My dear husband, the DJ, loves him some pork chops. So do I. But I’m kind of particular about pork chops. Most boneless pork loin chops in the supermarket are so lean that you have to cook them like steak (medium), and pink pork just kinda skeeves me out. So to retain the juiciness I love about pork while still being to cook them all the way through, I always use bone-in pork chops. The bone helps the chop stay juicy and gives them an incredible meaty flavor that you just don’t get from boneless pork.
This recipe is my staple for cooking pork chops. We start off with a dry rub of salt, pepper, garlic powder and smoked paprika, then sear the seasoned pork chops, then finish them in the oven with a sweet and tangy peach preserve and country Dijon glaze. The searing/oven roasting method helps seal in the moisture for the perfect, juicy pork chops. You can also substitute the peach preserves for apricot or even pineapple jam.
Ingredients
1 tablespoon olive oil
4 bone-in pork chops, 1/2″ thick
2 teaspoons salt
1 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoons smoked (or regular) paprika
1/2 cup peach preserves
1/4 cup country-style, whole grain Dijon mustard
2 teaspoons Worcestershire sauce
a few dashes of Tobasco hot sauce (optional)
Directions
Preheat you oven to 400 degrees F.
In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.
In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.
Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops.
Sear on each side for 2 minutes to get a nice crust.
Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes. Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.
Peach and Mustard Glazed Pork Chops
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Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Ingredients
- 1 tablespoon olive oil
- 4 bone in pork chops 1/2" thick
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika (or regular)
- 1/2 cup peach preserves
- 1/4 cup whole grain Dijon mustard
- 2 teaspoons Worcestershire sauce
- 4-5 dashes hot sauce (optional)
- 4 1/2
Directions
1. In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.
2. In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.
3. Heat a cast iron skillet on medium high heat. Add the olive oil and the seasoned pork chops. Sear on each side for 2 minutes to get a nice crust.
4. Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.
5. Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.
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