Rye Free Honey Mustard Pork Chops

Total time35 min

Prep time10 min

Cook time20 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

2 cloves garlic, minced
½ cup low-sodium chicken broth
3 tbsp dijon mustard
2 tbsp honey
1 tbsp unsalted butter
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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