These easy mustard glazed skillet pork chops are perfect for weeknight suppers. The flavors of apple jelly and mustard are balanced with a dash of cinnamon and a bit of vinegar. It’s an excellent dish to serve any night of the week.
What To Serve With These Pork Chops
I like rice with these sweet-tart chops, but there are many other possibilities. Here are a few of my favorite ideas:
- Potatoes – Scalloped potatoes, roasted, fried, or boiled.
- Rice – Plain boiled rice, risotto, or coconut rice.
- Sweet Potatoes – Baked or candied sweet potatoes or a sweet potato casserole.
- Steamed Vegetables – Corn, green beans, broccoli, Brussels sprouts, or carrots.
- Salads – Tossed salad, broccoli salad, coleslaw, or potato salad.
- Pasta – Buttered noodles, macaroni and cheese, or a spaghetti dish, such as cacio e pepe.
How To Store and Reheat Leftovers
- Refrigerate leftover pork chops in a covered container within 2 hours and enjoy them within 3 to 4 days.
- To reheat, place the pork chop(s) in a baking pan and add a splash of water or broth. Cover the pan with foil and heat in a preheated 350 F oven for 15 minutes, or until heated throughout. Look for an internal temperature of 165, the USDA-recommended minimum safe temperature for leftovers.
Skillet Pork Chops With Apple Jelly and Mustard Sauce
- Prep Time: 12 minutes
- Cook Time: 28 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: pork chops
Ingredients
Scale
- 4 pork chops, about 3/4 to 1 inch thick
- kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, sliced
- 1/2 cup apple jelly
- dash ground cinnamon
- 3 tablespoons whole grain mustard
- 1 tablespoon white wine vinegar
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the chops with kosher salt and pepper. When the oil is hot, add the pork chops to the pan along with the sliced onion. Cook for about 8 to 10 minutes total cooking time, stirring the onions frequently and turning the pork chops to brown both sides.
- In a bowl, combine the apple jelly with the cinnamon, mustard, and vinegar.
- Spoon the jelly mixture over the chops, reduce heat to low, cover, and cook for about 20 to 25 minutes, until the chops are cooked through and tender.
