Pork Chops With Mustard & Honey

Tomorrow’s Tsiknopempti in Greece, a day that means “burnt Thursday” with all the meats being grilled/cooked on this Dionysian Carnival day. Backyard grills are pulled out, charcoal and/or wood is lit and the long train of varied meats are laid-out and grilled and just when you thought you were full, another plate arrives at the table!

Many Greeks also go out to tavernas specializing in grilled meats but that may not be the case this year. This blog has lots of meat recipes to choose from like souvlaki, homemade Gyro to lamb chops. Today I’m sharing a simple, affordable and delicious alternative for those that may not have a grill but would like a recipe that’s easily prepared at home. Try this pan-fried pork chops recipe that’s smothered in onions and a mustard beer sauce that dances between savory and sweet with a dash of honey.

Pork Chops With Mustard Sauce (Χοιρινεσ Μπριζολεσ με Σαλτσα Μουσταρδας και Μελι)

(serves 4)

4 bone-in center-cut pork chops, about 1 inch thick

all-purpose flour for dredging

fine salt & fresh ground pepper

2-3 Tbsp olive oil

1 medium onion,  sliced

1 tsp of all-purpose flour

1 Tbsp. of Dijon style mustard

1/2 cup of amber/lager beer

1 cup of vegetable or chicken stock

2 tsp. fresh thyme leaves

1-2 Tbsp. grainy mustard

honey to taste

salt and pepper to taste

  1. Rinse and pat-dry your pork chops, season with salt and flour then lightly dredge in flour. Add some olive oil over medium-high heat into a large skillet and brown both sides of your pork chops, reserve.
  2. In the same pan, add the onions and sweat for 3-4 minutes over medium heat then add the flour and Dijon mustard and stir for a minute or so. Now add the beer, stock, fresh thyme and bring up to a boil.
  3. Add the pork back into the skillet and slightly cover and simmer for about 20 minutes. Remove the lid and adjust seasoning for salt and pepper. Simmer uncovered for another 5 minutes or until desired thickness is attained, add some honey and grainy mustard to taste.
  4. Serve with a side of roast potatoes “domino style” and some tourlou with beans. A lovely Kir Yianni Rose would go wonderfully with this dish.

 

 

 

 

© 2012,
Peter Minakis

. All rights reserved.

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