Garlic Mustard Bone-In Pork Chops

One of the easiest things I’ve ever thrown together. Just coat the bone-in chops in that garlic mustard aioli (the one from Trader Joe’s is chef’s kiss), load ’em up with cheese and some spices, then broil until they’re golden and crispy. That’s it. Dip in more sauce because obviously. I usually serve it with veggies or rice, but honestly… they’re good enough to eat straight outta the pan.

Quick Tips:

• No Trader Joe’s? Mix mayo, Dijon mustard, garlic, and a little honey to make your own version. You won’t even miss the jar.

• Bone-in chops = flavor central. They stay juicier and have way more depth than boneless, so don’t swap unless you have to.

• Let ‘em sit. That 30-minute fridge time helps the aioli soak in and cling better when broiling.

• Broiler temps vary. Keep an eye on them after 7 minutes — you want crispy golden tops, not charred bricks.

• Want a crustier finish? Broil them on a rack in the skillet so the heat hits all sides.

• Serve with extra sauce. Always. There is no such thing as too much garlic mustard magic.

Yield: 2

Author: Sippin Foodie

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Garlic Mustard Bone-In Pork Chops

One of the easiest things I’ve ever thrown together. Just coat the bone-in chops in that garlic mustard aioli (the one from Trader Joe’s is chef’s kiss), load ’em up with cheese and some spices, then broil until they’re golden and crispy. That’s it. Dip in more sauce because obviously. I usually serve it with veggies or rice, but honestly… they’re good enough to eat straight outta the pan. 

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 2 bone-in pork chops
• 4 tbsp aioli garlic mustard sauce (or mix mayo, Dijon mustard, minced garlic, and honey to taste)
• 1/2 cup grated Parmesan, divided
• 1 tsp garlic salt
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes
• Extra virgin olive oil, for drizzling

Instructions

1. In a medium bowl, coat pork chops with aioli sauce and 1/4 cup Parmesan. Sprinkle with garlic salt, oregano, and red pepper flakes, ensuring all sides are evenly coated. Cover and refrigerate for 30 minutes.
2. Preheat broiler to high. Drizzle a cast-iron skillet with olive oil, then add the pork chops. Sprinkle tops with remaining Parmesan. Broil for 7–10 minutes, or until golden and cooked through.
3. Remove from the oven, top with additional cheese if desired, and serve with extra aioli sauce for dipping...perfectly pairs with vegetables and rice.

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