Skillet Seared Honey Mustard and Balsamic Pork Chops

Golden Blossom Honey recently sent me a sample of their 100% American honey, and I was so anxious to try it out! It was delicious right out of the bottle, so I knew it would be a winner in a recipe. I usually only have honey in tea or sweet treats, but their website is full of delicious savory recipes that use their brand. I opted to try this pork chop recipe for dinner, and I'm so glad I did!

This was incredibly simple to make so I didn't have to spend the whole night over the stove top. I spruced up the original recipe a little by adding some red pepper flakes and garlic powder, and the end result was a perfectly moist, sweet and tangy pork chop. Enjoy!

Printable Recipe

Ingredients
Serves 4

• 6 tbsp. honey
• 5 tbsp. balsamic vinegar
• 3 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. red pepper flakes
• 1 tsp. garlic powder
• 4 (1-inch thick) boneless pork chops
• 1 tbsp. olive oil

Preheat oven to 450 degrees F.

Combine honey, vinegar, mustard, salt, pepper, red pepper flakes and garlic powder in a small bowl. Place marinade and pork chops in a large ziplock bag. Allow to marinate in the refrigerator for at least 1 hour. Remove from refrigerator and remove chops from bag. Allow to sit at room temperature for 15 minutes.

Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.

Source: Adapted from Golden Blossom Honey