Pan-Seared Pork Chop with Native English 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.

Juicy pan-seared pork chops glazed with a tangy native English mustard sauce, balancing sharpness and sweetness for a flavorful main course. This British-inspired pork recipe, ready in about 22 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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: 10 min Cook: 12 min Serves 2 British cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 bone-in pork chops and season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering, then add pork chops. Sear for 4 minutes on the first side until golden brown and edges crisp.
  3. Step 3: Flip the pork chops and cook for another 3 minutes until cooked through but still juicy.
  4. Step 4: In a small bowl, whisk together 2 tbsp native English mustard, 1 tbsp honey, 1 tbsp apple cider vinegar, and 1 tsp fresh thyme leaves.
  5. Step 5: Reduce heat to low, brush the mustard glaze generously on both sides of the pork chops and cook for 1 more minute, allowing the glaze to thicken and coat the meat with a tangy shine.
  6. Step 6: Remove from heat and rest the chops for 5 minutes before serving to let juices redistribute.

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