Mustard Marinated Pork Chops

Why This Mustard Marinated Pork Chops Beats Every Other Version

Most pork chops at diners come out dry. I ordered a pair at a highway place last winter for $18.49 and they were gray and tough. The sauce was watery.

Online recipes bug me because they call for long overnight marinades or fancy ingredients you have to hunt for. This mustard marinated pork chops version uses yellow mustard from the fridge, garlic, a little spice, and lime. You rub it on, sear it, add onions and a splash of water, and it finishes in one skillet.

The mustard keeps the meat moist. The onions turn sweet in the pan juices. I tried it once without the lime. Flat. The acid matters.

You get restaurant-looking chops with almost no dishes.

What You Need for Mustard Marinated Pork Chops

• 4 bone-in pork chops (about 1-inch thick, the $7.99 pack at the store meat counter)
  Thinner ones dry out fast. Go for thicker.
• 3 tbsp yellow mustard (the classic French’s bottle for $1.79)
  Dijon works but changes the flavor. Stick to yellow for this one.
• 3 garlic cloves, minced
• 1 tsp paprika or chili powder
• Juice of 1 lime
• 1 large onion, sliced
• Salt and black pepper
• 1 tbsp oil
• ½ cup water

USDA has the safe internal temperature for pork here: USDA pork

How I Actually Make Mustard Marinated Pork Chops

1. Put the pork chops in a bowl. Squeeze the mustard over them in thick lines. Add the minced garlic, paprika, salt, and pepper.
2. Squeeze the lime over everything and rub it all in with your hands so every side is coated. Let it sit 10 minutes while you slice the onion. It looks messy and yellow. Keep going.
3. Heat the oil in a 12-inch skillet over medium-high until it shimmers. Add the chops and sear 4 minutes without moving them. Flip and sear the other side 3 minutes until browned.
4. Push the chops to the side. Add the sliced onion to the pan and stir for 2 minutes.
5. Pour in the water. It will steam and bubble. Scrape up the brown bits. Lower the heat to medium, cover, and cook 6 to 8 minutes until the chops hit 145°F inside.
6. Let them rest in the pan 3 minutes so the juices settle. Spoon the onions and pan sauce over the top.

The mustard and garlic smell sharp when you rub it in. You hear the hard sizzle when the chops hit the hot pan. The finished meat feels juicy and tender with a little crust.

I once crowded the pan and the chops steamed instead of seared. Next time I cooked them in two batches and the browning was better.

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Leftovers, Storage, and Random Stuff

Day-two mustard marinated pork chops stay moist if you keep the onions and sauce with them. Store in a container in the fridge up to 3 days.

Reheat at 325°F for 12 minutes covered so they do not dry out. Microwave works for single chops but the edges firm up more.

I left a plate out once after dinner and the sauce got sticky. Had to toss it.

For a simple onion side I make with other meats see my caramelized onions. The basic seared pork I do when I skip the marinade is here.

Wikipedia has a clean page on mustard if you want the types: Mustard

Mustard Marinated Pork Chops FAQs

How long should I marinate mustard marinated pork chops?

Ten to fifteen minutes is enough. The mustard works fast. Overnight is fine but not needed.

Can I use boneless chops?

Yes. Watch the time because they cook a little quicker. Pull them at 145°F.

What if the sauce is too thin?

Let it bubble uncovered for 2 extra minutes after the chops are done. It thickens fast.

Can I freeze mustard marinated pork chops?

Cook them first, cool, wrap with the onions and sauce, freeze up to a month. Thaw in the fridge and reheat covered at 325°F.

Go make mustard marinated pork chops tonight. The juicy center is worth the five minutes of rubbing.

Grab the free list if you want more.

Recipe Card

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

• 4 bone-in pork chops (1-inch thick)
• 3 tbsp yellow mustard
• 3 garlic cloves, minced
• 1 tsp paprika
• Juice of 1 lime
• 1 large onion, sliced
• 1 tbsp oil
• ½ cup water
• Salt and black pepper

Instructions

1. Coat chops with mustard, garlic, paprika, salt, pepper, and lime juice. Rub in. Rest 10 minutes.
2. Heat oil in 12-inch skillet over medium-high. Sear chops 4 minutes per side.
3. Add onion and cook 2 minutes.
4. Pour in water, scrape the pan, cover, and cook 6-8 minutes until 145°F.
5. Rest 3 minutes. Spoon onions and sauce over. (Yes the mustard looks bright. Keep going.)

Notes
(Don’t move the chops while searing or you lose the crust.)
(Check temperature so they stay juicy.)