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Honey Mustard Pork Chops

Need a flavorful and satisfying meal? This Honey Mustard Pork Chops recipe combines the perfect balance of sweet and savory flavors, resulting in juicy pork chops coated in a delicious honey mustard glaze.

It's a simple yet impressive dish that's sure to become a family favorite.

Two Honey Mustard Pork Chops on a white plate with green beans and mashed potatoes.

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I am a huge fan of pork chops and honey mustard is a favorite sauce of mine so I combined the two together for the most flavorful pork chops the whole family loved!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Honey Mustard Pork Chops set out on the counter.
  • Pork chops- I love using boneless for this recipe.
  • Dijon mustard- I used Dijon mustard, but you can use regular yellow instead.
  • Seasoning - You will need garlic, dried thyme, paprika, salt and pepper.
  • Honey - Adds sweetness to the pork chops.
  • Flour - You'll need all-purpose flour.
  • Oil - I used avocado oil, but you can also use other high-heat oils, such as vegetable oil or canola oil.
  • Butter - Adds flavor and helps to thicken the sauce.
  • Chicken Broth - You can use homemade or your favorite store-bought brand.

Ingredient Substitutions

If you don't have the exact ingredients on hand, here are some substitutions you can make.

  • Dijon Mustard: Use yellow mustard or stone-ground mustard in place of Dijon mustard. The flavor will be slightly different but should still complement the dish.
  • Honey: Maple syrup is a good alternative, it will maintain the necessary sweetness in the sauce.
  • Garlic Cloves: If fresh garlic isn't available, use 1/2 teaspoon of garlic powder or granulated garlic for each clove needed.
  • Dried Thyme: Dried oregano or basil can be used as substitutes. They will alter the flavor slightly but will still provide a pleasant herbaceous note.
  • Paprika: You can opt for smoked paprika for a deeper flavor or skip it if none is available without significantly impacting the overall taste.

How To Make Honey Mustard Pork Chops

Dijon mustard, honey, minced garlic, dried thyme, and paprika in a small bowl.
Honey Mustard marinade in a small bowl.

Start by making the marinade. Whisk together the Dijon mustard, honey, minced garlic, dried thyme, and paprika in a small bowl.

Pork chops are in shallow container in a single layer.
Pork chops covered in 
honey mustard marinade in a shallow container.

Place your pork chops in a shallow bowl or Ziplock bag and pour half the honey mustard marinade sauce over them. Save the remaining sauce to use later. Seal the Ziplock bag or cover the shallow bowl and marinate the pork chops in the refrigerator for at least 30 minutes. (You can marinate them longer, even overnight, for a more intense flavor.) Turn the pork chops occasionally to make sure they are all well coated.

Pork chops are coated in flour in a bowl.
Flour coated pork chops placed in skillet.
Pork chops cooked in oil in a skillet.

Once they are done marinating, remove the pork chops and season them with salt and pepper. Coat them in all-purpose flour, shaking off any excess.

Heat the oil in a skillet over medium-high heat. Once hot, add the pork chops to the skillet and cook for 3-4 minutes on each side until golden brown. Then, remove from the skillet and set aside.

Butter added to the skillet the pork chops were cooked in.
Honey mustard mixture and chicken broth added to skillet with the butter.

Melt the butter in the skillet, stirring to scrape up any browned bits from the bottom of the skillet. Then add the reserved honey mustard mixture and pour in the chicken broth. Stir to combine.

Add the pork chops back to the skillet and spoon the sauce over them. Simmer for 3 additional minutes to reheat chops. Remove from skillet and allow the pork chops rest a few minutes before cutting.

Honey mustard sauce is spooned over pork chops in the skillet.

Serve with your favorite sides. We like to serve it with green beans and mashed potatoes.

Can I use bone-in pork chops instead of boneless?

Yes, bone-in pork chops can be used in this recipe. However, the cooking time may need to be adjusted to ensure the pork chops reach the recommended internal temperature.

Always follow the guidelines from FoodSafety.gov to determine a safe minimum internal temperature for pork (145°F with rest time: 3 minutes) and use a food thermometer to check.

A fork with bites of Pork Chop.

Storing and Freezing

Honey Mustard Pork Chops should be stored in an airtight container in the refrigerator for up to 3 days.

To freeze: Cool completely, cover tightly with plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in fridge before reheating.

A pork chop on a spatula is removed from the skillet.

These easy pork chops are made on the stovetop, and the homemade honey mustard sauce provides the sweet and tangy flavor that gives them an amazing taste!

Two Honey Mustard Pork Chops served on a plate with green beans and mashed potatoes.

Honey Mustard Pork Chops

Author: Judy Wilson
This Honey Mustard Pork Chops recipe combines the perfect balance of sweet and savory flavors, resulting in juicy pork chops coated in a delicious honey mustard glaze.
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 471 kcal

Ingredients
  

  • 4 boneless pork chops (1/2 inch thick)
  • ½ cup Dijon mustard
  • 6 Tablespoons honey
  • 4 garlic cloves (minced)
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • ¼ cup all-purpose flour
  • Salt and pepper, to taste
  • 2 Tablespoons avocado oil
  • 2 Tablespoons butter
  • ¼ cup chicken broth
  • 2 teaspoons chopped fresh parsley for garnish (optional)

Instructions
 

  • In a small bowl, whisk together the Dijon mustard, honey, minced garlic, dried thyme, and paprika.
  • Place the boneless pork chops in a shallow dish or a resealable plastic bag. Pour half of the honey mustard mixture over the pork chops, ensuring they are evenly coated. Reserve the remaining half for later use. Marinate the pork chops in the refrigerator for at least 30 minutes, turning the pork chops occasionally.
  • After marinating, season the pork chops with salt and pepper, then dredge them in the all-purpose flour, shaking off any excess.
  • In a large skillet, heat the avocado oil over medium-high heat.
  • Once the skillet is hot, add the pork chops to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
  • Remove the pork chops from the skillet and set them aside.
  • In the same skillet, melt the butter; stir to combine and scrape up any browned bits from the bottom of the skillet. Add the reserved honey mustard mixture and pour in the chicken broth. Stir well.
  • Return the pork chops to the skillet, spooning the sauce over them. Simmer for 2 additional minutes to reheat the chops. Let the pork chops rest for a few minutes before cutting.
  • Garnish with chopped fresh parsley before serving.

Notes

Always follow the guidelines from FoodSafety.gov to determine a safe minimum internal temperature for pork (145°F with rest time: 3 minutes) and use a food thermometer to check.
Honey Mustard Pork Chops should be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 471kcalCarbohydrates: 35gProtein: 32gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 105mgSodium: 509mgPotassium: 603mgFiber: 2gSugar: 26gVitamin A: 468IUVitamin C: 1mgCalcium: 50mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
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