledfoodie March 24, 2013 at 7:23 pm Reply

      I’m so glad you liked it! I will have to try reducing it next time to get the sauce! That sounds yummy :)

  2. Lea McCastle April 4, 2013 at 10:33 pm Reply

    Just made these…yum! Also poured the marinade over top after reducing it. Divine!

  3. [...] i tried a new marinade for pork chops. the woman said she always hated pork, but this recipe made her love it so much, that now she has it weekly, and would have it twice a week if she could. that sounded very promising. it ended up being ok. i probably wouldn’t make it again. i don’t really like mustard to begin with, and that is one of the main ingredients. it was a little sour/acidic i guess. we also had asparagus. i only like the bottoms and tori only likes the tops, so we traded and it worked out perfectly. i made brown rice for tori and brian. i had another piece of my leftover “cornbread,” instead. here is the marinade recipe. [...]

  4. Mustard pork chops | kouky_k July 21, 2013 at 1:30 am Reply

    [...] gluten is this mustard pork, oh my god was this good so moist and delicious. I saw this recipe on The Freckled Foodie only amending it slightly for the sauce [...]

  5. […] Mustard Marinated Pork Chops are a great alternative to traditional pork chops. […]

  6. […] Mustard Marinated Pork Chops (Hubs […]

  7. Shanna February 11, 2014 at 10:41 am Reply

    Should I cover them for the second 5 minutes as well?

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