Honey Glazed Pork Chops with Mushrooms


I told you in one of my blog posts that I would challenge myself to love and include mushrooms in some of my recipes more often. Since starting this hurdle I only had them once with asparagus. The first time I tried them I thought they tasted okay. But then the other night I had another experience of eating them as I made this Honey Glazed Pork Chops with Mushrooms. I believe that this latest go around helped me appreciate them a little bit more.

I realize that mushrooms are not everyone’s favorite but I believe that if you eat certain things you don’t like at least five times then you soon will like it.

Anyone up for some juicy pork chops with mushrooms dripping with a honey glaze? This hurdle meal is on the table less than 30 minutes making it an excellent weeknight dish!

Honey Glazed Pork Chops with Mushrooms

1 Tbsp olive oil
1 Tbsp butter
8 ounces mushrooms, sliced
1 garlic clove, minced
4 boneless or bone-in pork chops
½ C white wine or white wine vinegar
½ C honey
¼ C Dijon mustard
⅓ C chicken broth (or water)
Salt and pepper
Finely chopped parsley, for garnish

Directions

1. Place the butter and oil into a large skillet over medium-high heat. When the butter has melted and the oil is hot, combine the mushrooms, salt, and pepper. Cook for three minutes or until golden, then transfer to a medium bowl.

2. If the skillet is looking dry, add a tablespoon of oil and return to the stove. Season pork on both sides with salt and pepper. Place in the skillet and cook for three minutes on each side, or until golden and cooked to your taste. Transfer pork chops to a plate and cover loosely with foil.

3. Carefully pour white wine into the skillet – it will sizzle. Cook for one minute, scraping the bottom of the skillet, or until you can no longer smell alcohol. Add remaining ingredients and mix (mustard will dissolve better once it comes to heat but use a whisk if necessary).

4. Cook for two minutes or until it reduces and becomes like a thin syrup. Return mushrooms to the sauce. Adjust salt and pepper to taste, if it’s too sweet for your taste, add a small touch of cider vinegar. Serve pork, topped with the honey glaze and mushrooms, garnished with parsley if desired.

Court’s Cooking Notes This recipe wonderfully made with chicken breast. Cut in half horizontally and follow the recipe.

Source  Recipe by Spend With Pennies rsz_1img_3442

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