Pork chops are a reasonably priced meal for a family. However, having them the same few ways over and over can boring quickly. While it seems like every meal that’s super tasty and different from the usual takes some time to make, honey mustard pork chops are mouthwatering and a unique way to change up the usual.
This easy pork chop recipe doesn’t take nearly as much time as you’d think, making in ideal if you’re looking for quick meals that are flavorful.
While these pork chops are super moist before the glaze, the honey mustard adds a sweet and tangy element that’ll make your family want seconds. So, be prepared and make a few extra.
These glazed pork chops don’t require you to stand over the stove for long or do anything too entailed. Overall, the average home chef can make these without much of a problem.
If you increase the amount of glaze you make, you could easily make this a one-skillet dinner. You just need to boil some noodles on the side.
And you don’t have to go crazy and have a housefull of groceries to make this. It’s only five ingredients — three that you probably always have on hand.
Why You’ll Love This Recipe
- Easy to make
- Has a contrast of sweet and tangy
- Can be made in one skillet
- Has a two-ingredient glaze
Ingredient Notes & Substitutions
Ideally, you want to use pork chops with the bone still in for these. The cuts near the bone tend to be more tender than other pork chop cuts. However, you can easily use pork chops without the bone in. Either dark or light meat will work.
If you’d like more flavor, you could add onion powder or pepper. Spice up the glaze with red pepper flakes, but only add them if you’re using yellow mustard. Make sure you taste it first before you add any other seasonings to it.
While the recipe says to use yellow mustard, you could always substitute that for Dijon and whole-grain mustard. The Dijon adds a slightly spicy element, while the whole-grain mustard adds texture.
Honey gives this recipe sweetness and depth, but if you don’t have any, you could use corn syrup. It’ll lack some of the flavor, but it’ll give your glaze sweetness. You may want to reduce the glaze some or add a little bit of cornstarch slurry to thicken it because corn syrup is a little thinner than honey.
How to Make It
First and foremost, above anything else, you should choose cuts of meat that’ll make for tender pork chops. Look for ones with marbling, especially if you’re not choosing bone-in pork chops.
Pork chops that are 1 to 1.5 inches tend to cook to be moistest. Whether you’re cutting them yourself or select pre-cut ones from the grocery store, aim for ones in that range.
When you’re cooking these, make sure you have them on high heat and cook them on each side for the same amount of time. This will ensure they develop a nice sear on each each, which will enhance their flavor.
You’ll want to add the glaze after you sear them. You don’t want to add it too soon, or it’ll burn from the sugar in the honey, especially when it’s on high heat.
If you’re unsure if the pork chops are done, use a meat thermometer and see how hot the inside of the chop is. You want your pork to be at 145 degrees Fahrenheit at least.
Tips for Success
After you glaze your pork chops, watch them carefully. You don’t want to burn the glaze. Generally, you’ll let them cook five minutes per side before taking them off the heat.
Allow your pork chops to sit for two to three minutes after you glaze them. The juices will redistribute during this time, making them moist. This period of time lets the glaze have a chance to set.
Storage & Reheating
Ideally, you want to serve them right after you cook them for the best results.
Once you’re done eating these pork chops after the first day, you can continue to enjoy them for the next three to four days. Just make sure they’re in an airtight container.
You can freeze these if you don’t eat them all and would like to enjoy later. Use either a freezer bag or an airtight container to store them and eat them within three months of freezing them.
Heat them in the microwave for one minute per pork chop. You could also bake them at 350 degrees Fahrenheit to reheat them for 10 to 15 minutes.
Serving Suggestions
Air fried green beans go well with the dish. You could also serve these with oven roasted potatoes. A basic buttered noodle is an option as well. If you have enough glaze, you could put it over top of the noodles.
Because of the sweet-tartness of the glazed pork chops, you want side dishes that don’t have as bold of a flavor. You want dishes that don’t overpower or add too much flavor to the meal.
FAQs
1. What is the best cut of pork chops for honey mustard pork chops?
Dark meat is usually the most tender, and the chops with one in them tend to be more moist as well.
2. What can I use to replace honey in honey mustard pork chops?
While honey gives it flavor, you could replace it with corn syrup for the sweetness, but you may need to thicken it a bit.
3. Can I use Dijon mustard for a honey mustard glaze?
Yes, you can use Dijon mustard in a honey mustard glaze, but it’ll give your glaze a spicier taste.
Notes
I wasn’t a honey mustard fan. I won’t lie. I don’t like Dijon mustard, either. I prefer a good ol’ yellow mustard. I was skeptical about making something with honey mustard, but my grandmother said she made something similar for the family, and they loved it.
I decided to hop on the bandwagon and try my hand at honey mustard pork chops, and I was pleasantly surprised.
Glazed Skillet Chops
Ingredients
- 4 Bone-in Thick Cut Pork Chops Bone-in provides more flavor and prevents the meat from drying out
Glaze:
- 1/3 cup Honey
- 1/4 cup Dijon Mustard adds a sophisticated spice compared to yellow mustard
- 1 Tbsp Whole Grain Mustard for texture
- 2 Tbsp Apple Cider Vinegar cuts the sugar with a bright tang
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- 1 Tbsp Olive Oil
- 1 Tbsp Butter for the final baste
- Fresh Rosemary or Thyme for garnish
Instructions
- Pat the pork chops completely dry with paper towels. Season both sides generously with salt and pepper and let them sit at room temperature for 15 minutes. Drying the surface is the only way to get a deep, golden-brown sear.
- In a small bowl, whisk together the honey, Dijon, whole grain mustard, apple cider vinegar, paprika, and garlic powder.
- Heat olive oil in a large heavy skillet over medium-high heat. Place the chops in the pan. Sear for 3–5 minutes per side without moving them, until a dark golden crust forms.
- Reduce the heat to medium. Pour the honey mustard mixture directly into the pan. As the sauce hits the hot metal, it will bubble and begin to thicken.
- Add the tablespoon of butter and a sprig of fresh herbs to the pan. Use a spoon to continuously pour the bubbling glaze over the chops as they finish cooking (about 2–3 more minutes). This “basting” ensures the meat stays juicy while the sauce clings to the crust.
- Remove the chops from the pan when they reach an internal temperature of 140°F.
- Place the chops on a warm plate and pour the remaining pan sauce over them. Let them rest for 5 minutes. The temperature will rise to the perfect 145°F, and the fibers will relax, locking in the juices.
