BAKED HONEY MUSTARD PORK CHOPS WITH ROASTED BRUSSEL SPROUTS

by Kent Schoberle

Pork chops are the equivalent of the ribeye and strip steak on a cow. This cut comes from the pork loin which extends from the shoulder down to the sirloin. Since we raise heritage breed pigs here at Augustus Ranch, our pork chops have a beautiful fat cap and a darker, rosy-colored meat. Our easy recipe will show you how to bake pork chops for a delicious end result.

Honey Mustard Pork Chops with Roasted Brussel Sprouts

In this recipe, we will slowly simmer the pork chops in a tasty sauce and finish cooking with a blast of heat. Roasting vegetables or other ingredients at the same time makes this meal quick to put together. By pre-seasoning the pork chops a day ahead of time (also called “dry-brining”), the flavor will be enhanced.

  • Prep Time: 24 hours for dry brining, plus 20 minutes before cooking
  • Cook Time: 50 minutes
  • Difficulty: Easy

INGREDIENTS

  • 2 1-inch thick, bone-in pork chops (about 1 ½ lb total)
  • Salt, pepper, and ginger, for seasoning
  • One bunch of Brussels sprouts, whole (or quartered, if they are large)
  • 1 red onion, sliced

For the sauce:

  • 4 tablespoons brown mustard (such as dijon or spicy brown)
  • 3 tablespoons honey
  • 4 tablespoons unsalted butter
  • 4 tablespoons water
  • ½ tablespoon chopped thyme leaves (about 5-6 sprigs)
  • 2-3 cloves garlic, chopped
  • Salt and pepper, to taste

Step 1: Dry brine pork chops. This process, also called dry-brining, is a great approach for any piece of pork. Do this a day prior to preparing the dish. The salt will first pull moisture from the chops, but then get reabsorbed over time along with the other spices, which will create more flavor in each bite. To begin the process, place your pork chops on a plate and season both sides liberally with salt, pepper and dried ginger. Make sure all the surfaces are rubbed down with the spices, and either place in the fridge on a plate or keep the pork chops in a sealed Ziploc bag. You can keep your pork chops in the fridge for up to two days.

Step 2: Prepare the sauce. Preheat your oven to 350°. Put your roasting vegetables in the oven, as they may take a little more time than the meat to cook. Place your vegetables on a tray and drizzle them with olive oil and season with salt and pepper, then place them in the oven. To prepare the sauce, melt the butter in a pan over medium-low heat. Once melted, add the chopped garlic and stir for one minute. Add the mustard and honey and stir until lightly simmering. Add the thyme and water and let everything come to a gentle simmer. Season with salt and pepper to taste.

Step 3: Bake the pork chops. Place the pork chops on a tray or baking dish and pour the sauce on top. Turn to coat the chops evenly in the sauce. Now place the dish or tray into your preheated oven and bake them for 15 minutes. After 15 minutes, turn the pork chops over and use a spoon to pour more sauce on top. Place the dish back into the oven for another 15 minutes. Check the vegetables for doneness. Pull from the oven if the sprouts are fork tender; otherwise, take them out when they are fully cooked.

Step 4: Broil the pork chops. Set your oven to broil and place the tray with the pork chops close to the heating element. Let the meat get golden brown underneath the broiler, which should take about five to six minutes. Pull the meat from the oven and let it rest for 10 minutes before slicing. Save the sauce on the tray for drizzling over the top of the chops once they are sliced and plated.

Step 5: Slice your meat. Once the pork has rested, cut the bone away from each chop by running your knife close to the bone between the meat. The bone will likely make an L shape, depending on the chop. Once the bone is removed, slice each chop side to side into ½ inch slices. When you cut across the chop, you will have a piece of the fat cap on each slice. Arrange the pork chop slices on the plate with the roasted vegetables and drizzle the leftover honey mustard sauce over the top. Enjoy your delicious pork chops!

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