Instructions
1. Prep the Pork and Glaze
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Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper.
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In a small bowl, whisk together all the Glaze ingredients: honey, Dijon mustard, vinegar, minced garlic, and thyme (if using). Set aside.
2. Sear the Chops
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Heat the olive oil in a large, heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering.
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Place the pork chops in the hot skillet (do not crowd the pan; work in batches if necessary).
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Sear for 3 to 4 minutes per side until a deep golden-brown crust forms.
3. Glaze and Finish
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Reduce the heat to medium-low.
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Pour about half of the honey mustard glaze over the seared chops.
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Flip the chops, pouring the remaining glaze over the top.
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Continue cooking for 2 to 4 minutes per side, or until the pork reaches an internal temperature of (). The glaze should thicken and turn sticky. Tip: Basting the chops with the pan glaze during this time adds flavor.
4. Rest and Serve
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Remove the pork chops from the skillet and let them rest on a cutting board for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring maximum tenderness.
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Spoon any remaining pan sauce/glaze over the chops before serving.
⭐ Serving Suggestions & Adaptations
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Oven Finish: If your chops are very thick, sear them for 2 minutes per side on the stovetop, then transfer them to a oven for 10–15 minutes, glazing in the last 5 minutes.
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Serving Pairings: The rich glaze pairs wonderfully with creamy, simple sides. Try it with garlic mashed potatoes, roasted Brussels sprouts, or a simple green rice pilaf.
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Mustard Variation: For a tangier flavor, substitute whole-grain mustard for half of the Dijon mustard.
