These honey mustard pork chops bring big flavor with very little effort. The whole grain mustard adds texture and bite. A few extra spices deepen the sauce, turning a simple skillet dinner into something totally crave-worthy.
Why This Recipe Shines
Quick But Impressive: This is an easy weeknight dinner that still feels special enough to serve guests.
Juicy, Never Dry: Cooking the chops just to temperature keeps them tender and flavorful every time.
Versatile and Family-Friendly: The sweet & savory sauce pairs perfectly with everything from mashed potatoes to green beans, making it a win for the whole table.
Honey Mustard Pork Chop Ingredients
Pork Chops: Boneless or bone-in pork chops both work, but bone-in chops will need a longer cook time. Adjust based on thickness and cook to an internal temperature of 145°F. Be careful not to overcook, as pork can dry out quickly.
Thickness Matters: Thicker pork chops, about 1 inch, are ideal for this recipe. Thinner chops cook too fast and are much easier to overcook.
Mustard Options: Whole grain mustard or stone ground adds great texture and depth, but Dijon, yellow, or spicy brown mustard can all be used.
How to Make Honey Mustard Pork Chops
If you love my honey mustard chicken, you will love these pork chops! With this honey mustard sauce, you’ll have tender, flavorful chops in no time! Dinner will be simple but so tasty.
Prep the Sauce: Combinehoney, mustard, lemon juice, garlic, paprika, salt, ground black pepper, and cayenne pepper together in a small bowl.
Dry &Season: Pat pork chops completely dry with paper towels, then season on both sides with salt and pepper.
Sear: 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 tops. Cook for an additional 4-5 minutes, until the centers reach an internal temperature of 145°F. Use a meat thermometer to check.
Serve: Remove from the heat and enjoy.
Alyssa’s Pro Tips
Rest for juicy pork chops. Pull the pork chops off the heat at 135–140°F, tent loosely with foil, and let them rest for 10–15 minutes. They’ll finish cooking to 145°F as they rest, staying tender and juicy instead of dry.
Finish in the oven if needed. For thicker chops, sear 2–3 minutes per side until golden, spoon the honey mustard sauce over top, then transfer the oven safe skillet to a 350°F oven for 15–20 minutes, until they reach 145°F. Thinner chops are best cooked entirely on the stovetop.
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Honey Mustard Pork Chops
Tender pork chops simmered in a honey mustard sauce that’s sweet, tangy, and rich without being heavy. A fast, reliable dinner you’ll want on repeat..
Combine ½ cup honey, ½ cup stone ground mustard, 1 ½ tablespoon lemon juice, 1 teaspoon minced garlic, ½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon cayenne pepper together in a small bowl.
Pat 1 ½-2 pounds boneless pork chops completely dry with paper towels, then season on both sides with salt and pepper.
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.
Flip the pork chops and spread the honey mustard sauce evenly over the tops of them. Cook for an additional 3-4 minutes, until the centers reach an internal temperature of 145 degrees Fahrenheit.
Remove from the heat and serve immediately.
Notes
Storing, Reheating, and Make-Ahead Instructions
Fridge: Store in an airtight container for 3–4 days.
Freezer: You can freeze this cooked or uncooked in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge, then cook or reheat as directed.
Reheat: Reheat in a skillet over medium heat until warmed through to 145°F, or microwave in 30-second increments.
Make Ahead: Marinate the pork chops in the honey mustard sauce overnight. Discard the marinade and make fresh sauce for cooking, or simmer the marinade 6–7 minutes over medium-low heat before using.
