Pork Chops With Jammy-Mustard Glaze
Published Jan. 18, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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.
Powered by
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
Advertisement
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.
Used a morello Cherry jam which I thought would be too heavy but it was not at all after it blended with the pan juices. Used bone-in thicker chops, so adjusted the recipe for that, but otherwise followed exactly and it was fantastic. Served with a cold radicchio, fennel, lentil salad, and the bitterness and vinegary quality of the salad was offset nicely by the pan sauce.
I was lazy tonight. Did the oil, salt, Pepper, cherry jam and mustard on both sides. They went into my air fryer for 15 minutes, turning them once. I think the cooking time was too long, Will reduce it to 10-12 minutes. Cheers to the person who put these two condiments together with pork chops!
This was a hit. We caramelized some onion and added that to the mustard/fruit preserve mix—it tasted delicious.