These One-Pan Honey-Mustard Pork Chops Are the Best Weeknight Dinner

I’ve all the time wished to be somebody who meal preps on the weekends so we have now a number of dinners lined up and able to go for busy weeknights. However the actuality is my husband and I merely would not have the time or power to plan, grocery store, clear, mother or father, and cook dinner a number of meals prematurely. Our answer is a bit more half-assed: I’ll roast some greens, cook dinner some grains, and spin some salad greens on the weekend. Then, throughout the week, I’ll dry brine some meat or marinate some fish the day earlier than I plan to serve it, then when it is go-time I shortly cook dinner the fish or meat and mix-and-match it with no matter greens and grains we have now prepped. It won’t be full meal prep, but it surely makes weeknights quite a bit easier. 

One meal we make regularly is juicy, tender pork chops with a subtly candy honey-mustard sauce. The dish is extremely simple to make, requires minimal prep, and may be on the desk in lower than 45 minutes—a lot of that hands-off oven time. It’s a fantastic weeknight meal, but additionally elegant sufficient for a cocktail party when paired with the best sides. For all of these causes, it’s a recipe that’s all the time in my again pocket, and at this level, I can virtually make these pork chops with my eyes closed. All you must do is dry brine them (when you’ve got time), begin the meat at a low temperature within the oven, then end it in a smoking sizzling skillet earlier than whipping up a fast pan sauce.

Have Time? Don’t Skip the Dry Brine

At Severe Eats, we’re large advocates of dry-brining, the method of salting and resting meals earlier than you cook dinner it. Although dry-brining isn’t important, I extremely advocate it. Salting the pork attracts out its pure liquids, which dissolves the salt on the meat’s floor earlier than it’s reabsorbed. As former Severe Eats editor Sasha wrote in his information to dry-brining, “the moisture that was initially drawn out of the meat is absorbed to counteract the shift in salt focus from floor to inside, leaving you with a well-seasoned piece of meat that may now higher retain its pure moisture content material throughout cooking.” Beneath, I like to recommend dry-brining your pork chops for at the least eight hours, however even an hour or two—and even 45 minutes—might be helpful. (As defined within the brining information, if you do not have at the least 45 minutes to brine, you are really higher off not brining in any respect and will as a substitute cook dinner the chops instantly after salting them.) 

Reverse Sear Your Pork Chops

Former Severe Eats editor Kenji has written at size about the advantages of reverse searing; the tactic entails bringing your meat as much as temperature in a low oven of about 250°F (121°C), then searing it after. That low warmth removes any remaining floor moisture and ensures that your meat is evenly and gently cooked. As soon as it’s virtually on the temperature you’re on the lookout for, you’ll be able to sear it in a sizzling pan to present it a superb crust. Although the method is commonly used to arrange steak, it’s additionally a good way to cook dinner different cuts of meat—and is how our editorial director, Daniel and I each like to arrange our pork chops.

Make a Fast Pan Sauce

There are lots of sauces that go effectively with pork chops, together with these lemon butter, rosemary, and apple cider pan sauces. Right here, I’ve gone the honey-mustard route, a traditional taste mixture that has a contact of sweetness and sharpness. After I sear the pork chops and set them on a wire rack to relaxation, I drain the remaining fats, then sauté shallots and thyme in a tablespoon of butter till softened. A bit of white wine or rooster broth goes in, and after it’s diminished by about half, I whisk within the remaining butter, together with mustard, honey, and lemon juice for a silky easy sauce. And that’s all there’s to creating a young, juicy pork chop. Serve the sauce smothered chops with a easy salad and a few mashed potatoes, and that’s dinner on the desk.

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