Mustard Soy Braised Pork Chops with Celery
Elevate your weeknight dinners with this savory Mustard Soy Braised Pork Chops with Celery recipe, a comforting one-pan dish that’s as flavorful as it is simple to make. Tender, golden-browned bone-in pork chops are braised to perfection in a rich, tangy sauce made with soy sauce, Dijon mustard, honey, and chicken broth. The addition of softened onions, garlic, and crisp celery infuses the dish with aromatic depth, while a final garnish of fresh parsley adds a burst of freshness. With just 15 minutes of prep and a simmering time of 30 minutes, this meal is easy enough for weeknights yet sophisticated enough for entertaining. Serve with rice, mashed potatoes, or crusty bread to soak up the luscious sauce, and watch it become a family favorite. Perfectly balanced flavors and simple techniques make this the ultimate dinner solution for pork lovers!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 4 stalks celery stalks, sliced at an angle
- 3 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 1.5 tablespoons honey
- 1 cup chicken broth
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Pat the pork chops dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the pork chops for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the celery and cook for 2 minutes until slightly softened.
In a small bowl, whisk together the soy sauce, Dijon mustard, honey, and chicken broth.
Pour the sauce over the vegetables in the skillet and stir to combine.
Nestle the seared pork chops back into the skillet, cover with a lid, and reduce heat to low.
Simmer for 25-30 minutes, flipping the pork chops halfway through, until they are tender and cooked through (internal temperature of 145°F or 63°C).
Remove the pork chops from the skillet, increase the heat to medium, and let the sauce simmer uncovered for 5 minutes to thicken slightly.
Serve the pork chops hot, topped with the celery mixture and drizzled with sauce.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 614 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
