Honey Mustard Pork Chops
Honey Mustard Pork Chops are easy enough for a weeknight, but delicious enough for a special occasion. Make the juicy pork chops and the sweet and tangy sauce in one skillet!
I’m always trying to make sure that this website has a well rounded selection of recipes. I was surprised to discover that I don’t have all that many pork recipes.
That’s kind of funny, because my family and I eat pork chops quite frequently! We have a great local butcher shop that sells delicious thick-cut chops, so they’re a frequent meal for us.
I like to keep my pork chop dinners pretty simple. If you buy good-quality meat, it honestly doesn’t need much more than a quick sear in a skillet and then into the oven for a few minutes. Sometimes I’m splurge and make gravy from scratch to go with them. But, most of the time, if I’m feeling fancy and have 5 extra minutes, these honey mustard pork chops are what I’ll make.
What’ll you need for honey mustard pork chops:
- pork chops – I like to use thick-cut boneless pork chops for this recipe. You can also use bone-in chops, but they may take a little longer to cook.
- salt and pepper – seasoning the meat is always the first step to tasty pork chops.
- paprika – this will add another layer of seasoning to the chops. Or, if you want to take it to the next level, try my rib rub recipe for these chops.
- vegetable oil – to sear the pork chops in the skillet.
- chicken stock – honey and mustard are the main flavors of the sauce, but chicken stock will stretch these ingredients to make a pan sauce.
- honey – a classic clover honey works great for this sauce. You don’t need a fancy honey. Whatever you have on hand for snack boards like my Easter charcuterie board.
- whole grain Dijon mustard – I like this because it adds actual mustard seeds to the mustard sauce for pork. It’s also so good in egg salad with pickles.
- Dijon mustard – traditional Dijon mustard adds a nice punchy kick of mustard flavor to these chops, and shrimp deviled eggs!
- butter – this will thicken the sauce and make it nice and glazey.
- lemon juice – this brightens the flavor of the sauce with some acidity. You could also use a splash of white wine if you happen to have some open! But if you have any extra lemons on hand, try my lemon smoothie!
Why I love this mustard sauce for pork:
I love this mustard sauce for pork because it comes together in the same skillet that you cook the pork chops in! That also means that you use all of the drippings from the pork chops to flavor the sauce. None of the flavor is wasted!
The honey and the mustard come together to make a sweet and tangy sauce that really complements the rich flavor of the pork. Once you’ve tried honey Dijon pork chops, you won’t be able to go back to eating them plain!
These honey dijon pork chops come together in one skillet:
Just like salmon piccata, these pork chops with honey mustard come together in one pan. First, you’ll be searing the pork chops in a skillet on the stovetop. Then, transfer the chops, skillet and all, to a hot oven so that they cook all the way through.
It’s hard to fully cook them all the way through on the stovetop, since they’re thick cut chops. The outsides will get too dark before the insides are cooked, so the oven transfer is the way to go.
Once they’re cooked through, transfer the pork chops to a plate and then quickly stir together the honey mustard sauce for pork in the same skillet.
What to serve with pork chops with honey mustard:
If it’s a special occasion, finish the meal with my brownie pie recipe!
- 4 thick-cut boneless pork chops (about 2 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- 1/4 cup chicken stock
- 2 tablespoons honey
- 2 tablespoons unsalted butter
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- Preheat oven to 400 degrees F. Sprinkle pork chops all over with salt, pepper and paprika. Heat oil in large skillet over medium-high heat. Transfer pork chops to pan and cook 8 to 10 minutes or until deep golden brown on both sides, turning once halfway through cooking.
- Transfer skillet to oven and cook 4 to 5 minutes or until center of each chop reaches 145 degrees F.
- Transfer pork chops to plate and cover with foil to keep warm. Reduce heat under skillet to medium-low. Add stock, honey, butter, whole grain Dijon, Dijon and lemon juice to pan. Cook 1 minute, whisking constantly. Transfer pork chops back to skillet and turn to cover in sauce. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 648Total Fat: 41gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 186mgSodium: 1152mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 62g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.