My son and wife gave me a jar of Cranberry Honey Mustard for Christmas, and I was very eager to use it. Given how well Mustard and Pork pair together (and Cranberry and Pork too for that matter), we figured we’d open the jar and create a pork based maiden voyage for it! The tanginess and sweetness of the mustard was awesome with the meat, and we topped it with bread crumbs for texture…although if we could go back in time, which I realize we can’t, we’d have gone with panko bread crumbs instead. Oh…and if you don’t have cranberry honey mustard, we’ve got you covered with a quick idea to whip up your own batch.
We served our Pork alongside Roasted Brussels Sprouts and Roasted Baby Potatoes.
Time: 30 Minutes
Ingredients:
- Pork Chops. We used boneless pork loin chops
- Cranberry Honey Mustard. If you don’t have this, you can make your own with:
- Dried Cranberries
- Honey Mustard
- A splash of White Vinegar
- Bread Crumbs. We used regular unseasoned, but we think Panko would be better.
Method:
- If making your own mustard, combine your ingredients in a blender, and puree together.
- Slice your pork loin chops longways so they are flat and roughly 1/2 inch thick.
- Heat a cast iron pan with a little oil or butter in it.
- When your pan is hot, add your pork chops, and sear for around 4 minutes.
- Flip, and start to sear your other side. As the other side cooks, spread your mustard sauce atop your pork, and then sprinkle your panko bread crumbs atop.
- Cook until your pork loin chops reach a minimum internal cooked temperature of 160 degrees F.
- Plate, devour, and enjoy!
