Renny's Recipes: Honey Mustard Pork Chops

This post contains affiliate links. I will be compensated if you purchase any items through my links. Thank you for your support!

Did anyone else ever watch the cartoon Doug? Remember how he had a pet dog named Pork Chop? That's an interesting dog name. I also recall that Pork Chop was a very interesting dog. Well, this post is not about Pork Chop the dog from Doug, but it is about some delicious pork chops I made this week. Let me tell you a few things about pork chops, because I think they can be tricky for people.

As Lorelai Gilmore once said in Gilmore Girls, "normally I think eating pork chops is like chewing on a pottery barn catalog." She isn't wrong, Pork chops can be kind of famous for being a little dry. So, here are a few tips for you to have juicy, flavorful pork chops!

1. Get a good cut of meat. Try to avoid getting meat on the bone because that's usually drier. If you can get a rib cut or a center cut with some fat on it and no bone you'll be off to a great start. That way you can get a thicker chop. Thicker cut of meat= juicier chop.
2. Brine your chops before cooking. You'll notice the sauce in this recipe includes apple cider vinegar. Brining them makes them more flavorful. Always brine my friends.
3. When you are cooking your chops you should first sear them at a high heat. Then once the outsides are seared (about 3 minutes each side) lower the temp and cook them over medium heat until done. The seared outside will help lock the flavor and juices in, which results in a better chop.

Now lets talk about this honey mustard marinade. I really like honey mustard. I like the easiness of making my own. I like the extra kick from the vinegar and the spicy mustard I used in this recipe. These pork chops were really delectable. PH sang their praises at dinner (and not just because it was the first time I had made dinner in forever.) They also kept pretty well because I took the leftovers to work for lunch the next day and it was still juicy and flavorful once reheated.
Tip: if you want a little extra sauce on the top after cooking, save your excess marinade and boil it for about 5 minutes to kill bacteria. I didn't add extra sauce because sauce itself is kind of grossing me out right now. Having the chops soak in it just enough for that flavor was good enough for me. If random food things are not currently making you sick to your stomach for no reason other than the fact that someone who is currently 3 inches long seems to have great power over your digestive system, then pour on the sauce!

Honey Mustard Pork Chops