Honey Mustard Pork Chops Recipe (Slow Cooker, Baked and Pan-Fried)

These Honey Mustard Pork Chops are everything a weeknight dinner should be-quick, flavorful, and comforting. Thick bone-in pork chops are pan-fried until golden brown, then finished in a rich honey mustard sauce for pork chops that's sweet, tangy, buttery, and perfect for spooning over every bite.

If you're looking for honey and mustard pork chops with incredible flavor, this recipe delivers juicy pork chops with a crisp crust and a silky homemade sauce in under 30 minutes. Every bite is rich, comforting, and packed with flavor.

Why You Will Love This Recipe

• Quick and easy: Ready in about 30 minutes with simple pantry ingredients.
• Perfectly juicy: Pan-fried until golden with a rich homemade honey mustard pan sauce.
• Versatile: Includes skillet, slow cooker, and honey mustard pork chops baked options for any cooking style.

Ingredients

You only need a handful of everyday ingredients to make these flavorful pork chops.

• Pork chops: Thick, bone-in center-cut pork chops stay juicier during cooking and develop a beautifully crisp golden crust.
• Seasonings: Kosher salt, freshly cracked black pepper, garlic powder, and paprika create a flavorful coating without overpowering the pork.
• Flour and fats: A light coating of flour helps the chops brown beautifully, while olive oil and butter create a rich, crispy exterior.
• Honey mustard sauce: Chicken broth, honey, Dijon mustard, garlic, and apple cider vinegar combine to create a silky honey mustard sauce for pork chops that's perfectly sweet, tangy, and savory.
• Fresh parsley: Adds a pop of color and fresh flavor just before serving.

Find the complete ingredient list, exact measurements, and easy step-by-step instructions in the printable recipe card below.

Variations

• Choose your pork chops: Bone-in center-cut pork chops stay extra juicy, but boneless pork chops, thick-cut loin chops, rib chops, or sirloin chops all work well. If using boneless chops, reduce the searing time by 1 to 2 minutes per side.
• Change the mustard: Dijon creates the classic flavor, but stone-ground mustard adds texture, spicy brown mustard gives the sauce more kick, and yellow mustard works for a milder, sweeter version of these honey and mustard pork chops.
• Customize the sauce: Replace the chicken broth with apple cider or apple juice for a sweeter fall-inspired sauce, stir in fresh thyme or rosemary, add sautéed mushrooms or onions, or whisk in a splash of heavy cream for an extra-rich finish.
• Turn up the heat: Add cayenne pepper, crushed red pepper flakes, hot honey, or a dash of your favorite hot sauce to give the honey mustard sauce a spicy twist.
• Try another cooking method: Finish the pork chops in the oven for honey mustard pork chops baked, cook them low and slow in the slow cooker, or grill the pork chops before brushing them with the honey mustard sauce.

How to Make Honey Mustard Pork Chops

This recipe comes together in just 4 easy steps like these easy sweet and sour pork chops.

Step 1: Season and Coat the Pork Chops. Pat the pork chops completely dry with paper towels. Season both sides evenly with the kosher salt and freshly cracked black pepper, then let them rest at room temperature for 15 minutes. In a shallow dish, whisk together the flour, garlic powder, and paprika. Dredge each pork chop in the flour mixture, coating both sides and gently shaking off any excess.

Step 2: Sear the Pork Chops. Heat the olive oil in a large skillet, preferably cast iron, over medium-high heat until shimmering. Add 2 tablespoons butter and let it melt. Place the pork chops in the skillet, leaving space between each one. Cook for 4 to 5 minutes per side, without moving them, until deep golden brown and an instant-read thermometer inserted into the thickest part reads 140°F. Transfer the pork chops to a plate and tent loosely with foil. If the skillet contains very dark oil, carefully discard it, wipe the pan clean with paper towels using tongs, and add 1 tablespoon fresh olive oil before making the sauce.

