This Little Piggy Went… In My Belly: Honey-Dijon Pork Chops with Carrots and Herbed Rice


My original plan today was just to make fried pork chops and some rice- Knorr’s rice sides couldn’t be easier to make and they’re pretty tasty! As I was pouring the rice into the pot, the recipe on the back of the package caught my eye- honey mustard pork chops! It’s like they knew which meat I had defrosted. So I took the recipe and added a few things here and there which resulted in a quick, easy, delicious dinner! The rice was super straight-forward… The directions were right on the package. Here is what I did for the chops:

3 Pork chops
1/2 cup flour
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1/4 tsp garlic powder
2 tbsp dijon mustard
Splash of dry white wine
1/3 cup chicken stock
1 tbsp honey
1/3 cup chopped carrots
Olive oil

Combine the flour, salt, cayenne pepper, smoked paprika, and garlic powder in a shallow bowl. Coat the pork chops in the flour mixture- make sure the pork chops are at room temperature, otherwise they won’t cook evenly!
Coat the bottom of a pan with olive oil and set it over med-hi heat. Cook the pork chops in the oil; for a 1/2 inch thick chop, I have it about 3 minutes per side.
Once the chops are cooked, set them aside.
In the same pan, toss in the chopped carrots and the splash of white wine. Cover the pan for about 2 minutes while the carrots cook a bit. Add the dijon, the honey, and the chicken stock, and mix all the components together into a nice, uniform sauce.
Plate your pork chops and pour the carrots and sauce over the top of them! Enjoy!


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