Marinate Pork Chops In This Pantry Staple For Heavenly Flavor

Pork chops are more than just a shaken and baked dinner staple of yore. This mild, bone-in or boneless protein has a bit of a humdrum reputation, at least when made at home. This is partly due to overcooking (in the past, pork was recommended to be cooked to 160 degrees Fahrenheit, but now 145 degrees is recommended), and partly due to a lack of marinating. And, honestly, pork chops could do with a good marinade. The process will help tenderize your meat and infuse it with flavor. But what should you use for your marinade? You could go for an intricate mix, yes, or you could just look to your pantry and reach for that handy-dandy bottle of mustard.

Not only will marinating your chops in mustard give them a kick of sharp, nay, piquant flavor, but mustard will actually help soften your pork. You can use several different varieties of mustard for this, but Dijon's versatile, well-rounded taste makes it perfect for the task. To make the marinade, combine your mustard with vinegar, olive oil, and other seasonings, such as garlic or rosemary. Mix the ingredients, pour them into a resealable bag, add the chops, and zip it closed. Make sure the chops are completely covered, and let them sit for about one to three hours, depending on their thickness. Cook as usual, and enjoy.

This is all pretty general guidance, of course. Feel free to play with your marinade recipe to get it just right. One alteration you might consider is your choice of mustard. For example, if you want a sharper, more intense flavor, use brown mustard. It is spicier and less vinegar-forward than other varieties. If you want something a bit sweeter, go for honey mustard, which adds a lovely, creamy texture and a less intense (but still present) flair. You can also use a combination of mustards to help customize your pork chops and achieve your perfect balance of flavors.

In addition to this, you can also incorporate other ingredients into your marinade to help complement or emphasize your mustard. For example, using apple cider vinegar in your marinade will pair perfectly with a creamy Dijon or sweet honey mustard. For a richer but still slightly sweet kick, use balsamic vinegar. This will play well with most any mustard, and help bring depth to your dish that might otherwise be lacking. To add a bit of umami flavor, add a few dashes of Worcestershire sauce and perhaps a bit of brown sugar for a touch of sweetness and some rich molasses flair.

If you want to make the most of your mustardy marinade, you can even repurpose it as a delicious pan sauce to serve with your chops. Just make sure to properly cook it in order to kill off any potentially harmful bacteria. Et voilà! You have mustard-marinated pork chops cooked in their very own sauce.