Honey Mustard Pork Chops With Capers And Mustard Gr

Name: Honey Mustard Pork Chops With Capers And Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: four bone-in pork blade steak, 3/4-inch thick; kosher salt & freshly ground black pepper; 1 tablespoon grapeseed oil, plus additional as necessary; 3 sprigs thyme, plus additional thyme leaves for serving; 2 tablespoons honey mustard (or 2 tablespoons dijon mustard plus 2 teaspoons honey); 1 cup low sodium chicken broth; 1 tablespoon unsalted butter; 2 tablespoons capers; 1 -3 tablespoon fresh lemon juice; 2 tablespoons olive oil; 3 garlic cloves, smashed; 8 ounces destemmed mustard greens, coarsely chopped; red pepper flakes, for serving (optional)

Servings: persons

four bone-in pork blade steak, 3/4-inch thick
kosher salt & freshly ground black pepper
1 tablespoon grapeseed oil, plus additional as necessary
3 sprigs thyme, plus additional thyme leaves for serving
2 tablespoons honey mustard (or 2 tablespoons dijon mustard plus 2 teaspoons honey)
1 cup low sodium chicken broth
1 tablespoon unsalted butter
2 tablespoons capers
1 -3 tablespoon fresh lemon juice
2 tablespoons olive oil
3 garlic cloves, smashed
8 ounces destemmed mustard greens, coarsely chopped
red pepper flakes, for serving (optional)

1
Cut a round of parchment paper that fits inside of a large cast iron skillet.
2
Pat dry pork chops and generously season with salt and pepper. Preheat cast iron skillet over high heat. When smoking, add oil and swirl to coat. Add pork chops in an even layer. If necessary, cook in batches so as not to overcrowd pan. Place prepared parchment round on top of chops and top with additional skillet or two to encourage searing. Cook, flipping once, until golden on the edges, about 2-2 1/2 minutes per side. Replenish oil if necessary between batches.
3
Remove pork chops to a plate. Add thyme sprigs, honey mustard, and chicken broth. Cook until reduced by half. Add butter and capers and swirl to emulsify. Season with lemon juice, salt, and pepper and pour sauce over pork chops.
4
Add 2 tablespoons olive oil and garlic to skillet. Cook, stirring, until garlic is sizzling and begins to turn golden, about 1-2 minutes. Add mustard greens, toss to coat, and season with salt and pepper. Cook just until wilted, about 30 seconds. Remove from heat.
5
Serve pork chops with mustard greens, additional fresh thyme, and red pepper flakes, if desired.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: four bone-in pork blade steak, 3/4-inch thick, kosher salt & freshly ground black pepper, 1 tablespoon grapeseed oil, plus additional as necessary, 3 sprigs thyme, plus additional thyme leaves for serving, and more.

Yes, Honey Mustard Pork Chops With Capers And Mustard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Mustard Pork Chops With Capers And Mustard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions