Eosinophilic Esophagitis Friendly Honey Mustard Pork Chops
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the sauce
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 3 tbsp dijon mustard
- 2 tbsp honey
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides evenly with the salt and pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until the chops reach an internal temperature of 145°F (63°C) at the thickest part not touching the bone. Transfer to a plate and tent loosely with foil.
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