Honey Mustard Glazed Pork Chops with Mead Mushroom Gravy
Juicy pork chops glazed with honey mustard, baked to perfection, and topped with a creamy mushroom gravy infused with Bearded Tree Wildflower Mead. A deliciously unique twist on a classic dish that is sure to impress.
ingredients
- 4 bone-in pork chops
- 1/4 cup Bearded Tree Wildflower Honey
- 3 tbsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp olive oil
- 8 oz sliced mushrooms
- 1/2 cup Bearded Tree Wildflower Mead
- 1 cup heavy cream
- Chopped fresh parsley for garnish
steps
- 1.
Preheat oven to 375°F. Season pork chops with salt and pepper.
- 2.
In a small bowl, mix honey and mustard. Brush mixture over pork chops.
- 3.
Heat olive oil in an oven-safe skillet over medium-high heat. Brown pork chops on each side.
- 4.
Transfer skillet to oven and bake for 25-30 minutes, or until internal temperature reaches 145°F.
- 5.
In the same skillet, sauté mushrooms until golden brown. Deglaze with Mead.
- 6.
Pour in heavy cream, simmer until thickened. Season with salt and pepper.
- 7.
Serve pork chops topped with mushroom gravy and garnished with parsley.
