Of course! Honey mustard pork chops are a fantastic, quick, and flavorful weeknight dinner. The sweet and tangy sauce pairs perfectly with the savory pork.
Here are two excellent methods: one for pan-searing (quickest) and one for baking (hands-off).
Method 1: Pan-Seared Honey Mustard Pork Chops (Fast & Crispy)
This method creates a beautiful sear on the chops and a rich, pan-made sauce.
Ingredients (for 2-4 servings):
· Pork Chops: 4 bone-in or boneless pork chops, about ¾ to 1-inch thick
· Salt & Black Pepper: 1 tsp salt, ½ tsp black pepper
· Paprika: 1 tsp (adds color and a mild sweetness)
· Garlic Powder: ½ tsp
· Olive Oil: 1 tbsp
· Butter: 1 tbsp
For the Honey Mustard Sauce:
· Dijon Mustard: 3 tbsp
· Whole Grain Mustard: 2 tbsp (for texture) or use all Dijon
· Honey: 3 tbsp
· Garlic: 2 cloves, minced
· Apple Cider Vinegar or Lemon Juice: 1 tbsp (for brightness)
· Chicken Broth or Water: 3 tbsp
· Fresh Thyme (optional): 1 tsp, chopped (or ½ tsp dried)
Instructions:
- Prep the Chops: Pat the pork chops completely dry with paper towels. This is crucial for a good sear. Season both sides generously with salt, pepper, paprika, and garlic powder.
- Make the Sauce: In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, minced garlic, vinegar (or lemon juice), and broth (or water).
- Sear the Pork: Heat olive oil in a large skillet (cast iron or stainless steel work best) over medium-high heat. Once the oil is shimmering, add the pork chops. Sear for 3-5 minutes per side, until a golden-brown crust forms. The internal temperature should be about 135-140°F (57-60°C) for medium. Remove the chops to a plate and tent with foil.
- Make the Pan Sauce: Reduce the heat to medium. Add the butter to the skillet. Once melted, pour in the honey mustard sauce. Use a whisk to scrape up all the browned bits from the bottom of the pan (that’s flavor!). Let the sauce simmer for 2-3 minutes until it slightly thickens.
- Finish & Serve: Return the pork chops and any accumulated juices to the skillet, spooning the sauce over them. Heat for another 1-2 minutes until the pork is glazed and reaches a final internal temperature of 145°F (63°C). Garnish with fresh thyme if using. Serve immediately with the extra pan sauce poured over the top.
Method 2: Baked Honey Mustard Pork Chops (Easy & Hands-Off)
Perfect for when you want to pop something in the oven and forget about it.
Ingredients:
· Pork Chops: 4 bone-in or boneless pork chops
· Salt & Pepper: To taste
· Olive Oil: 1 tbsp
For the Sauce:
· Dijon Mustard: ¼ cup
· Honey: ¼ cup
· Apple Cider Vinegar: 1 tbsp
· Garlic: 2 cloves, minced
· Paprika: 1 tsp
· Onion Powder: ½ tsp
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prep the Chops: Pat pork chops dry and season with salt and pepper.
- Sear (Optional but Recommended): For extra flavor, heat olive oil in an oven-safe skillet over medium-high heat. Sear the chops for 2-3 minutes per side to brown them.
- Make the Sauce: In a bowl, whisk together all the sauce ingredients.
- Coat and Bake:
· If you seared them: Pour the sauce over the chops in the oven-safe skillet, turning to coat.
· If you didn’t sear: Arrange chops in a baking dish and pour the sauce over them, turning to coat. - Bake: Bake for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). If your chops are very thin (½ inch), check at 12 minutes. If they are very thick (1.5 inch), they may need 25+ minutes.
- Broil (Optional): For a caramelized glaze, switch the oven to broil for the last 1-2 minutes. Watch closely to prevent burning!
- Rest and Serve: Let the chops rest for 5 minutes before serving. Spoon the sauce from the pan over the top.
Chef’s Tips & Serving Suggestions:
· Don’t Overcook! This is the #1 rule for juicy pork chops. Use a meat thermometer. Cook to 145°F (63°C), then remove from heat. They will continue to cook as they rest.
· Bring to Temp: Take the pork chops out of the fridge 20-30 minutes before cooking to help them cook more evenly.
· Mustard Variations: Use all Dijon for a smoother sauce, or a mix of Dijon and whole grain for texture and a more potent mustard flavor.
· Creamy Version: For a richer, creamier sauce, stir in 2-3 tablespoons of heavy cream or sour cream at the very end of making the pan sauce.
· What to Serve With:
· Starches: Mashed potatoes, roasted potatoes, or rice are perfect for soaking up the delicious sauce.
· Vegetables: Roasted asparagus, green beans, broccoli, or a simple side salad.
Enjoy your delicious homemade meal