Roasted Rosemary Pork Chops with Honey Mustard Cream Sauce
  • 4 -6 boneless pork chops
  • 3 tbsp honey
  • ¼ cup Dijon mustard
  • ¾ cup beer
  • 2 tbsp butter, melted
  • 1 – 2 tbsp fresh rosemary, chopped
  • 2 – 3 cloves garlic, minced
  • Salt and pepper, to taste
  • ½ cup heavy cream
  1. Preheat oven to 375 degrees. Spray a 13 x 9 inch baking dish with non-stick spray.
  2. Season pork chops with salt and pepper and place in baking dish.
  3. In a medium bowl combine the honey, mustard, beer, melted butter, rosemary, and garlic. Whisk the mixture and pour over pork chops. !Do Not Add the cream yet.
  4. Bake pork chops in oven for 20-30 minutes or until cooked through.
  5. When the pork chops are done, remove from baking dish to a platter. Lightly cover with aluminum foil to keep warm.
  6. In a medium sized saucepan, carefully add the sauce from baking dish and the cream. Bring to a boil and cook until reduced for 5 minutes, stirring constantly. It will thicken as it reduces.
  7. Serve pork chops with cream sauce.
Recipe by Blogghetti at