Mustard-Glazed Pork Chops

Pork & Potatoes

• 4 pork chops — about ¾-inch thick
• 1 pound small new potatoes — sliced into ¼-inch rounds
• As needed salt — to taste
• As needed black pepper — to taste

Mustard-Apricot Glaze

• ½ cup water
• ¼ cup apricots — dried, chopped
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1 medium green onion — sliced
• 1 teaspoon chicken bouillon granules
• ¼ teaspoon turmeric
• ½ cup cold water
• 1 tablespoon cornstarch
• 2 tablespoons brown mustard seeds — coarsely crushed

or

• 1 teaspoon hot dry mustard powder

If Using Dry Mustard

• 1 teaspoon cold water

1. Broil the Pork Chops: Set an oven rack about 4 inches below the broiler element and preheat the broiler. Trim excess fat from the pork chops, pat them dry, and season both sides lightly with salt and black pepper. Arrange the chops on a broiler pan and broil about 4 minutes per side, turning once, until lightly browned and an instant-read thermometer inserted into the thickest portion registers 145°F, about 8–9 minutes total. Transfer the chops to a clean plate and rest for at least 3 minutes.4 pork chops, salt, black pepper
2. Steam the Potatoes: While the pork cooks, bring about 1 inch of water to a boil in a pot fitted with a steamer basket. Add the sliced potatoes, season lightly with salt and black pepper, cover, and steam over medium-high heat for 10–12 minutes, until fork tender but still holding their shape. Remove from the heat and keep covered until serving.1 pound potatoes, salt, black pepper
3. Prepare the Mustard: If using hot dry mustard powder, whisk the mustard and cold water together in a small bowl until smooth. Let stand for about 15 minutes while the glaze simmers.1 teaspoon hot dry mustard powder, 1 teaspoon cold water
4. Make the Glaze: In a medium saucepan, combine the water, dried apricots, brown sugar, apple cider vinegar, green onion, chicken bouillon granules, and turmeric. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered for 5–10 minutes, stirring occasionally with a wooden spoon, until the apricots are soft and beginning to break down.½ cup water, ¼ cup apricots, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 green onion, 1 teaspoon chicken bouillon, ¼ teaspoon turmeric
5. Thicken the Sauce: In a small bowl, whisk together the cold water and cornstarch until completely smooth. Stir in the crushed brown mustard seeds, or stir in the prepared hot dry mustard if using that option. Slowly stir the mixture into the saucepan. Increase the heat to medium and cook, stirring constantly with a wooden spoon, until the glaze is thickened, bubbling, and able to coat the spoon. Cook for 2 minutes more, then remove from the heat.½ cup cold water, 1 tablespoon cornstarch, 2 tablespoons brown mustard seeds or 1 teaspoon hot dry mustard powder mixed with 1 teaspoon cold water
6. Serve: Stir any juices from the resting plate into the warm glaze. Arrange the potatoes and pork chops on plates and spoon the mustard-apricot glaze generously over the top.