CRISPY HONEY MUSTARD PORK CHOPS

CRISPY HONEY MUSTARD PORK CHOPS image

Categories Pork

Yield 4

Number Of Ingredients 20

Pork Chops:
4 pork chops, 1/2-inch thick (about 1 1/2 lbs.)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup honey
1/4 cup stone-ground mustard
2 Tbsp. panko (japanese0style bread crumbs)
2 tsp. chopped fresh marjoram
1/8 tsp. onion powder
1/4 cup extra-virgin olive oil
Sweet Beat Chutney:
1 lb. beets- peeled and diced
3/4 cup water
1/4 cup cider vinegar
3 Tbsp honey
1/2 cup raisins
1 tsp. ground coriander
1/2 tsp. dried mustard
1/2 tsp. ground cardamom
salt

Steps:

Pork Chops: 1. Preheat oven to 450F. Trim fat from chops, season with salt and pepper, then set aside. In shallow dish combine honey and mustard. In small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder. Set aside. 2. Dip cops in honey mixture to coat, letting excess drip off. Place on parchment-lined plate. Marinate in refrigerator 5 minutes. 3. heat 12-inch skillet over medium0high heat. Swirl in olive oil. (If pan isn't large enough to hold four chops without crowding, cook in two batches). Cook chops in hot oil 3 minutes, until undersides are crisp and browned. Turn chops, cook 3 minutes. Transfer to oven-safe platter. Sprinkle chops with bread crumb mixture. 4. Bake chops 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Sere with Sweet Basil Chutney. Sweet Basil Chutney: 1. In a medium saucepan combine beets and water. Bring to boil, covered. 2. Reduce heat. Boil gently, covered for 8 minutes. 3. Uncover. Stir in cider vinegar, honey, raisins, ground coriander, dried mustard, and ground cardamom, and salt to taste. Return to gentle boil. 4. Cook uncovered, 20 to 25 minutes, until liquid is syrupy.