Chuletas de cerdo a la plancha con salsa de miel y mostaza

Ingredientes

• 4 boneless pork chops (about 1-inch thick)
• salt and pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 teaspoon olive oil
• 1 cup low sodium chicken broth
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar

Preparación

1. 1

   Take the pork chops out of the refrigerator and let them rest at room temperature for about 30 minutes to take the chill off.

2. 2

   Pat the pork dry with paper towels. Season both sides of the pork chops with salt and pepper, followed by the smoked paprika and garlic powder.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Add the pork chops to the pan and cook on one side until browned, 3-5 minutes.

4. 4

   Flip the pork chops over, reduce the heat to low, and cover the pan. Cook until the internal temperature of the pork chops reaches 145 degrees F on an instant-read thermometer. The cook time will depend on the size and thickness of your pork chops and will probably be between 5 and 12 minutes. Try not to overcook the pork chops.

5. 5

   Meanwhile, stir together the chicken broth, Dijon mustard, honey and apple cider vinegar.

6. 6

   Once the pork chops are cooked through, remove them to a clean plate and loosely cover with foil.

7. 7

   Add the honey mustard mixture to the pan and increase the heat to medium-high. Cook, stirring often, scraping up the browned bits from the bottom of the pan. Cook the sauce until it thickens slightly and is reduced in volume by about half. Turn off the heat and add the pork chops back to the pan with the sauce. Serve pork chops drizzled with sauce.