I’ve always thought anything with the words “honey mustard” should have the mustard pronounced “moostard”. As a fan of MadTV, this was perfect.
This isn’t Corn Dog On A Stick, and there will be no further appearances of international jewel thieves. Just honey mustard porkchops.
This falls in the category of easy, quick, and tasty. Before I start, let me say that I hate when the grocery store does “thin cut” because it “serves more”. No. It doesn’t serve more. It makes you eat twice as much. Just save me the time of picking through the meat section and cut normal pieces please. This recipe requires a normal cut of pork. Using thin cut makes the meat cook too fast and you end up with a gooey outer layer. Nobody wants that. This recipe is for two people with two porkchops per person. You can expand it from there.
- 4 boneless pork chops
- 1/4 cu dijon moostard.. err.. mustard
- 1/4 cu honey
- 1 tbsp olive oil (slutty, not EVOO)
- 1 tsp paprika
- 1 cu panko (you may need more depending on the size of the porkchops)
Mix the mustard, the honey, the olive oil, and the paprika in a small bowl and mix until you have a runny paste. Paint the porkchops with the mixture then roll in panko. Place on a baking sheet covered with wax paper. Bake at 375 for 30 minutes or until done.