These honey mustard pork chops bring great flavor with minimal effort. Whole grain mustard adds texture and bite. A few extra spices deepen the sauce, turning a simple skillet dinner into something special totally noteworthy.
Because this recipe shines
- Fast but impressive:This is an easy weeknight dinner that still feels special enough to serve guests.
- Juicy, never dry:Cooking ribs just to temperature keeps them tender and flavorful every time.
- Versatile and family-friendly:The sweet and savory sauce pairs perfectly with everything from mashed potatoes to green beans, making it a win for the whole table.
Ingredients for pork chop with mustard and honey
- Pork Chops:Either boneless or bone-in pork chops work, but bone-in pork chops will need a longer cooking time. Adjust for thickness and cook to an internal temperature of 145°F. Be careful not to overcook as the pork can dry out quickly.
- Thickness matters:Thicker pork chops, about 1 inch, are ideal for this recipe. Thinner ribs cook too quickly and are much easier to overcook.
- Mustard Options:Whole grain or stone-ground mustard adds great texture and depth, but you can use any spicy yellow or brown Dijon mustard.
How to prepare pork chops with mustard and honey
If you love my Honey Mustard Chicken, you’ll love these Pork Chops! With this honey mustard sauce you’ll get tender, flavorful ribs in no time! Dinner will be simple but tasty.
- Prepare the sauce: Combine honey, mustard, lemon juice, garlic, paprika, salt, ground black pepper, and cayenne pepper together in a small bowl.
- Dry & Season: Dry the pork chops completely with paper towels, then season both sides with salt and pepper.
- Scalding: Heat olive oil in a large 14-inch skillet over medium-high heat. Add the pork chops in a single layer and cook for about 4-5 minutes.
- Add sauce: Flip the pork chops and spread the honey-mustard sauce evenly over the top. Cook for an additional 4 to 5 minutes, until the centers reach an internal temperature of 145°F. Use a meat thermometer to check.
- Serve: Remove from heat and enjoy.
Alyssa’s professional advice
- Rest for juicy pork chops.Remove pork chops from heat at 135–140°F, cover with foil, and let rest for 10–15 minutes. They will finish cooking at 145°F as they rest, remaining tender and juicy rather than dry.
- If necessary, finish in the oven.For thicker ribs, brown 2 to 3 minutes per side until browned, pour the honey-mustard sauce over them, then transfer the ovenproof skillet to a 350°F oven for 15 to 20 minutes, until they reach 145°F. It’s best to cook thinner ribs entirely on the stovetop.
Press
Pork chops with mustard and honey
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Equipment
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1 x 14-inch skillet
Ingredients
- 1½-2 lbs boneless pork chops 1 inch thick
- ½ cup Honey
- ½ cup stone ground mustard or wholemeal mustard
- 1 ½ table spoon lemon juice
- 1 teaspoon minced garlic about 1 clove
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Cayenne pepper optional
- 1 table spoon olive oil
Instructions
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Combine ½ cup honey, ½ cup stone-ground mustard, 1 and a half tablespoons of lemon juice, 1 teaspoon minced garlic, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepperAND ¼ teaspoon cayenne pepper together in a small bowl.
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Pat 1 ½-2 lb. boneless pork chops dry them completely with absorbent paper, then season them on both sides with salt and pepper.
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Heat 1 tablespoon olive oil in a large 14-inch skillet over medium-high heat. Add the pork chops in a single layer and cook for about 3-4 minutes.
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Flip the pork chops and spread the honey-mustard sauce evenly over them. Cook for an additional 3 to 4 minutes, until the centers reach an internal temperature of 145 degrees Fahrenheit.
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Remove from the heat and serve immediately.
Notes
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: You can freeze it cooked or raw in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator, then cook or reheat as directed.
- Heat: Heat in a skillet over medium heat until heated to 145°F, or microwave in 30-second increments.
- Go ahead: Marinate the pork chops in the honey-mustard sauce overnight. Discard the marinade and make a fresh sauce to cook, or simmer the marinade for 6 to 7 minutes over medium-low heat before using.
Nutrition
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