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Serving: These chops pair beautifully with mashed potatoes, roasted vegetables, or a simple green salad.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain juiciness.
Variations:
Creamy Option: Add a splash of heavy cream or sour cream to the baking liquid for a rich, creamy sauce.
Spicy Twist: Mix a pinch of cayenne pepper or red chili flakes into the mustard for a spicy kick.
Herbed Version: Add fresh rosemary or thyme sprigs to the baking dish for an herby aroma.
FAQ:
Q: Can I use regular yellow mustard instead of Dijon?
A: Yes, but Dijon adds a smoother, tangier flavor. If using yellow mustard, the taste will be slightly sharper.
Q: Should I marinate the pork chops first?
A: You can, but it’s not necessary for this recipe. The mustard and garlic mixture adds plenty of flavor during baking.
Q: How do I know when the pork chops are fully cooked?
A: Use a meat thermometer; the internal temperature should reach 145°F (63°C) for safe and juicy pork.
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