Step 3: Make the Honey Mustard Sauce for Pork Chops. Reduce the heat to medium. Melt the remaining 2 tablespoons butter in the skillet, scraping up any browned bits. Add the minced garlic and cook for 30 seconds, until fragrant. Whisk in the chicken broth, honey, Dijon mustard, and apple cider vinegar. Simmer for 3 to 4 minutes, until the honey mustard sauce for pork chops has reduced by about one-third and lightly thickened. Season with the remaining salt, or to taste.

Step 4: Finish and Serve. Return the pork chops and any collected juices to the skillet. Spoon the honey mustard sauce over the pork chops and cook for 1 to 2 minutes, just until heated through. Sprinkle with chopped fresh parsley, if desired, and serve immediately.

If you love easy skillet pork chop recipes check out these easy Greek pork chops and pork schnitzel recipe.

Storage Directions

These pork chops store and reheat beautifully, making them perfect for meal prep or enjoying leftovers later in the week.

Refrigerator: Store the pork chops and honey mustard sauce together in an airtight container for up to 3 days.

Freezer: Freeze the cooked pork chops and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm gently in a covered skillet over low heat with a splash of chicken broth, or microwave at 50% power until heated through to help keep the pork juicy.

Make Ahead: The honey mustard sauce can be prepared 1 to 2 days ahead and refrigerated. Rewarm gently before serving, or fully cook the pork chops and reheat them just before dinner.

Serving Suggestions

• Classic comfort food: Serve with creamy mashed potatoes, buttered egg noodles, rice, or roasted baby potatoes to soak up every bit of the honey mustard sauce.
• Fresh vegetable sides: Pair with roasted asparagus, garlic green beans, glazed carrots, broccoli, Brussels sprouts, or a crisp garden salad for a balanced meal.
• Bread and extras: Add warm dinner rolls, crusty bread, or buttery biscuits for dipping into the extra honey mustard sauce for pork chops.
• Turn leftovers into another meal: Slice the pork chops for sandwiches, salads, wraps, grain bowls, or fried rice using the leftover sauce as a flavorful finishing touch.
• Perfect for entertaining: Finish with fresh parsley and serve alongside roasted vegetables and your favorite potato side for an easy dinner that's elegant enough for guests.

More Pork Chop Recipes

If you love easy pork chop dinners, here are a few more recipes you may also enjoy. From comforting skillet meals to oven-baked favorites, these family-friendly recipes are perfect for busy weeknights and Sunday dinners alike.

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!

Honey Mustard Pork Chops

Karin and Ken

Honey Mustard Pork Chops are pan-fried until golden brown and finished with a rich honey mustard sauce for an easy, juicy weeknight dinner that's ready in under 30 minutes.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 488 kcal

Ingredients

  

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PORK CHOPS

• 4 bone-in center cut pork chops about 1 inch thick
• 1 teaspoon kosher salt or heaping ½ teaspoon table salt, or to taste
• ½ teaspoon freshly cracked black pepper
• ½ cup all purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

HONEY MUSTARD PAN SAUCE

• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• ¾ cup chicken broth
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ teaspoon kosher salt or heaping ⅛ teaspoon table salt, or to taste
• 2 tablespoons chopped fresh parsley for serving (optional)

Instructions

 

