Pork Chops With Jammy-Mustard Glaze
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 2tablespoons cherry, fig, peach or apricot preserves, plus more if needed
- 2tablespoons whole-grain mustard, plus more if needed
- 4(½- to ¾-inch-thick) pork rib chops (1½ to 2 pounds)
- Kosher salt and black pepper
- 2tablespoons neutral oil (such as canola or grapeseed)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
345 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 31 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, stir together ¼ cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
- Step 2
In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
- Step 3
Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it’s too sweet, add more mustard, salt or black pepper; if it’s too salty, add a little more jam; if it’s too intense or thick, add a little more water; if it’s flat, add salt. Spoon sauce over the pork chops.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Kristin D.
Consider the cold-sear method published in Cook’s Illustrated (Jan/Feb 2022). Use a dry nonstick or carbon-steel pan, salt and pepper the chops, and don’t preheat the pan. Heat on high for two minutes and flip; repeat on the other side. Then flip again, lowering the heat to medium, and flip every two minutes until the meat reaches 140°. The explanation is that this method lets the chops “heat up gradually and evenly.” I’ve tried this and it works well.
MerryCooks
I’ve been making this for at least 20 years, since sampling at Trader Joe’s. It’s my stand-by. Especially good with bitter orange marmalade and Dijon. Great on salmon, too!
AnnieKAnchorage
Deliciously simple. I used an air-fryer, peach jam (leftover from thumbprints) and served with brown rice and arugula salad.
Julia FL
Super easy and delicious every time. I have been making this for years and love it with blackberry preserves, dijon, and I don't add the water.
Mimi
I didn’t pay enough attention to the recipe and used blueberry… first it turned florescent purple, and then it turned a sickly gray. It was pretty disgusting looking. But it tasted pretty good, actually. I added some thyme and green peppercorns at the end bc I had them lurking in the fridge. That was good, too. But, um, blueberry doesn’t work as an option for this one.
chris Newton
I have made this many times topping the chops with Stonewall Kitchen Maple bacon onion jam. It’s a winner!
charlesmcf
You can adapt this basic idea to (not too large) pork tenderloins. Obviously cooking the second side on low heat with the fruit/ mustard mixture would be for more like 15 minutes on low heat.
Sue
A wonderful idea. I added a spoonful of white miso in lieu of some of the salt for a subtle bit of extra umami.
Susan
delicious, but the cooking time for the pork chops was not long enough by a long shot with thick chops. another ten minutes, covered with low heat.
Karen Stoehr
Cook longer than 5 and 2 . Try 6 and 3
Phyllis Bregman
I’ve been making this exact kind of non-recipe for decades. I usually use apricot, marmalade, or peach. So easy and very tasty. Be mindful of the searing recommendation.
Susan
I bet ginger marmalade or jam would be really good too.
Bellaverdi
Fulfilled all requirements for week night supper—easy, fast, yummy. I doubled the sauce and was glad I did.
CMartin
Very good the way it is, but also prefer adding a minced shallot.
Bertie
The Silver Palate had a similar recipe years ago which my family loves. Even when the kids were young it was a hit. We use blackcurrent preserves and Dijon mustard. It also makes for a good dinner party meal as well as a quick and easy weeknight meal.
Iwona
Very good, made with plum preserve. Definitely a do again
Ceal
Came out quick and tasty. I used apricot jam and a pecan honey mustard, lean boneless chop. Ready in less than 10 minutes. Served with baked potato, roasted carrot, and a blended red (Navarougge)
Amanda
This was OK -- nice one, but wouldn't make again. I used fig balsamic jam and grainy mustard, probably could have cut the sweetness with a non-grainy dijon.
Nishka
Brined first using a brine of 1 quart water, 1/4 cup kosher salt, 2 tbsp brown sugar, 1 star anise pod, 1 bay leaf, a few pepper corns, juniper berries, allspice berries and fennel seeds lightly crushed. Brine for at least 2 hours and up to overnight. Pat dry and follow recipe except add garlic only at the end right before putting in oven because otherwise it will burn.
abm
Had butcher cut 4 3/4” ribs. Left out 20 minutes. Dry with paper towel. Salt and pepper. Got to 145’ Took longer than recipe cast iron. By mistake added sauce too early- when meat was flipped. Followed rest of recipe. Served with green leaf salad and potato chips Sapporo beer. Definitely repeat
Hannah
Cooked with 1 inch chop. Sweet and tangy but not a flavor punch. Left chop in pan when added sauce and cooked until thermometer read 140° next to the bone. To punch up flavor, maybe add more preserves and mustard. Or juice of the same fruit, mustard powder, or same vinegar from mustard.
Rachel S
This is delicious! And thanks to the cook who suggested using bread to mop up any left-over sauce! What a great idea.
CLHK
Delicious!
Sara
I made this using my homemade pepper jelly and it was wonderful. I removed the chops while I reduced some of the water out as it deglazed pan, then added chops back to pan. I had fairly thin chops and plan to try it again with thicker chops next time.
c
As a non pork chop lover, I thought this was very delicious! I used the BM orange marmalade after I saw another reviewer state that they liked to use a bitter orange jam. I’m going to try this sauce soon on chicken for the others I couldn’t quite convince on pork texture… it’s a keeper.
Libby
Combined course ground dijon mustard with a peach bourbon preserve, then let the pork rest in a warm oven for additional time while the sauce thickened. Absolutely delicious!
Ellen
Delicious and easy way to prepare pork chops. Rave reviews from our house!
Barbara
Too much water. Use a very thick jam and thick mustard. Cooking times and heat were a little off the mark. Trying to create a thick sauce/glaze after the heat had been down didn’t help.
mamasledge
I have made this for years using pear preserves, but tonight I had a jar of coarse pepper jelly with just a bit left in the jar. I used it with coarse ground mustard. My husband was seen eating the sauce remaining in the skillet on a slice of bread! It was a hit.
Susan
Peach Preserves + Grey Poupon Country Dijon. 2 “butchers Best” Frenched Cut Pork Chops, about 3/4” thick Browned 5, flipped 2, heat off 5. On plates 136 and 138 degrees. Covered and let them sit. 3 minutes to thicken the sauce, intermittent stirring. Tasted. Lovely as is.
Private notes are only visible to you.
Advertisement
