This may be one of the easiest fried pork chop recipes in the world. A little bit of salt and pepper, a quick flour dredge, and then a quick and easy pan fry in olive oil makes these pork chops the perfect option for a busy weeknight meal. And, once they are topped with a delicious mandarin orange honey mustard sauce, your mouth and your stomach are going to totally fall in love.
If you were to ask me what my all-time favorite dinner is, after some thought, I would most likely answer fried pork chops. Fried pork chops with a big ol’ side of mashed potatoes and a generous helping of sweet and sour red cabbage. Y’all, seriously, I LOVE fried pork chops, like LOVE with a capital L capital O capital V capital E. My dad used to make them all of the time for us when I was younger, and then later on in life one of my favorite father-figures would also make them for me as well. Sadly, however, when it comes to me actually make them for myself, I usually choose not to because of having to clean up the grease-splattered stove afterward. Sometimes though, you just gotta give in and dirty up the stove. I mean, really, aren’t fried pork chops worth dirtying up the kitchen? Especially when they’re smothered in a mandarin orange honey mustard sauce.
Ingredients:
Pork Chops:
- 3 Tablespoons Olive Oil
- 4 Pork Chops (Boneless or Bone-In)
- Ground Sea Salt & Freshly Ground Black Pepper
- All-Purpose Flour (Approximately 1-Cup)
Mandarin Orange Honey Mustard Sauce:
- 3 Tablespoons Honey
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Mayonnaise
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes (Optional)
- 1 (11-oz.) Can Mandarin Oranges in Light Syrup, Rinsed & Drained
Directions:
Pork Chops:
- Place the olive oil in a large skillet over medium-high heat.
- Generously salt and pepper each pork chop on both sides. Dredge in flour and shake off any excess flour.
- Place the pork chops into the skillet and fry until each side is golden brown and the pork chops are cooked through.
- Drain the pork chops on a paper towel-lined plate.
Mandarin Orange Honey Mustard Sauce:
- In a medium bowl, whisk together the honey, mustard, mayonnaise, freshly ground black pepper, and crushed red pepper flakes.
- Add the mandarin oranges to the sauce and gently stir to combine.
- Serve each pork chop smothered in the mandarin orange honey mustard sauce.
Suggestions:
- You can use boneless or bone-in pork chops for this recipe. I used boneless, however, I will admit that bone-in is usually more flavorful and tender.
- Let your pork chops sit at room temperature for 30 minutes before seasoning them and dredging them in flour.
- The time your pork chops take to fry will depend on their thickness and the heat of your stove. Keep a close eye on them. 145 degrees is the magic number if you are using a thermometer.
- When I first made these, I did not add the crushed red pepper flakes. They were on the sweet side and I felt they needed just a little touch of heat, so I made them a second time with the crushed red pepper flakes. You do you. If you like heat, add the crushed red pepper flakes. If you don’t like heat, leave them out.
Improvements:
- Make this same recipe using grilled pork chops. Drizzle the pork chops with olive oil, sprinkle with salt and pepper, and then grill until done.
- Add a tablespoon of freshly chopped parsley or chives to the mandarin orange honey mustard sauce.
Ingredients:
- 3 Tablespoons Olive Oil
- 4 Pork Chops (Boneless or Bone-In)
- Ground Sea Salt & Freshly Ground Black Pepper
- All-Purpose Flour (Approximately 1-Cup)
- 3 Tablespoons Honey
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Mayonnaise
- 1/4 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes (Optional)
- 1 (11-oz.) Can Mandarin Oranges in Light Syrup, Rinsed & Drained
Directions:
- Place the olive oil in a large skillet over medium-high heat.
- Generously salt and pepper each pork chop on both sides. Dredge in flour and shake off any excess flour.
- Place the pork chops into the skillet and fry until each side is golden brown and the pork chops are cooked through.
- Drain the pork chops on a paper towel-lined plate.
- In a medium bowl, whisk together the honey, mustard, mayonnaise, freshly ground black pepper, and crushed red pepper flakes.
- Add the mandarin oranges to the sauce and gently stir to combine.
- Serve each pork chop smothered in the mandarin orange honey mustard sauce.
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