Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops
For todays recipe I use what I sometimes feel is an under appreciated ingredient, pork chops, and these balsamic honey and mustard pork chops are far from ordinary and certainly not boring! The pork chops are marinated in a tasty sauce that starts with the classic honey and mustard flavour combo to which balsamic vinegar is added along with garlic, soy sauce and sriracha for some heat. The 'secret' ingredient in the sauce is some blackberry jam which adds a hint of fruitiness and since you can change the flavour of the jam whenever you want you get a completely new dish each time.

To make these pork chops, you just need to marinate them in the sauce, cook then in a pan (or on the grill) and then cook the remaining marinade down into a thick and tasty sauce to serve over the chops. Not including the marinating time this recipe takes less that 20 minutes to make so if you marinate in the morning then dinner is ready in less than 15 minutes at night! I've made these balsamic honey and mustard pork chops so many time recently and I'm sure that they will become a staple in your meal rotation!

Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops
This time I served them over mashed potatoes (Which help soak up any extra sauce!) along with some simple sauteed spinach for a quick, easy and most of all tasty meal!

Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops
Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops

Prep Time: 5 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 45 minutes Servings: 4

Juicy pork chops in a tasty balsamic, honey and mustard sauce with a hint of blackberries that are so quick and easy to make and so tasty that you'll be making them all the time!

  • 1 pound pork chops
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup blackberry jam
  • 2 tablespoons dijon mustard
  • 1 tablespoon sriracha (or to taste)
  • 1 tablespoon soy sauce (or tamari or omit for gluten-free)
  • 2 cloves garlic, chopped
  • 1 tablespoon oil
  1. Marinate the pork chops in the mixture of the balsamic vinegar, honey, blackberry jam, mustard, sriracha, soy sauce and garlic for 30 minutes to overnight.
  2. Heat the oil in a large pan over medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them, add the marinade and cook until the pork chops are done, the sauce has come to a boil and thickened, about 3-5 minutes.

Option: Replace the blackberry jam with another jam like strawberry or apricot or omit it entirely.
Nutrition Facts: Calories 366, Fat 14g (Saturated 3g, Trans 0), Cholesterol 78mg, Sodium 471mg, Carbs 34g (Fiber 0.5g, Sugars 29g), Protein 24g
Nutrition by: Nutritional facts powered by Edamam


Jenny said...

Looks terrific Kevin!! Great flavors!

Maria said...

Love that glaze!

Lisa Bynum said...

Love the colors in this!

naomi said...

I agree, pork chops are so under appreciated - I happen to be a big fan so I can't wait to try this recipe

Heather Christo said...

WOW!!! these looks absolutely amazing- that sauce is everything!

KLo said...

This was AB-SO-LUTELY DEELISH! THank you for sharing! Wondered if all those ingredients were really going to work together and they certainly do! Had the pork with basmati rice and steamed veggies.

Kevin Lynch said...

KLo: I'm glad you enjoyed it!

Robert Sutton said...

The best Pork Chop recipe I have ever had and my parents were from the south! Hade with Rosemary roasted potatoes artichoke.

Kevin Lynch said...

Robert Sutton: I'm glad you enjoyed them!

Kelly Epp said...

Looks great! What herb have you sprinkled over it for serving?

Kevin Lynch said...

Kelly Epp: That is some curly parsley for garnish.

2Foodies4U said...

Kevin,I was wondering if you used and red pepper flakes? Asking because I'm the photo I thought I saw some. Looks amazing, can't wait to make this!

Kevin Lynch said...

2Foodies4U: I did not but you could use them in place of the sriracha!

Jim said...

Great flavor combination!! Thanks for sharing it! Please make sure that people understand that any time you use a marinade to make sauce, you must bring it to a boil to kill any bacteria that may have been picked up from the raw meat.

Kevin Lynch said...

Jim: Yes, the sauce needs to boil for a few minutes while thickening.

C_Moore said...

Do you have the recipes for the paired food items in the plated photo? Mashed potatoes and maybe spinach??

Kevin Lynch said...

C_Moore: I paired it with white cheddar mashed potatoes and spinach sauteed with onions, garlic and red pepper flakes in these photos. Enjoy!

carol said...

can i use apricot jam?

Kevin Lynch said...

carol: Apricot jam would be amazing!

Suzy F. said...

HI. Are they bone in porkchops and about how thick?

Kevin Lynch said...

Suzy F.: Bone in or boneless and about 3/4 inch thick. Enjoy!

Michelle Gwynn Jones said...

Made these tonight.


runnergirl said...

I made this tonight and it was really good! I have leftovers that I need to figure out what to do with. I overcooked my chops a little bit, but otherwise they were very tasty. I think that marinade would work well for chicken, too. Thanks for sharing!

Unknown said...

got these in bag 'o' marinade now...leftover rice...the sauce is very tasty...this is my new pork loin chop go other was far too boring!!

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