Ingredients:

  • 4 pork loin chops
  • salt & pepper, to taste
  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper (I used lemon pepper)
  • 2 tablespoons olive oil
  • 3/4 cup chicken stock
  • 1/4 cup dry white wine
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 2 tablespoons butter
  • Fresh parsley, chopped

Preparation:

  1. Pat both sides of the pork chops dry and season both sides with salt and pepper.
  2. Allow the pork chops to sit for about 30 minutes to come to room temperature.
  3. In a small bowl, mix the flour and spices. Rub the mixture all over the pork chops.
  4. In a large skillet (with a lid) over medium heat, add the oil.
  5. Once the oil is hot, add the pork chops and sear until golden, about 3 minutes.
  6. Flip the pork and sear on the other side.
  7. Reduce the heat to low and cover the skillet with a lid. Cook the pork for another 6-8 minutes until cooked through. The internal temperature should be 145º F. If you don’t have a thermometer, cut into the chop. If the juices run clear, you’re good!
  8. Place the pork on a plate and tent with foil, let the pork rest for about 5 minutes.
  9. While the pork rests, make the pan sauce: in the same pan over medium heat, add the stock and wine. Stir with a wooden spoon scraping up the bits of pork left on the pan into the sauce.
  10. Add the apple cider vinegar, honey, and dijon mustard, stir cooking until the sauce reduces, about 5 minutes.
  11. Take off heat and add the butter. Stir until melted into the sauce.
  12. Add the pork back into the pan with the sauce, you can slice the pork or leave it whole.
  13. Spoon sauce onto the pork, sprinkle with fresh chopped parsley.
  14. Enjoy!

Recipe adapted from Inspired Taste