Ingredients
- 2 tablespoons EVOO, plus more for drizzling
- 3 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- Grated zest of 1 lemon
- Kosher salt and freshly ground pepper
- 2 shots dry sherry
- 1/2 cup chicken stock
- 1/3 cup honey
- 2 rounded tablespoons Dijon mustard
- Handful fresh tarragon leaves, chopped
- Four 1 1/2-inch-thick bone-in pork chops
Directions
Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
Heat a grill pan or griddle over medium-high heat.
Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
Photo: Pork Chops with Dijon Glaze Recipe
















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By nancy.mintz_128...
Park City, 84
on June 01, 2013
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Great recipe. Made sauce early in day and finished it by reducing it last 7 minutes and then adding mustard and tarragon: delicious on top of the 'grilled' chops. Husband a big fan. Easy.
By debbyrush_10738499
Knoxville, TN
on October 04, 2012
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Wow this was really good. My family lived it. Thanks
By lev96
Bala Cynwyd, PA
on July 16, 2012
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awesome flavors in this dijon glaze. like someone else, i didn't use as much honey as the recipe called for, but followed it closely other than that. delicious and easy. i expect that i will be making this again and again.
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