Two weeks from today we’ll be homeowners. It still seems a bit unreal, but I’ll be glad to be done with the constant emails and phone calls with the bank, the realtor, the insurance company, the utility companies, and the moving company to get everything set up. Seriously, it feels like a second full-time job some days. Luckily, I am pretty organized when it comes to my paperwork so I was able to pull everything the bank needed pretty easily. M…not so much. There were definitely a few “I think it’s in this drawer” moments. Moving will give me the opportunity to finally merge all of our paperwork and really get this house organized. Container Store, I’m coming for you!
What does my tirade about paperwork have to do with today’s recipe? Nothing, other than paperwork and pork chops both start with the letter P.
Now for the pork chops. It doesn’t get much easier than this recipe: cook pork chop, make sauce, serve. It’s on the table in 15 minutes (30 with the sides). The seared pork stays nice and juicy. The sauce is reminiscent of honey mustard sauce, but with a little added tang from the apple cider vinegar. On the side, I served corn cakes which are coming to you as a Side Dish Sunday this weekend, as well as sauteed cherry tomatoes and spinach. Not only is this dish fast, this plate of food clocks in at only 417 calories.
- 2 tbsp honey
- 2 tbsp cider vinegar
- 1 tbsp dijon mustard
- 2 tsp olive oil
- 2 bone-in center cut pork chops
- salt and pepper
- 1/2 cup chicken stock
- Combine honey, vinegar and mustard in a small bowl.
- Heat a large skillet over medium-high hear. Add olive oil to the skillet. While the oil heats, season the pork with salt and pepper. Add the pork to the pan and cook 3-5 minutes per side until the internal temperature reaches 145 degrees.
- Remove pork from pan. Add stock to the pan and cook until reduced by half. Remove pan from heat. Stir in honey mixture.
- Pour sauce over pork chops to serve.