Pan-Seared Pork Chop with Missouri Honey Mustard Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A succulent pork chop pan-seared to golden perfection and finished with a tangy honey mustard glaze inspired by Missouri regional flavors. This American-inspired pork recipe, ready in about 17 minutes, pairs bone-in pork chop, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 12 min Serves 1 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1 bone-in pork chop (8 oz) and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, then add the pork chop and cook for 4 minutes without moving until the edges are golden brown.
  3. Step 3: Flip the pork chop and cook for another 3-4 minutes until the internal temperature reaches 145°F and the pork is juicy with a slight crust.
  4. Step 4: Remove the pork chop to a plate and cover loosely with foil to rest.
  5. Step 5: In the same skillet, reduce heat to medium and add 2 tbsp Dijon mustard, 1 tbsp local Missouri honey, and 1 tsp apple cider vinegar, stirring for 1-2 minutes until the glaze thickens and becomes syrupy.
  6. Step 6: Remove the pan from heat and whisk in 1 tbsp unsalted butter and 1 tsp fresh thyme leaves until glossy.
  7. Step 7: Spoon the honey mustard glaze over the rested pork chop and serve immediately.

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