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This honey mustard pork chops recipe has a picky eater approved sweet and savory sauce that’s made with everyday ingredients! It’s another budget-friendly 30-minute meal.
Try my Creamy Honey Mustard Chicken or Honey Mustard Salmon next.
Why you’ll love it
These pork chops with honey Dijon sauce are quick yet feel more elevated than chicken tenders with Honey Mustard Dipping Sauce. Maybe I’m a big kid at heart, but I cannot get enough of honey mustard. It’s just so comforting while being simple to make!
Dijon is my choice for honey mustard since it gives that perfect savory contrast to the sweet honey, which means the sauce is perfectly balanced. It goes so well with juicy and tender pork chops in this quick dinner! A hint of garlic powder ties it all together.
What you’ll need
- Pork chops – I prefer boneless, but you can use bone-in
- Garlic powder – along with salt & pepper, it gives the chops themselves extra flavor
- Honey – for that signature sweet quality
- Dijon mustard – it has that sharp and tangy contrast to complement the honey
- Chicken broth – the base of the sauce and another layer of flavor
- Cornstarch – to thicken the sauce
- Olive oil and butter – for pan frying
- Parsley – a nice pop of freshness (optional)
Helpful tips
- Use pork chops that are 3/4″ to 1″ thick so that they don’t end up undercooked or overcooked since they finish cooking in the sauce.
- Pork is done at 145F (a little pink inside is fine), and you can test with an instant read thermometer. There’s no need to have chewy meat! Keep in mind it’ll continue cooking a bit after being taken off the heat, too.
How to make honey mustard pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Season the pork chops with the garlic powder and salt & pepper. In a medium bowl, whisk together the sauce ingredients. Heat up the oil and butter, then sear the chops on both sides until golden.
Pour in the sauce, and cook for another few minutes until the pork is cooked through to 145F and the sauce has thickened up. If using, add the chopped parsley. Taste, and season with extra salt & pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I love the sear you can get with a good cast iron skillet.
- No crouching down to get accurate measurements with these angled measuring cups, and this butter dish has measurement markings right on it for where to cut.
- Here’s my trusty whisk pictured.
Substitutions and variations
- The Dijon balances out the sweetness of the honey, so if swapping varieties of mustard, keep in mind that it might end up sweeter than intended.
- I used boneless for the photos, but feel free to use bone-in pork chops if you prefer. If they’re particularly large, you may need to sear them in two batches.
- Check out my Honey Mustard Pork Tenderloin instead.
What to serve with honey mustard pork chops
- I like to make it a meal with my Sautéed Green Beans and restaurant-style Garlic Mashed Potatoes. My reader fave Quick Buttered Noodles are also fantastic.
- Make an Olive Garden style salad at home with lettuce, Garlic Parmesan Croutons, pepperoncini peppers, olives, and my homemade Olive Garden Salad Dressing.
- Extra Cheesy Garlic Bread, anyone?
Leftovers and storage
- Store any leftover pork chops for 3-4 days in the fridge.
- Reheat over a low heat in a saucepan until warmed through, taking care to not dry out the meat.
- You can freeze this recipe for up to 3 months.
If you made this simple honey mustard pork recipe, please leave a star rating and review in the comments below! You can also tag me on Instagram with your photos.
Honey Mustard Pork Chops
Ingredients
- 4 pork chops see note
- 1/4 teaspoon garlic powder
- Salt & pepper to taste
- 1/4 cup honey
- 1/4 cup Dijon mustard see note
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon butter
- Chopped parsley optional, to taste
Instructions
- Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork chops with the garlic powder and salt & pepper on both sides.
- Whisk the sauce ingredients together in a medium bowl (honey, Dijon mustard, chicken broth, cornstarch).
- Add the oil and butter to a skillet over medium-high heat. Once the pan is HOT, add the pork chops to the pan and cook for 3-5 minutes/side until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick).
- Reduce the heat to medium-low. Pour the sauce into the skillet and cook for another 3-5 minutes or until the pork is cooked through (at least 145F) and the sauce has thickened.
- Sprinkle parsley over top if using and season with extra salt & pepper as needed.
Notes
- You can swap the Dijon mustard with another variety of mustard, but keep in mind the sharpness of the Dijon does offset some of the sweetness of the honey, and some mustards may make the dish super sweet.
- Use boneless pork chops or bone-in. I suggest using pork chops that are 0.75-1″ thick. Anything much thicker or thinner is likely to end up under or overcooked so you will need to tweak recipe timing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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