I realized I have been making these pork chops for a while and have never shared them before. They are really good and they come together really easy, which when you have a hungry Peanut, makes dinner time much, much smoother. (She is so impatient when she is hungry....I have no clue where that comes from. None.) The recipe comes from Rachael Ray, but she also serves them with an apple coleslaw, which I have never done--although, it sounds delicious, so I really don't know why I've never done it that way.
And I personally wouldn't call it a "gravy," and although very good, even letting it reduce for quite a bit longer than directed, the sauce wasn't gravy-like. It was, well, saucy. But the saucy-goodness was just that--good, good, good. The Peanut even had seconds of both the broccoli and pork.
(and I apologize for the less than stellar picture....apparently the pink plate did no service for the pork chops, which I assure you is cooked through...despite the "pink" tinge)
Pork Chops with Honey Mustard Gravy -- adapted from Rachael Ray
Boneless pork loin chops (I used bone-in--they work just as well)
Grill seasoning (such as Montreal's)
1 tablespoon extra virgin olive oil (EVOO)
1/2 to 1 cup chicken stock
1/4 cup grainy mustard
1/4 cup honey
2 tablespoons cider vinegar or white wine vinegar
1 tablespoon chopped fresh thyme leaves
Salt and pepper
Sprinkle chops with grill seasoning on each side. Heat EVOO in a skillet over medium high skillet and grill pork chops. Brown each side for about eight minutes, or until pork is cooked through. Remove chops from pan.
De-glaze the pan with chicken stock (if you want it thicker, I wouldn't use a full cup) and then add in mustard, honey, vinegar, and thyme. Season with salt and pepper to taste and let reduce for several minutes. Drizzle the sauce over pork chops. I served it with mashed potatoes, steamed broccoli, and homemade biscuits.
This recipe is linked to:
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Two For Tuesdays Recipe Swap