Tender, juicy, and coated in a sweet-and-savory glaze, these Honey Mustard Pork Chops are a weeknight lifesaver (ready in under 30 minutes!) and elegant enough for guests. Thick-cut pork chops are seared to a golden crust, then finished with a rich honey-mustard sauce that’s simple, luxurious, and packed with flavor. If you love honey-based pork recipes, be sure to check out my popular Honey Garlic Pork Chops, too. Then, explore even more of my delicious pork recipes.
Ingredients & Substitutions
- Pork Chops: I used 3 boneless thick-cut pork chops (about 1 1/2 pounds total). Thick-cut chops stay juicy when seared properly. Bone-in chops work too; just add a few minutes to the cooking time.
- Olive Oil: Use one tablespoon of olive oil for searing the pork chops, and one for sautéing the garlic. Can substitute avocado or vegetable oil.
- Chicken Broth: Chicken broth creates a flavorful base for the sauce. Low-sodium chicken broth allows better control of saltiness.
- Honey: 6 tablespoons add sweetness and a glossy finish. Maple syrup can be substituted if desired.
- Dijon Mustard: Coarse or regular Dijon adds tangy depth. Whole-grain mustard adds texture and visual appeal.
- Butter: Cube the butter before adding it to the sauce. It enriches the sauce and creates a smooth, glossy finish.
FAQs
Can I use bone-in pork chops?
Yes! Bone-in chops are flavorful but may need 2-3 extra minutes per side during searing.
Can I make this ahead of time?
The sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently and pour over freshly cooked pork chops.
Can I use a different sweetener instead of honey?
Maple syrup or agave works well, though the flavor will be slightly different. Adjust the amount to taste.
How do I know when the pork is done?
Pork should reach an internal temperature of 145°F. Let it rest 3-5 minutes under foil before serving to allow juices to redistribute.
Serving Ideas
- Serve with creamy mashed potatoes or stick of butter rice to soak up the sauce.
- Roasted carrots (try my air fryer carrots), roasted parmesan green beans, or roasted asparagus make a simple, flavorful side.
- A fresh, crisp, simple side salad balances the richness of the sauce.
How to Store Honey Mustard Pork Chops
Refrigerator: Store cooked chops in an airtight container with sauce for up to 3 days. Reheat gently in a skillet over low heat to maintain juiciness.
Freezer: Cooked pork chops freeze well for up to 2 months. Place in a freezer-safe container with sauce, then thaw in the fridge overnight before reheating.
Honey Mustard Pork Chops
Ingredients
- 3 boneless thick-cut pork chops, about 1 ½ pounds total
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon garlic, minced
- 2 cups (480 g) chicken broth
- 6 tablespoons honey
- 5 tablespoons coarse Dijon mustard
- ¼ cup (½ stick / 57 g) unsalted butter, cubed
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Pat the pork chops dry with paper towels to remove excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper.
- To a large cast-iron skillet over medium-high heat, add 1 tablespoon oil. Once hot, sear the seasoned pork chops on one side until it forms a golden crust. (To prevent sticking, wait for the pork to form a crust naturally before attempting to flip it, around 3-5 minutes.) The pork will release from the skillet once a proper sear has formed.
- Flip pork and cook on the other side for 3-5 minutes, or until each pork chop reaches an internal temperature of 145°F. Transfer the pork chops to a plate and loosely cover with foil.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the garlic and cook for about 30 seconds, stirring constantly.
- Slowly pour in the chicken broth, stirring constantly to scrape up any browned bits from the bottom of the pan.
- Stir in the honey and mustard, and bring the sauce to a simmer. Let it simmer gently for 3 to 5 minutes, stirring occasionally, until thickened. The sauce should coat the back of a spoon.
- Add the cubed butter and stir until melted and the sauce is glossy and smooth.
- Return the cooked pork chops with any juices to the skillet, turning to coat. Warm through for 1 minute while basting with the sauce.
- Transfer the pork chops to plates or a serving platter. Spoon more sauce over the top and garnish with chopped fresh parsley.
- Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
The pork chops were so tender and the honey-mustard sauce is incredible. This is a great recipe!
Elizabeth
I love how easy this is, but yet so flavorful! Winner winner, pork chop dinner!
Stephanie
Easy enough for a weeknight but looks fancy enough for guests. I like it a lot.
Bella
If you like juicy pork with a rich, flavorful sauce, you will love this. Plus, it seems really easy to put together.
I’ve followed all your recipes. This one looks delicious but I don’t have a cast iron skillet ( does it matter).
Hi there!
Thank you so much for following my recipes, that means a lot! You can definitely make this without a cast iron skillet. Any heavy-bottomed skillet (like stainless steel or nonstick) will work just fine. Cast iron just holds heat really well and helps get that beautiful sear, but as long as your pan gets nice and hot before adding the pork chops, you’ll get the same delicious results!