Honey Mustard Glazed Pork Chops with Apple Compote
Tender pork chops glazed with honey mustard, paired with sweet apple compote, create a flavorful and comforting main dish.
Ingredients
- 4 bone-in pork chops
- 2 tablespoon olive oil
- Salt and pepper, to taste
- ¼ cup honey
- 2 tablespoon Dijon mustard
- 2 tablespoon whole-grain mustard
For the Apple Compote:
- 2 medium apples, peeled, cored, and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- ¼ cup apple cider
Instructions
- Preheat the oven to 375°F (190°C). Season the pork chops with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
- In a small bowl, mix honey, Dijon mustard, and whole-grain mustard. Brush the mixture generously over the pork chops.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork chops bake, prepare the apple compote. Melt butter in a saucepan over medium heat. Add apples, brown sugar, cinnamon, and apple cider. Cook until apples are soft and caramelized, about 8-10 minutes.
- Serve the pork chops topped with warm apple compote.
Notes
- Make Ahead: Prepare the apple compote in advance and store it in the refrigerator for up to 3 days. Reheat before serving.
- Customizing the Flavor: Add a pinch of cayenne to the glaze for heat, or use maple syrup instead of honey for a different sweetness profile.
- Serving Suggestions: Pair with roasted potatoes, sautéed green beans, or a fresh spinach salad for a balanced meal.
- Storage Tips: Refrigerate leftover pork chops and compote in an airtight container for up to 3 days. Reheat gently to retain moisture.