Thin-sliced pork chops marinated in honey, Dijon, olive oil, garlic, and thyme are one of the most efficient high-flavour meals in the rotation. Marinate in the morning — even 30 minutes is enough, all day is better. The honey caramelises in a very hot pan into a golden glaze in under 3 minutes per side. Pull the moment the juices run clear — thin-sliced chops go from perfect to dry in a single minute. A store salad kit handles the side: open the bag, use only half the dressing packet, toss. No cutting board needed for the salad.
Ingredients
- ~1.5 lbs thin-sliced boneless pork chops
- Marinade
- 3 tbsp Dijon mustard
- 2 tbsp raw honey
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper
- 1 store salad kit (romaine or spring mix base — use ½ the dressing packet)
Preparation
- Marinate this morning or the night before: whisk Dijon, honey, olive oil, garlic, thyme, salt, and pepper together. Coat all chops and refrigerate.
- Heat a cast iron pan or George Foreman grill over HIGH heat. Cook the thin-sliced chops 2–3 minutes per side MAXIMUM — the honey caramelises fast. The moment the juices run clear, pull them off. Rest 2–3 minutes before slicing.
- While the chops rest: open the salad kit, add half the dressing packet, toss. Serve alongside.
- Pack cold pork chops for Wednesday lunch — slice into strips and serve cold over spring mix with cherry tomatoes and a squeeze of lemon.
Notes
Portions: Him & Son: 5–6oz Honey Dijon pork chops + caramelised glaze + salad kit with ½ dressing (~610 cal) | Her: 3–4oz Honey Dijon pork chops + caramelised glaze + salad kit with ½ dressing (~420 cal)
