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Rosemary is my favorite herb to use in almost meat or vegetable dish. I just wish I could grow it all year round but with my non-green thumb there’s not a chance so I enjoy it greatly while it lives in my home and then after a moment of silence when it’s gone I head out to the grocery store to purchase more.
Honey mustard is my favorite dipping sauce and by that I do not mean with chicken nuggets but with french fries. Yea, I am not a ketchup person. I also love to use it as a base for cream sauces and coatings when I bake chicken in the oven.
So when I pulled a package of pork chops from the freezer I had a brilliant idea to combine the two favorites to make these chops fall in love with them too. Pork can be dry if not cooked the right way and to the right temperature, something it took me a very long time to figure out. I still have moments where I will overcook it and it’s dry and tough. Using a small amount of beer in sauce while the pork cooks aids in tenderizing the meat.
The rosemary and honey mustard cream sauce over the moist and tender pork chops sets them over-the-top-yummy and it’s heavenly spooned over mashed potatoes .
Yes, there is a bit of cream and beer in the recipe so if you aren’t a fan of using either of those ingredients in your cooking, this may not be the pork recipe for you. You’ll be missing out if you don’t at least give it a try. Seriously.
Ingredients
- 4 -6 boneless pork chops
- 3 tbsp honey
- 1/4 cup Dijon mustard
- 3/4 cup beer
- 2 tbsp butter melted
- 1 – 2 tbsp fresh rosemary chopped
- 2 – 3 cloves garlic minced
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9 inch baking dish with non-stick spray.
- Season pork chops with salt and pepper and place in baking dish.
- 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.
- Bake pork chops in oven for 20-30 minutes or until cooked through.
- When the pork chops are done, remove from baking dish to a platter. Lightly cover with aluminum foil to keep warm.
- 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.
- Serve pork chops with cream sauce.
Enjoy!
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Recipe is linked up at The Country Cook’s Weekend Potluck #136
I absolutely LOOOOVE this!!! It will be my go-to for pork from now on. We only had seeded mustard and the neighbor had Natty-light so we went with that. During the simmer we added a glug of our favorite Sirah as well. I baked in the convection oven and finished in the Air Fryer for a nice sear and touch of char on the fat trim. THANK YOU for an amazing and EASY spectacular weeknight meal. This would be a dish to serve for a special dinner or guests! Easy, low maintenance, yet a fine dinning result.
I love changes/additions you used. I bet that seeded mustard was amazing.
Mine had no taste and were tough like they were not cooked long enough.
I’m sorry these didn’t turn out for you. Perhaps your chops were thicker and needed additional cooking time?
This is a family favorite! Delicious sauce and the chops always cook perfect.
I’m so glad you enjoy it!