So did anyone else have a mild panic attack a couple of weeks ago when the news broke that in the next few months there will be a major shortage on pork.
I seriously *might* have had a slight *episode*.
Not that we are super huge pork eaters around here (remember yesterday’s blog post all about ‘this becoming a vegetarian blog’), but I do like to keep our dinners ‘interesting’ and change things up.
You know balance.
Because I try to plan our meals based on what is on sale at the grocery store, I get really excited when things besides chicken are on sale.
So when pork is on sale I go ‘hog wild!’ (Haaa! I kill me.) and stock up.
We will eat it all week and then I will get enough to throw some in the freezer too.
So if you are obsessed with pork dinners (Which is totally cool! Even if you are in denial about it.) and eat it like most people eat chicken, then here is another pork recipe to add to your repertoire.
Let me just say, “oh, wow this.was.good!”
The pork chops themselves have wonderful flavor. But the sauce. The sauce on these pork chops are what dreams are made of. I almost drank the entire pan of this sauce, before it even made it to the dinner table (seriously people, don’t skimp on the sauce).
It was that good.
One Year Ago: Pumpkin Spiked Sugar Cookies
Two Years Ago: Mini Graveyard Cakes
Three Years Ago: Z’Tejas Cornbread
Honey, Mustard and Rosemary Baked Pork Chops
Prep Time: 10 minutes Cook Time: 20-30 minutes Serves: 4
4 (1/2 inch thick) bone-in pork chops
½ teaspoon salt and black pepper
3/4 cup beer (brown ale)
1/4 cup Dijon mustard
3 tablespoons honey
3 tablespoons melted butter
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
1/2 cup whipping cream
Preheat oven to 375 degrees.
Arrange pork chops in 9×13 inch roasting pan. Season both sides of pork chops with salt and black pepper.
In a medium bowl whisk all remaining ingredients, EXCEPT whipping cream. Pour beer mixture over seasoned pork chops.
Bake pork chops in preheated oven for 20-30 minutes.
Remove pork chops from sauce and roasting pan, and place on serving platter.
Heat a medium sized saucepan over medium heat. Carefully add juices from roasting pan and whipping cream to saucepan. Boil sauce until reduced for 5 minutes, stirring constantly. Season with additional salt and pepper, if needed.
Serve pork chops with cream sauce. Garnish with additional rosemary, if desired.
Adapted from Epicurious
I would die without bacon. Bacon and cheese. And bread.
I don't make pork chops a whole lot, but every time I do, I think I should do it more often because I really do like them. This sounds sooo good!
Where does the rosemary come in? As a garnish?
Hi Anonymous! You mix in the rosemary with all the remaining ingredients (except cream) after seasoning pork with salt and pepper, to form the baking liquid. See recipe directions here: "In a medium bowl whisk all remaining ingredients, EXCEPT whipping cream. Pour beer mixture over seasoned pork chops." You can then use additional rosemary as a garnish if desired. Please let me know if you have any additional questions or if this step is still unclear.
Can I use boneless chops? Also, I have had experiences of adding cream to hot mixtures and it curdles. Does the whipping cream need to be room temp before adding to the sauce? Thanks!
Hi Melissa! I apologize but I just saw your comment (it was accidentally flagged as spam). Boneless pork chops will work just fine but may take less time to cook, probably only 15-20 minutes, depending on how thick they are. Regarding the cream, I have never had a problem with it curdling in this recipe (when following the recipe directions), however, yes you can let the cream sit at room temperature for 5-10 minutes before cooking to help avoid curdling. You also may want to let the cooking juices from the pork cool down slightly before re-heating with the cream; and then heat the cooled juices and room temperature cream in the pot together. Other tips to avoid curdling: Use full fat heavy whipping cream, as lower fat creams and milks tend to curdle and make sure you are cooking the sauce at medium or low heat, since too high of a heat will cause the cream to curdle as well. Please let me know if you have any other questions. Hope you enjoy!
I have boneless chops….think okay still? And I've had bad experiences adding a cream to hot mixture (curdles). Does cream have to be room temp? Thanks!
Can you make it up the day before so the porkchops marinate overnight and then cook it is that OK to do
Can you make it up the day before so the porkchops marinate overnight and then cook it is that OK to do
Hi Deb! Yes, you could use the sauce mixture (minus the cream) as a marinade and allow the pork to marinate for 2-24 hours.