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Whisky Mustard Chops

I had some pork chops in the fridge but was uninspired on what to do with them.  I did some browsing and came across the recipe for whisky mustard chops.  I tweaked it a little bit but owe most of the credit to James Martin.  Here is his original recipe:


Here is my version:

{Whisky Mustard Chops}

  • 2 boneless pork chops
  • Salt & Pepper
  • 3 tbsp. whiskey
  • 1 tbsp. honey
  • 1 tbsp. lemon juice
  • 2 tbsp. whole grain mustard
  • 1 tbsp. dijon mustard
  • 2 tbsp. apple cider (or water)
  • 1/4 c. bread crumbs
  • 1/4 tsp. dried thyme
  • 1 tbsp. butter
  • 2 tsp. olive oil

Heat oven to 400°.  Pat the pork chops dry and sprinkle with salt and pepper; set aside. 

In a small saucepan combine the whiskey, honey, lemon juice, both mustards, and the apple cider.  Heat to boiling and lower to a simmer.

Let reduce down to half of the liquid.  Remove to a shallow bowl (for coating the chops) and let cool.

Mix the breadcrumbs and thyme together.  Heat the butter and oil in an oven proof saute pan over medium high heat.  Coat the chops in the mustard mixture and then dredge in the breadcrumbs.  Brown in the saute pan for 2-3 minutes on each side or until browned. 

Move the saute pan to the oven and bake until cooked through, 10-12 minutes.

I served the pork chops with Gorgonzola Mashed Potatoes & Roasted Pears and Onions.  Enjoy!

Filed under: Pork


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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