This is a variation of a recipe I made a few weeks ago, the Tarragon Lemon Pork Chops. I wanted to test out that recipe with thin cut pork chops to double check my timings, and try a new sauce.
The idea for the sauce came from The Family Meal and was a sauce they used for lamb. The mustard and mint worked awesome for pork and this sauce will probably be one that I use regularly. The Family Meal is one of my favorite cookbooks as all the recipes are super simple, with a ton of step-by-step photos. I can’t recommend it enough.
This is one meal that you don’t even really have to measure. In a nutshell you sear the pork chops on each side. Then add a dollop of mustard on top of on side of the chops, pour soy sauce and Worcestershire over the mustard, add mint leaves and throw in the over for 10 minutes.
Note: you can make this with thin or thick cut pork chops.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 6 Pork Chops, Thin or Thick Cut Bone-in
- 6 tbsp Whole Grain Mustard
- 2 tbsp Soy Sauce
- 2 tbsp Worcestershire Sauce
- 2 tbsp olive oil
- 8 sprigs Mint Leaves
- 1 cup water or broth
Ingredients
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Instructions
- Preheat your cast iron pan and preheat oven to 350 degrees. I used two 12" skillets and three porkchops in each.
- Salt and Pepper your pork chops and preheat cast iron for 5-10 minutes.
- Put a little bit of cooking oil in your pan and sear your pork chops. I did around 2.5 minutes per side at a little over medium heat. (this doesn't change if you're using thick or thin cut)
- On only one side of the pork chops, add a dollop of whole grain mustard. Approximately 1 tbsp per chop.
- Pour some soy sauce, and then Worcestershire sauce over each pork chops
- Add one sprig to each pork chop.
- Add 1/2 cup of water or broth to each pan around the pork chops.
- Throw your cast iron pan in the oven and cook for 15-20 minutes depending how hot your oven is. If you're doing thin pork chops, I'd cut this down to 10 minutes.
- Serve
