Honey Mustard Pork Chops

Delicious, juicy, and tender! Pretty good quick weeknight main dish, too. I added onion powder with the salt and pepper prior to adding to the pan and mixed up leftover honey mustard with some stone ground mustard we had already. We ate it with steamed white rice and steamed broccoli. This seems pretty versatile cand could be a basis for adding different spices and other ingredients, as well. Will make again!

Not enough flavor. I even followed some suggestions from other comments. I added red pepper flakes and salt, and still blah. Also reduced the cooking time by 2 minutes after applying the sauce.

Delicious this is my second time making this recipe. However I did use magazine version with red pepper flakes which makes it just a little spicy, if you like it that way.

I loved this recipe. It was simple and quick. I wanted to try something different with pork chops. I made a few slight changes, but the integrity of the original recipe remained. Nonstick Skillet is the way to go here. I sautéed some onions in butter with salt, pepper, garlic salt and removed from pan. I seasoned my chops and cooked in butter. The length of time you cook your chops should be based on how thick they are....mine weren't very thick...2-3 min each side. I brushed them with the sauce and cooked for maybe a min on each side...then pulled the chops out the pan. I put my onions back in the pan and let my sauce thicken up to the consistency that I wanted...then put the chops back in for another minute. I was done. The key for me was pulling my chops out the pan when done...letting my sauce thicken up...then putting the chops back in for another 1 or 2 minutes. Nonstick will prevent that burning situation. I hope this helps