One look at this blog, and anyone that knows me would jump to the conclusion that I’ve been busy and stressed. Another look around my kitchen, and there’s no doubt- So, why so busy?
In NoVA, February and March mean only 1 thing to a fifth grade teacher- Writing Test Season. Now, I’d like to say that tests don’t own my soul, but this year, it’s high stakes and the tests DO own my soul. That means long nights, and unfortunately, many lack luster meals.
Even when I have had the time to make a dinner that ISN’T from a box, we’ve run into 2 situations. Situation A) We’re too famished to quickly snap a few pictures of said meal. OR Situation B) We eat it at 8pm and promptly go to bed, exhausted, and too tired to function enough to write a blog about it.
BUT, just as spring brings new flowers, warmer days, and bunnies… it also brings the end of tests for a bit, and the return of normalcy- More importantly, the return of my creativity to the kitchen!
With that being said, today I’m bringing Honey Mustard Pork Chops to the table.
2 bone-in pork chops
2 tbsp honey mustard
1 tbsp italian seasoning
1 can condensed cheddar cheese soup (I know- NOT one of my normal ingredients)
1/2 cup honey mustard
1 can of water, give or take a bit
2 tbsp paprika
Preheat your oven to 425 degrees, and get a skillet heating over high.
Prepare your pork chops by rubbing 1 tbsp of honey mustard and 1/2 tbsp italian seasoning on one side of each chop.
Pop them onto your heated skillet mustard side down- it’ll sizzle and smoke a little, that’s normal. Let them brown up for about 3 minutes per side, and transfer into a baking dish. Continue cooking in the oven at 425 for about 15 minutes depending on thickness.
While your chops are finishing in the oven, combine the cheddar cheese soup, paprika, and honey mustard in another skillet over medium low. Once stirred together, add 1 can, give or take, and stir continuously until desired consistency is obtained. It should be about the consistency of a gravy. I also add in a few cranks of the salt and pepper grinder, but that’s just me. Cover and simmer over low, stirring occasionally. It’ll look a little something like this:
Once your chops look deliciously done, drizzle them with the cheddar mustard sauce, and enjoy with a side of red skinned mashed potatoes.
On the menu tomorrow: A healthy take on Bacon and Onion Fettuccine.