Ingredients
3 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons balsamic vinegar
1 teaspoon dry mustard
4 (1-inch thick) boneless pork chops
1 tablespoon olive oil
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°.
Combine honey, vinegar and mustard in a small bowl. Dip pork chops into marinade to coat. Place on a plate and let sit at room temperature for 15 minutes. Season with salt and pepper.
Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.
Serves: 4
Combine honey, vinegar and mustard in a small bowl. Dip pork chops into marinade to coat. Place on a plate and let sit at room temperature for 15 minutes. Season with salt and pepper.
Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.
Serves: 4
