These elegant chops are also quick and easy, perfect for an impromptu dinner party—or for a Wednesday night! Serve chops with sauce, buttered Brussels sprouts, a tossed green salad and hot French bread.


  • 4 boneless ribeye (rib) pork chops (3/4-inch thick)
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • salt (to taste)
  • pepper (to taste)
  • 1/4 cup heavy cream


  1. Stir together honey, mustard and hot pepper sauce. Place pork on rack of broiler pan. Brush with mustard glaze, season with salt and pepper. Broil 4 inches from heat for 4 minutes; turn, brush with glaze. Broil 4 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  2. In small skillet heat cream and remaining glaze over medium high heat, stirring, until slightly thickened.
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