Mustard Glazed Pork Chops

This awesome recipe is courtesy of Jen Ozick. Read more about her here.

Servings: 4


4 (½” thick) bone-in pork chops
2 tsp. olive oil
1 large onion, cut into thin wedges
1/4 cup apricot preserves
1 Tbsp spicy mustard
1 tsp paprika
1/2 tsp ground nutmeg


Season pork chops with salt & pepper. In a large non-stick skillet, heat olive oil over medium-high heat. Add pork & onion to skillet. Cook 3 minutes; turn pork & onions. Cook about 5 more minutes.

In a small microwave-safe bowl combine preserves, mustard, 1/4 cup water, paprika, & nutmeg. Heat in microwave for 1 to 2 minutes or until melted. Pour over pork in skillet. Reduce heat to medium. Cover, cook for 10 minutes or until pork is fully cooked.

Nutrition Facts: Calories: 326; Protein: 45.1g; Fat: 8.5g;

Carbohydrates: 15.9g.

Did you know!

An early use of mustard as a condiment in England was in the form of mustard balls—coarse ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, which were exported to London and other parts of the country, and are even mentioned in William Shakespeare’s play King Henry the Fourth, Part II.

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