Pork Chops With Jammy-Mustard Glaze
Published Jan. 18, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons cherry, fig, peach or apricot preserves, plus more if needed
- 2tablespoons whole-grain mustard, plus more if needed
- 4(½- to ¾-inch-thick) pork rib chops (1½ to 2 pounds)
- Kosher salt and black pepper
- 2tablespoons neutral oil (such as canola or grapeseed)
Nutritional analysis per serving (4 servings)
345 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 31 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, stir together ¼ cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
- Step 2
In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
- Step 3
Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.
Private Notes
Comments
Consider the cold-sear method published in Cook’s Illustrated (Jan/Feb 2022). Use a dry nonstick or carbon-steel pan, salt and pepper the chops, and don’t preheat the pan. Heat on high for two minutes and flip; repeat on the other side. Then flip again, lowering the heat to medium, and flip every two minutes until the meat reaches 140°. The explanation is that this method lets the chops “heat up gradually and evenly.” I’ve tried this and it works well.
I’ve been making this for at least 20 years, since sampling at Trader Joe’s. It’s my stand-by. Especially good with bitter orange marmalade and Dijon. Great on salmon, too!
Deliciously simple. I used an air-fryer, peach jam (leftover from thumbprints) and served with brown rice and arugula salad.
I made this with Trader Joe’s Sri Lankan Organic Mango Chutney. I didn’t have mustard so I added a splash of champagne vinegar. Delicious!
This recipe was a hit! The jammy-mustard glaze added a bold, sweet-savory punch that made the pork chops sing. I used thinner chops, which cooked a bit too quickly—next time, I’ll use thicker ones for that perfect sear and juiciness. Still, a delicious and easy weeknight win!
Made as written with a ginger plum jam from the farmers market, served with air fryer broccoli and a wild rice blend. The glaze was an easy, tasty glow up from the usual pork chop/veggie combo. I'd add a little crushed red pepper or similar to the glaze next time.
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