We all love a good pork chop in my household. A pork chop can easily be bland or overcooked though, so try these honey mustard glazed pork chops with roasted vegetables! Never eat a dry, overcooked pork chop again!
I always have to giggle thinking about this, but I used to not know how to cook a pork chop. My oldest son assumed he didn't like pork chops at all! He now LOVES them.
It took his dad cooking them correctly to finally realize pork chops don't taste like rubber. Ha! Sometimes we have to admit our shortcomings, and kiss the ring of somebody who does it better.
Yea, my husband and I actually kiss each other's wedding rings when we admit defeat. I kissed his ring over pork chops.
Make Honey Mustard Glazed Pork Chops with Roasted Vegetables
Lucky for me, I learned and equipped myself with delicious pork chop recipes like this one. These pork chops are perfectly cooked and seasoned. The vegetables served on the side compliment the pork chop perfectly.
We all know people love pork chops and applesauce, too. I always serve it as dessert with pork chops. Try this applesauce recipe.
And if any of you remember the Brady Bunch episode where Peter Brady impersonates Humphrey Bogart once he finds out what's for dinner, then you know the grand phrase of pork chops and applesauce. :-). My dad always found in necessary to say this on repeat when we had pork chops as kids. Even when we didn't have any applesauce.
Using either a skillet or roasting pan, melt the butter over medium heat and sear the pork chop on all sides. I prefer to use a cast iron skillet for this step.
I'm not actually sure if it makes a difference by using a skillet or roasting pan, but my Grandma Betty always used a cast iron skillet, so I feel it's necessary when I do it.
Preheat the oven to 375°F.
Mix the mustard, honey, coconut aminos, salt, pepper, and garlic in a bowl until it's well combined.
Brush the mustard mixture over the pork chops and place into an oven safe dish (large enough to also hold the vegetables later) or use the pan you used to sear the meat, if oven safe.
Add carrots an potatoes around pork chops and drizzle with sauce, keeping some for the brussels sprouts later. The brussels sprouts cook up much quicker than the potatoes and carrots.
You want to make sure you don't end up with mushy brussels sprouts, so don't add them in this step!
Cover with foil or a fitted lid and bake or 20 minutes. If you have a fitted lid, this is the best option for cooking this dish best while preserving its moisture.
Add the brussels sprouts and cover with remaining sauce. Be sure to toss the vegetables again to coat them evenly in sauce.
Cover with foil or lid and bake for an additional 35 minutes.
Check meat with a meat thermometer to ensure center is at least 165°F.
Serve with a side of crusty bread or a salad.
Honey Mustard Glazed Pork Chops
- 4 pork chops
- 2 tbsp butter
- 1/2 cup yellow mustard
- 1/3 cup honey
- 1 tsp salt
- 1 tsp garlic powder (or 1 tbsp minced fresh garlic)
- 1/2 tsp ground black pepper
- 2 lbs potatoes, cubed
- 1 lb carrots (cut into 1-inch rounds)
- 1 lb brussels sprouts, halved
- additional salt, pepper, garlic for vegetables
- 1 tbsp coconut aminos (or 1/2 tbsp soy sauce)
- In a skillet or roasting pan, melt butter over medium heat and sear all sides of the pork chops.
- Pre-heat oven to 375°.
- Mix mustard, honey, coconut aminos, salt, pepper, and garlic in a bowl until well combined.
- Brush mixture over pork chops and place into an oven safe dish (large enough to also hold the vegetables later) or use the pan you used to sear the meat, if oven safe.
- Add carrots an potatoes around pork chops and drizzle with sauce, keeping some for the brussels sprouts later.
- Cover with foil or a fitted lid (best) and bake or 20 minutes.
- Add brussels sprouts and cover with remaining sauce. Toss vegetables to coat well.
- Cover with foil or lid and bake for an additional 35 minutes.
- Check meat with a meat thermometer to ensure center is at least 165°.
- Serve with a side of crusty bread or a salad.
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