Honey Mustard Pork Chops

5 from 1 vote

Honey Mustard Pork Chops

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.

Prep Time10

Cook Time15

Resting Time15

Total Time40

Servings:

Calories: 488kcal

Author: Karin and Ken

Ingredients

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