Honey Butter Pork Chops

I never add butter to pork chops, except for last week when I had some that I’d melted with the intention of using it in another recipe. There was a problem with the other recipe – acorn squash that had seen better days. Anyway . . . the squash went outside to the local wildlife and I had melted butter sitting on the counter. Also still in the fridge was some heavy whipping cream . . . so, I made up this recipe.  

Honey Butter Pork Chops
These are yummy served with lemon and herb steamed golden potatoes and balsamic pan-roasted Brussels sprouts.

6 boneless pork loin chops, excess fat removed
½ cup plain breadcrumbs
½ cup flour
½ teaspoon sea salt
Freshly ground black pepper
2 tablespoons coconut oil
½ cup heavy whipping cream
¼ cup honey (we have neighbors with a bee hive!)
¼ cup (half a stick) butter, melted
1 tablespoon Dijon mustard
½ teaspoon ground mustard
¼ teaspoon ground nutmeg

Preheat oven to 350°F. Lightly grease a 2-3 quart baking dish. 
Combine breadcrumbs, flour, salt and pepper in a shallow dish. Melt coconut oil in a large, heavy skillet. Dredge pork chops in breadcrumb mixture and brown on both sides (about 4 minutes each side) over medium heat.
Meanwhile, whisk together whipping cream, melted butter, honey, Dijon and ground mustards, and nutmeg. Season to taste with salt and pepper. Arrange browned chops in prepared dish and pour honey butter mixture over top. Bake, covered for about 20 minutes. Uncover, flip chops, drizzle with sauce, and continue baking uncovered until juices run clear.