Prep time 5 min.

Cook time 20 min.


1 Tbsp. olive oil

4 bone-in pork chops, 1/2 to 3/4-inch thick

Salt and black pepper, to taste

2 cups College Inn® Bold Chicken Stock

2 Tbsp. Dijon mustard

1 Tbsp. honey

1 Tbsp. cornstarch

Hot mashed potatoes or rice, optional


  1. Heat oil in a large skillet over medium-high heat. Season chops with salt and pepper; cook 6 to 8 minutes on each side until browned on the outside and slightly pink in center and the juices run clear or until internal temperature reaches 145°F. Remove chops from skillet and cover to keep warm.

  2. Whisk together stock, mustard, honey and cornstarch in a small bowl. Immediately add to skillet and bring to a boil. Reduce heat to medium and simmer until thickened, stirring frequently, scraping up browned bits from bottom of skillet. Season to taste with salt and pepper.

  3. Serve chops with sauce and mashed potatoes or rice, if desired.

VARIATION:  To make Dijon Chicken Breasts, prepare recipe as directs, except use 4 boneless skinless chicken breast halves instead of pork chops.  Cook about 5 to 7 minutes per side or until no longer pink inside and internal temperature reaches 165°F.


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