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!
text
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
Glazed Pork Chops
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
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.
Elle says
Goint to try both of these. Thanks for talking them up…they sound healthy, but more importantly, delish!
Patsyk says
I’ve got this cookbook and need to use it more. This recipe looks great!
noble pig says
It’s hard to get back on track after the baby but this looks so delicious. You are well on your WAY! Don’t you think you should institute baby picture Sunday?
Megan says
I’ll have to try the pork chops but I’m really interested in trying the broccoli. I need fresh tasty ways to get me to eat my veggies!
glamah16 says
Im sure you prefered this home cooking to the freezer food.Lemon butter is always a nice touch.
Elyse says
Healthy recipes truly are inspiring! Getting lots of great flavor in a healthy medium–it’s just a great thing! I can usually take or leave meat, but this pork looks great! And that broccoli…mmm mmm mmm!
Sophie says
That’s great that you exercised while you were pregnant, I hope I’m that disciplined :). You can’t beat honey mustard, I love it on chicken and I just know it’d be equally as yummy on pork chops.
Sylvie says
It looks like a great meal. I could certainly do with getting back on track myself!
Michelle says
I’m so impressed you exercised so much during pregnancy. What sort of exercise did you/do you like to do?
Rosa's Yummy Yums says
That’s a wonderfully tasty meal! Delicious!
Cheers,
Rosa
Anonymous says
Once you’ve had roasted broccoli you cannot ever go back to steamed:
http://www.amateurgourmet.com/2008/11/the_best_brocco.html
Ingrid says
I have pork cutlets in the fridge right now needing to be used. Mine won’t marinate as long as yours but I’m thinking it will still be tasty. As for the broccoli I don’t think there’s a way I don’t like it.
~ingrid
Donna-FFW says
This recipe sounds so loaded with flavor.. I so adore honey mustard! Lemon butter sounds terrific!
Annemarie says
This will be on the menu this week for sure!!
Paula says
Okay, first of all I’m feeling very lazy when I read that you exercised 3-5 times a week WHILE pregnant. *sigh … I need to get moving more.* Next, I adore pork. It’s my favorite white meat. And that lemony cheesy broccoli sounds great, too. I actually like the W.W. cookbooks. They have great recipes, as does their magazine! YUM!
Maria says
I love healthy recipes!! Fresh is always best:) The lemon butter broccoli sounds great!!