Honey Mustard Pork Chops
Makes 2 chops
We’ve got a new wine in town! It’s the perfect Foodie Girl to bring to your next dinner party or date. You can create this recipe using pork tenderloin too. Add a little Yay Day to your dish and your glass, it’s better that way!
1 tablespoon olive oil
2 pork chops, at room temperature
Mustard (Dijon & whole-grain if you have)
Few sprigs of rosemary
1 onion, sliced
Preheat oven to 375° F.
Heat an oven-safe pan over medium heat and add a glug or two of olive oil. Dry both sides of the pork chops with a paper towel and then season with salt. Sear pork chop on one side while you slice the onion.
Flip pork chop and then dollop a spoonful of honey on the top of each chop. Followed by one each of mustard (if you have both). Pull off a few sprigs of rosemary and toss on top.
Place sliced onion all around the pork chops and remove it from heat. Add a cupful of That Girl Yay Day to the onions and then pop the whole pan in the oven and cook for about 7-10 minutes until cooked through.
Serve and enjoy!