I was desperate. I wanted to serve Cookie Bandit something special, but we were low on funds and on time. It's practically impossible to cook with Miss Pebbles roaming the kitchen - she crawls over to my feet and wraps herself around my ankles. I can often get her to play by herself for a few minutes in the living room while I whip something up, but 15 minutes or so is about all I get. It's difficult to cook fancy dishes in 15 minutes!
That's why I created this. It's beautiful and remarkably easy, and it tastes like something that could be served at the Cheesecake Factory. When Cookie Bandit dug in, his eyes lit up like it was Christmas. Made my day!
If you've got 15 minutes on hand, give this one a go. In a small bowl, combine honey, 1 T. oil, mustard, rosemary, vinegar, garlic, salt, and pepper.
Meanwhile, in a large skillet, brown pork chops in oil on both sides. They don't need to be cooked through at this point...just browned (we only have 15 minutes, after all).
Transfer the pork chops to a baking dish coated with cooking spray. Give your honey mixture a good stir and then pour over the top.
Bake, uncovered, at 350 degrees for 15 minutes or until done. Serve over mashed potatoes, spooning plenty of sauce over each pork chop.
Honey Rosemary Pork
- 6 T. honey
- 3 T. olive oil, divided
- 2 T. Dijon mustard
- 2 t. dried rosemary
- 2 t. balsamic vinegar
- 4 garlic cloves, minced
- 1/4 t. salt
- 1/4 t. pepper
- 4 boneless pork chops
In a small bowl, combine the honey, 1 T. oil, mustard, rosemary, vinegar, garlic, salt, and pepper; set aside In a large nonstick skillet, brown pork on both sides in remaining oil. Transfer to a baking dish coated with cooking spray. Pour honey mixture over pork chops and bake, uncovered, at 350 degrees for 15 minutes or until done.