A quick chill in the fridge lets the marinade thicken and adhere to the pork chops. Serve the chops with Sweet Beet Chutney

Source: Midwest Living


Credit: Andy Lyons

Recipe Summary

10 mins
5 mins
34 mins to 39 mins
8 mins to 9 mins at 450°

Crispy Honey-Mustard Pork Chops


Pork Chops:


Instructions Checklist
  • Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.

Instructions Checklist
  • Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.

Instructions Checklist
  • Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.

Instructions Checklist
  • Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney.

Sauteed Beet Greens:

If your beets have nice greens, save them to serve with the chops. Wash the reserved greens well. Coarsely chop the greens; set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add greens; cook and stir for 2 to 3 minutes or until crisp-tender. Season to taste with salt and pepper.


If honey is thick, heat in microwave for 5 to 10 seconds.

Nutrition Facts (Crispy Honey-Mustard Pork Chops)

553 calories; total fat 25g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 13g; cholesterol 64mg; sodium 783mg; potassium 888mg; carbohydrates 58g; fiber 4g; sugar 49g; protein 26g; trans fatty acid 0g; vitamin a 146IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 1mg; folate 133mcg; vitamin b12 0mcg; calcium 71mg; iron 2mg.

Sweet Beet Chutney


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine the beets and 3/4 cup of water. Bring to boiling, covered. Reduce heat. Boil gently, covered, for 8 minutes.

Instructions Checklist
  • Uncover. Stir in the cider, honey, raisins, coriander, dry mustard, cardamom, and salt to taste. Return to gentle boiling. Cook, uncovered, for 20 to 25 minutes, until liquid is reduced and syrupy.


For vibrant color and earthy flavor, use a variety of deep red beets to make this chutney.