Add a spicy-sweet kick to your traditional pork chop recipe by simmering pork chops in a honey, Dijon mustard, ground ginger, cinnamon, and clove glaze. Serve with mashed potatoes to soak-up the extra sauce.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
I live in Austria and meat is cut differently here. I can never find boneless chops that are more than 1/4 " or so thick. So I bought a bone in roast, boned it and cut some nice fat chops. I didn't realize I was almost out of honey, so added apricot jam to make up the difference. These.....were.....outstanding. Yum!
This tasted great!! I made the glaze and cooked the porkchops seperately. It was sweet and spiced and looked perfect with the meat alongside baked potato, broccoli and soda bread. A n awesome St. Patrick' Day dinner!