I made my honey dijon pork last night. This is one of those recipes that is just good, and feels so fancy, and yet is so easy. I’ve come across a few of those–the type you know you can always pull together, simple enough for a really yummy family dinner but nice enough for company. Figured I would post a few of them here. Disclaimer: as with most of my recipes, they tend to be approximate/change things up as you like them/not extremely exact. So….experiment and have fun!!! 🙂
Honey Dijon Pork
- 4 thick boneless chops, butterflied into 8.
- 1 egg
- Honey dijon mustard
- Bread, cracker, or panko crumbs (Ritz has a nice taste but panko is more even)
- Herbs or parmesan if desired.
- Olive or vegetable oil
Mix the egg, mayo and mustard in desired proportion. I always wish I had a measurement because I never make enough the first time. I’m gonna guesstimate I usually end up needing 2 cups total. Mix the bread crumbs with cheese or herbs as desired. Again, I’ll call it 2 cups. If somebody actually measures that and I’m way off let me know. 🙂 Coat the pork in the sauce mixture, then in the bread mixture; set aside.
Generously cover the bottom of a wide skillet with oil of choice, over medium heat; preheat oven or toaster oven to 300. When oil is hot, lay pork chops in a single layer–as many as will fit comfortably. Brown 4-5 minutes on a side, until deep golden brown. Set chops in a baking dish as they finish. When all chops are finished, put baking pan in oven, uncovered, to finish cooking through. (If it will be a while I often set it lower, so I can keep them warm without drying them out.) In the meantime, make Yummy Green Bean Stuff!
Yummy Green Bean Stuff
- 2 cans green beans, cut or french, or 2-3 cups frozen.
- 2 T butter
You can do this in the pork skillet if you just wipe it out first. Actually I made it once done straight in the pork fat instead of butter and it was good…but I was pregnant…and it did not sit well. So now I just wipe it out and you still get a little of that porkiness but a little less lard… 🙂
Melt the butter. Add the almonds and roast lightly.
Add green beans, and a couple shakes each of rosemary and thyme. You may also add salt and pepper; I don’t feel it needs it.
Add cranberries if desired.
There you have it! Easy and yummy. I like to also do a stovetop stuffing while the pork and beans are finishing. I think I made this whole meal in about 35 minutes on a teaching night. My 1 year old singlehandedly ate at least half of the green beans over two meals, cranberries and almonds and all, and my husband enjoyed it enough to eat a second round with me after I finished teaching lessons.