Ingredients:

  • 4 Thick-cut Boneless Pork Chops (approx. 6 oz / 170g each)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Smoked Paprika
  • 1 Tbsp Olive Oil (or neutral oil like rapeseed/canola)
  • 2 Tbsp Unsalted Butter
  • 2 cloves Garlic, finely minced
  • 1/4 cup Dijon Mustard
  • 1/4 cup Honey (runny type)
  • 1 Tbsp Apple Cider Vinegar (ACV)
  • 1/4 cup Low-Sodium Chicken Stock or Water
  • 1 tsp Whole Grain Mustard (Optional)
  • Pinch of Red Pepper Flakes (Optional)

Instructions:

  1. Prep the Chops and Seasoning: Pat the pork chops thoroughly dry using paper towels. Mix the salt, pepper, and smoked paprika. Rub the mixture evenly over both sides and the edges of the pork chops.
  2. Searing the Pork Chops: Place a heavy-bottomed skillet over medium-high heat. Add the oil and let it shimmer (about 1-2 minutes). Carefully place the seasoned pork chops into the hot skillet.
  3. Develop Crust: Sear for 3–4 minutes undisturbed on the first side until a deep golden-brown crust forms. Flip and sear for another 3–4 minutes.
  4. Remove & Rest: Remove the chops from the pan and place them on a plate or cutting board. They will not be fully cooked yet. Loosely tent them with foil to keep warm and allow them to rest while you make the sauce.
  5. Sauté Aromatics and Deglaze: Reduce the heat to medium-low. Add the butter to the residual oil in the pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock or water and use a wooden spoon to scrape up all the browned bits (the fond) stuck to the bottom of the pan.
  6. Whisk and Reduce the Glaze: Whisk in the Dijon mustard, honey, apple cider vinegar, and whole grain mustard (if using). Increase the heat to medium. Bring the sauce to a simmer and cook for 3–5 minutes until the sauce has reduced and thickened to a syrupy glaze consistency.
  7. Glazing and Finishing the Cook: Reduce the heat to low. Place the seared pork chops back into the pan, nestled into the glaze. Spoon the glaze generously over the chops. Allow them to simmer gently in the sauce for 2–4 minutes, flipping occasionally, until the internal temperature reaches a safe and juicy 145°F (63°C) when measured with a thermometer in the thickest part.
  8. Final Rest: Remove the chops immediately and let them rest for 5 minutes before slicing or serving. Spoon any remaining sauce over the top.