These easy, flavor-packed Honey Mustard Pork Chops are made in one skillet. With juicy skillet-seared pork chops and a rich, creamy honey mustard sauce, this is a dinner the whole family loves.
If you love these pork chops, you’ll also love this Honey Mustard Salmon!
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Ingredients
- Pork Chops: I like to use boneless pork chops for this recipe, but you don’t want thin chops. I aim for pork chops that are at least 1″ thick.
- Seasonings: You will need salt and pepper for the pork chops, but then for the sauce, you will need thyme and paprika. I prefer fresh thyme in this recipe.
- Olive Oil & Butter: You will need both olive oil and butter. I cook the pork chops in the oil, then the sauce is made from the butt
- Flour:er. This will help to thicken up your sauce.
- Garlic: Fresh garlic will give you the best flavor.
- Mustard: For the mustard, I prefer the flavor of Dijon mustard. It isn’t as tangy, and the flavor goes well with the honey. But if you prefer yellow mustard, feel free to use that. Or even a brown or grainy mustard would work well.
- Honey: The honey brings in an element of sweetness, and really brings the sauce together.
- Chicken Broth: I prefer the flavor of chicken broth in this recipe. You can always sub in vegetable broth, or even beef broth.
- Cream: I use heavy whipping creamy. You could probably get away with half and half, but your sauce would not be as thick or as rich.
How to Make Honey Mustard Pork Chops
STEP 1: Heat the olive oil in a large skillet. Add the pork chops and cook until they are browned, then flip and cook the second side. Continue to cook until they are cooked through. Remove them from the skillet.
STEP 2: To that same skillet, add the butter. Melt completely, then sprinkle over the flour and whisk that in for a couple of minutes.
STEP 3: Stir in the garlic, followed by the mustard and the honey.
STEP 4: Slowly whisk in the broth and the cream.
STEP 5: Season the sauce with the thyme and the paprika. Cook the sauce until it has thickened. Taste, and add salt and pepper, if needed.
STEP 6: Take your pork chops and add them back into the skillet, coating them with the sauce. Serve the pork chops with the honey mustard sauce.
Tips and Tricks
If you want to use bone in pork chops, keep in mind that they do take longer to cook than boneless chops. You want to cook both until 145ºF. Having an instant read thermometer really comes in handy here.
Here, we served the pork chops with roasted potatoes, but they are really delicious with mashed potatoes, as well. Then you can use the sauce as a gravy, as well.
Two pounds of pork chops typically gives me around 5 pork chops. If your package has a little bit more or a little bit less, you shouldn’t have to make any modifications.
More Pork Chop Recipes
Grilled Pork Chops with Cilantro Lime Sauce
Italian Pork Chops with Creamy Mushroom Sauce
Panko Pork Chops with Creamy Herb Dressing
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Honey Mustard Pork Chops
Ingredients
- 2 pounds boneless pork chops at least 1” thick
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cloves garlic minced
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1/2 teaspoon smoked paprika
Instructions
- Take the pork chops out of the refrigerator 30 minutes before starting. Pat dry with paper towels, then season both sides with the salt and pepper.2 pounds boneless pork chops, 1 teaspoon salt, 1/2 teaspoon pepper
- Heat the olive oil over medium-high heat in a large skillet. Cook the pork chops about 5-6 minutes per side, or until golden brown and cooked through. Remove to a plate and cover with foil to keep warm.2 tablespoons olive oil
- Turn the heat down to medium and add the butter. Once melted, whisk in the flour and cook for two minutes. Stir in the garlic and cook for another 30 seconds.2 tablespoons butter, 2 tablespoons flour, 2 cloves garlic
- Add the mustard and honey, and once incorporated, slowly add the chicken broth and the cream. Season with the thyme and paprika.2 tablespoons Dijon mustard, 2 tablespoons honey, 1 cup chicken broth, 1 cup heavy cream, 1 teaspoon fresh thyme, 1/2 teaspoon smoked paprika
- Cook until slightly thickened. Add the pork chops back into the sauce to coat. Serve warm.
Camille says
Made this tonight for dinner. It was VERY yummy!! I especially loved the lemon butter broccoli!! Wonderful, healthy meal!!!
Elizabeth says
Deborah,thank you for posting the broccoli recipe.It is wonderful!
Shannon says
Mmmmm! I’m always looking for new ways to cook pork chops… will definitely be trying this recipe!
Peabody says
Looks like a good weeknight meal…got to love mustard and pork.
Grace says
if i can’t have apples on my porkchops, i want honey mustard. lovely dinner, deborah!