• Pat the pork chops completely dry with paper towels on both sides. Season both sides evenly with the kosher salt and freshly cracked pepper. Let the chops sit at room temperature for about 15 minutes before cooking, this helps them cook more evenly all the way through.
• In a shallow dish, whisk together the flour, garlic powder and paprika. Dredge each pork chop in the flour mixture, coating both sides and gently shaking off any excess.
• Heat the olive oil in a large skillet, preferably cast iron, over medium high heat until it shimmers, about 2 minutes. Add 2 tablespoons of butter and let it melt into the oil.
• Place the pork chops in the hot skillet, leaving space between each one. If batches are needed, use half the olive oil and butter for each batch. Sear without moving them for 4 to 5 minutes, until deep golden brown on the bottom. Flip the chops and sear the second side for another 4 to 5 minutes, until an instant read thermometer inserted into the thickest part reads 140°F. Transfer the chops to a plate and tent loosely with foil.
• If the pan oil has darkened significantly, discard and wipe clean using a paper towel and tongs. Then add 1 tablespoon of fresh olive oil to the pan and continue. This will avoid "dirtying" the honey mustard sauce.
• Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the minced garlic and cook until fragrant, about 30 seconds.
• Pour in the chicken broth, honey, Dijon mustard and apple cider vinegar. Whisk to combine and bring to a gentle simmer. Let the sauce simmer for 3 to 4 minutes, until slightly thickened and reduced by about a third. Season with the remaining salt, or to taste.
• Return the pork chops to the skillet, along with any juices collected on the plate. Spoon the sauce over the top and let everything warm together for 1 to 2 minutes. Sprinkle with chopped parsley if using and serve immediately.

Video

Notes

Slow Cooker Instructions

Season, coat, and sear the pork chops as directed for 2 to 3 minutes per side, then transfer them to the slow cooker. Pour the prepared honey mustard sauce over the top, cover, and cook on LOW for 4 to 5 hours (recommended) or HIGH for 2 to 3 hours, until the pork reaches an internal temperature of 145°F.

For a thicker sauce, remove the pork chops and whisk 2 teaspoons cornstarch with 2 tablespoons cold water into the cooking liquid. Cook on HIGH for 10 to 15 minutes, then return the pork chops and spoon the sauce over the top before serving.

Baked Honey Mustard Pork Chops

For honey mustard pork chops baked, season, coat, and sear the pork chops as directed, then transfer them to a baking dish. Pour the honey mustard sauce over the top and bake at 375°F for 15 to 20 minutes, or until the pork reaches 145°F. Let the pork chops rest for 5 minutes, then spoon the sauce over the top before serving.

Kosher salt is used here because its larger, flat crystals are easy to pinch and distribute evenly over the meat, without the sharp, slightly metallic edge that some table salt brands can add

• Season ahead and sear properly: Let the pork chops rest for 15 minutes after seasoning so the salt has time to penetrate the meat. Sear the chops without moving them until a deep golden crust forms for the best flavor and texture.
• Cook to the right temperature: Use an instant-read thermometer and remove the pork chops from the skillet when they reach 140°F. They'll continue cooking as they rest, reaching the recommended 145°F while staying juicy and tender.
• Build the best sauce: Scrape up the browned bits after searing for extra flavor, simmer the sauce until slightly reduced, and use Dijon mustard for the richest honey mustard sauce for pork chops. If you'd like it thicker, whisk in a cornstarch slurry a little at a time.
• Prevent curling and overcooking: Cut two or three small slits through the fat cap before cooking to help the pork chops lie flat. Thick, bone-in pork chops stay the juiciest, but boneless chops work well with a slightly shorter cooking time.
• Store and reheat: Refrigerate leftover pork chops and sauce in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently in a covered skillet with a splash of chicken broth, or warm at 50% power in the microwave to keep the pork tender.
• Thicken the sauce if needed: Whisk a cornstarch slurry into the simmering sauce for your preferred consistency-1 teaspoon cornstarch + 1 tablespoon cold water for a lightly thickened sauce, 2 teaspoons cornstarch + 2 tablespoons cold water for a medium sauce that coats the back of a spoon, or 1 tablespoon cornstarch + 1 tablespoon cold water for a thick, glaze-like finish. The sauce thickens in 30 to 60 seconds, so add the slurry gradually until it reaches your desired consistency.

Nutrition

Calories: 488kcalCarbohydrates: 27gProtein: 32gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 121mgSodium: 1041mgPotassium: 576mgFiber: 1gSugar: 13gVitamin A: 551IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Keyword Honey Mustard Pork Chops Recipe

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