I love this recipe because it comes together in just a few minutes with (aside from the pork chops) things I always have in my pantry! Once upon a time, pork was often overlooked because it had a reputation for being fatty, but times have changed. Pork sirloin and tenderloin is EXTREMELY lean–often more so than chicken breasts–and is an excellent, flavorful source of protein. I like buying a big pork sirloin roast, cutting it into thirds, and then freezing them. After they’ve thawed a bit, I’ll slice the thickest portion into slices (about 1 inch thick or so) for pork chops and save the ends for something in the crockpot (BBQ pork sandwiches, Kalua pork, pork for tacos, you get the picture…)
Ingredient Notes
Boneless Pork Loin or Sirloin Chops Kosher Salt and Pepper Liquid Smoke Dijon or Whole Grain Mustard Honey Fresh Garlic
How to Make Smoky Honey Mustard Pork Chops
Sprinkle pork chops liberally with liquid smoke and then kosher salt and freshly ground black pepper. Set aside. Heat oven broiler to high or preheat grill to medium-high heat. Combine honey, garlic, and mustard to make a glaze. Place pork chops on broiler pan/grill and cook for about 4 minutes (if grilling, reduce heat to medium). Turn and cook another 4 minutes or until an internal temperature reaches 160°F–you don’t want to overcook them because they’ll become tough. Baste with honey mustard mixture and cook an additional minute. Turn and baste other side; cook for one additional minute. Remove from heat and allow to stand a few minutes to seal in the juices, then serve.
