Honey Mustard Pork Chops

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  0.3 cup Mayonnaise, Regular
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Honey
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  0.1 tsp Garlic powder
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  0.3 tsp Paprika, Smoked
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  1 tbsp Vegetable oil
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  2.5 lbs Pork Chops, Bone-In

Instructions

1. 1Stir together the mayonnaise, Dijon mustard, honey, garlic powder, smoked paprika, salt, and black pepper in a small bowl until combined; set aside.
2. 2Pat the pork chops dry with paper towels and season both sides evenly with salt and pepper.
3. 3Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches, add 2 pork chops at a time and cook 3–4 minutes per side over medium-high heat until golden brown, then transfer to a plate. Repeat with remaining pork chops.
4. 4Return all pork chops to the skillet and coat both sides generously with the honey mustard sauce.
5. 5Reduce heat to medium, cover the skillet, and cook 8–12 minutes over medium heat until the internal temperature reaches 145°F when measured at the thickest point.
6. 6Remove the lid and increase heat to medium-high; cook uncovered 2–3 minutes over medium-high heat until the sauce thickens and the surface is golden and bubbly.
7. 7Divide the pork chops and sauce evenly into 4 airtight containers while hot, placing one chop with sauce in each container.
8. 8Allow to cool to room temperature before sealing, then refrigerate for up to 4 days.