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Easy Honey Mustard Pork Chops Recipe

By Krista Gambacorta

Pork chops in creamy sauce
Credit: Adobe Stock
pork chops in creamy sauce. Credit: Adobe Stock

Difficulty Level: easy

10 min Prep
25 min Cook
35 min Total
4 Servings

If you’re looking for a protein recipe that’ll go with countless sides, these honey mustard pork chops should be top of your to-cook list.

When seared and cooked through, the pork is succulent. The honey mustard sauce is tangy and clings to the meat, making each mouthful rich and flavorful.

Sides that go brilliantly with this dish include mashed potato, roasted potato, macaroni, green beans, roasted carrots, and even apple fennel slaw (the latter is amazing). Check out the ingredients and cooking steps below.

Honey Mustard Pork Chops Ingredients

  • 4 bone-in or boneless pork chops, about 1 inch thick
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter
  • 2 cloves of garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 cup of low-sodium chicken broth
  • 3 tablespoons of Dijon mustard
  • 2 tablespoons of honey
  • 1/3 cup of heavy cream
  • 1 teaspoon of lemon juice
  • 1 teaspoon of chopped fresh rosemary, plus extra for garnish

Honey Mustard Pork Chops Instructions

  1. Use paper towels to dry the pork chops.
  2. Season both sides with salt, pepper, and garlic powder.
  3. Heat olive oil in a large skillet over medium-high heat and add the pork chops.
  4. Sear for 4 minutes per side, until golden brown. Remove them from the pan and set aside.
  5. Lower the heat to medium. Add butter, garlic, shallot, and rosemary to the same pan. Cook for 2 minutes, stirring often.
  6. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
  7. Stir in the Dijon mustard and honey.
  8. Reduce the heat to medium-low. Stir in the heavy cream and lemon juice. Let the sauce simmer for 3 minutes until slightly thickened.
  9. Return the pork chops to the skillet. Spoon sauce over the top.
  10. Cover and cook for 10 minutes, or until the pork reaches 145°F in the thickest part.
  11. Let the pork rest for 3 minutes before serving.
  12. Spoon extra sauce over each chop and garnish with fresh rosemary.

Nutrition

Calories: 550cal
Carbohydrate: 11g
Protein: 48g
Fat: 34g
Cholesterol: 185mg
Sodium: 700mg