Recipes and Cooking Crispy Honey-Mustard Pork Chops Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Cook Time: 34 mins Chill Time: 5 mins Bake Time: 8 mins Total Time: 44 mins Servings: 4 Jump to Nutrition Facts Ingredients Pork Chops: 4 pork chops, 1/2-inch thick (about 1 1/2 pounds) ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup honey ¼ cup stone-ground mustard 2 tablespoon panko (Japanese-style bread crumbs) 2 teaspoon chopped fresh marjoram ⅛ teaspoon onion powder ¼ cup extra-virgin olive oil Sweet Beet Chutney 1 pound beets (red and/or yellow and orange), peeled and cut in 3/4-inch dice and/or baby beets, halved ¾ cup water ¼ cup cider vinegar 3 tablespoon honey ½ cup raisins 1 teaspoon ground coriander ½ teaspoon dry mustard ½ teaspoon ground cardamom Directions Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside. Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes. Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes. Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney. Sweet Beet Chutney In a medium saucepan combine the beets and 3/4 cup of water. Bring to boiling, covered. Reduce heat. Boil gently, covered, for 8 minutes. Uncover. Stir in the cider, honey, raisins, coriander, dry mustard, cardamom, and salt to taste. Return to gentle boiling. Cook, uncovered, for 20 to 25 minutes, until liquid is reduced and syrupy. Sauteed Beet Greens: If your beets have nice greens, save them to serve with the chops. Wash the reserved greens well. Coarsely chop the greens; set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add greens; cook and stir for 2 to 3 minutes or until crisp-tender. Season to taste with salt and pepper. * If honey is thick, heat in microwave for 5 to 10 seconds. For vibrant color and earthy flavor, use a variety of deep red beets to make this chutney. Rate it Print Nutrition Facts (per serving) 553 Calories 25g Fat 58g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 553 % Daily Value * Total Fat 25g 32% Saturated Fat 4g 20% Cholesterol 64mg 21% Sodium 783mg 34% Total Carbohydrate 58g 21% Total Sugars 49g Protein 26g Vitamin C 15.4mg 77% Calcium 70.7mg 5% Iron 2.3mg 13% Potassium 888mg 19% Folate, total 133.1mcg Vitamin B-12 0.5mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.