Honey Mustard Pork Chops
I still remember the first time I made this dish—rain tapping on the windows, craving something cozy but not too heavy. Instead of a plain pan-fry, I whisked together honey, Dijon mustard, garlic, and a splash of vinegar. The result? Juicy, golden pork chops cloaked in a sticky-sweet, tangy glaze my family devoured. Now it’s a regular in our dinner rotation, and I think you’ll love it just as much.
Why You’ll Love This Recipe
- Quick and easy: Ready in about 30 minutes—weeknight friendly!
- Flavor packed: Sweet honey balances tangy mustard for a sauce that clings to every bite.
- Versatile: Works with bone-in or boneless pork chops.
- Restaurant-worthy: A cozy dish that feels gourmet without the fuss.
Ingredients
- 4 pork chops (bone-in or boneless), 1½–2 lbs total, 1″ thick
- 2 tbsp olive oil or butter
- ½ cup chicken broth or water
- 3 tbsp Dijon mustard
- 2 tbsp whole-grain mustard (optional)
- ¼ cup honey
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley, optional garnish
Instructions
- Prep the Pork Chops: Pat dry, then season both sides with salt, pepper, and paprika.
- Sear: Heat oil in a skillet over medium-high. Sear pork chops 3–4 minutes per side until golden brown. Transfer to a plate.
- Make the Sauce: In the same skillet, sauté garlic for 30 seconds. Stir in Dijon mustard, whole-grain mustard, honey, broth, and vinegar. Simmer 2–3 minutes until slightly thickened.
- Finish Cooking: Return pork chops to skillet, spoon sauce over, reduce heat, and cover. Cook 6–8 minutes, until internal temp reaches 145°F (63°C).
- Serve: Garnish with parsley and spoon extra sauce over the chops before serving.
Chef Tips & Variations
- Sweeter sauce: Add an extra tablespoon of honey if you prefer more sweetness.
- Herbal twist: Add fresh thyme or rosemary sprigs to the skillet while simmering the sauce.
- Chicken variation: Swap pork chops for chicken breasts or thighs and cook until done.
- Extra tang: Use whole-grain mustard or add a splash more vinegar for sharper flavor.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a covered skillet with a splash of broth to keep moist.
- Freezer: Freeze cooked chops with sauce for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I bake these instead?
Yes! After searing, transfer chops with sauce to a baking dish and bake at 375°F (190°C) for 15–20 minutes.
What sides pair well?
Mashed potatoes, rice pilaf, or roasted veggies are perfect companions for the rich honey mustard glaze.
Can I use thick-cut chops?
Absolutely—just extend cooking time slightly and use a meat thermometer to ensure doneness.
Honey Mustard Pork Chops
Yield: 4 servings
Prep Time: 10 minutes · Cook Time: 20 minutes · Total: 30 minutes
Ingredients
- 4 pork chops (bone-in or boneless), 1″ thick
- 2 tbsp olive oil or butter
- ½ cup chicken broth or water
- 3 tbsp Dijon mustard
- 2 tbsp whole-grain mustard (optional)
- ¼ cup honey
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Season chops with salt, pepper, and paprika.
- Sear in skillet 3–4 min per side; set aside.
- Sauté garlic, then whisk in mustards, honey, broth, and vinegar; simmer 2–3 min.
- Return chops, spoon sauce over, cover, and cook 6–8 min until 145°F (63°C).
- Serve hot, garnished with parsley.
Tip: Always rest pork chops 5 minutes before serving so the juices redistribute.
Tried these honey mustard pork chops? Let me know in the comments how your family enjoyed them! And don’t forget to save or share this recipe—it’s a keeper for busy weeknights.