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Ingredients
- 6 whole Boneless Porkchops With All Visible Fat Cut
- 1 can (about 14 Oz.) Chicken Broth
- 1/4 cups Honey
- 1/4 cups Dijon Mustard
- 1 dash Salt And Pepper
- 1/4 cups Flour
Method
- Salt and pepper the pork.
- Heat a skillet sprayed with cooking spray.
- When skillet is hot, add chops and brown for 2 to 3 minutes on each side.
- Remove from the pan and set aside.
- Add chicken broth to the pan and stir to remove the bits on the bottom of the pan.
- Add honey and mustard, combine with a whisk.
- Add flour to a little bit of cold water, then add to the pan to thicken the mixture a bit.
- Stir and bring to a boil.
- Add chops back in, lower heat and cook until chops are done.
- I always use a meat thermometer when cooking pork.
- Timing will vary depending on the thickness of your meat.
