As promised, here is my much anticipated Dilly Mustard Pork Chop recipe. I found a similar recipe on EverydayPaleo.com titled Dad's Pork Chops. I didn't have all the ingredients listed so I made up my own version and thus my Dilly Mustard Pork Chop recipe was born. Generally I am hesitate when it comes to pork chops. They always seem to come out extra dry when I attempt to make them, but this recipe for the other white meat is a thing of beauty. Because I am not home all nights of the week and Danny eats enough food for a small army, I make a Costco sized helping of these pork chops. We live and die by leftovers in the Lehr household.
|There they are, in all their glory.|
|Chop it up|
|The other white meat|
- Half a cup of Deli Mustard -I prefer the Beaver brand...it has whole mustard seeds and a bit of delicious horseradish in it.
- 1 cup of Dijon Mustard- Pardon me, Do you have any Grey Poupon? (or whatever store brand you want)
- 6ish large cloves of garlic
- 2ish tablespoons of dried dill weed
- Coconut Oil 3-4 tablespoons
- Sea Salt
- Costco Package of bone in, thin cut, pork chops (there's usually about 12 in a package)
Preheat oven to 375
Mix both mustards, dill, a dash of salt and pepper, and chopped garlic in a bowl. Place coconut oil in large oven safe frying pan on medium heat. While the oil is heating up, salt and pepper both sides of the pork chops
Place 3-4 pork chops in the pan for 3ish minutes on each side so that the pork chop develops a hint of golden brown color on the outside, but is not cooked all the way through. Place pork chops to the side and do the same with the rest. This helps to seal in the highly anticipated juiciness of the chops.
|Dill Mustard Goodness|
|I love this bowl.|
|Oven Safe Pan|
|Salted and Peppered Chops|
Once the last set of pork chops is done, turn off the heat on the pan. Place a single layer of pork chops on the bottom of the pan and distribute the dill mustard mixture evenly on the tops of the chops. Make another layer of deliciousness with the next set of pork chops and add more of the mustard mixture. Repeat. When your layering is done, (mine is three layers of meaty goodness) place the pork chops in the oven for 30-40 minutes. The more (or less) pork chops you have will obviously affect the time. If you are unsure of the doneness (is doneness a word?) of the pork chops, simply cut into one of the middle ones to make sure you aren't serving under-cooked meat....we aren't trying to impress anyone here, just feed our ravenous significant others without giving them food poisoning.
|Layers of heavenly pork|
|My oven is not very clean|
|No time for a pretty picture, must eat.|