Honey Mustard Pork Chops

Add to Collection

4.82 from 80 votes

Honey Mustard Pork Chops

Honey Mustard Pork Chops are anything but boring with a sweet, tangy, and savory homemade honey mustard glaze.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Main Course

Cuisine: American

Total Cost: $6.11 recipe / $1.53 serving

Servings:

Author: Beth Moncel

Ingredients

1/3 cup mayonnaise $0.53
2 Tbsp Dijon mustard $0.18
2 Tbsp honey $0.24
1/8 tsp garlic powder $0.02
1/4 tsp smoked paprika $0.03
1/4 tsp salt $0.02
1/4 tsp freshly cracked black pepper $0.02
1 Tbsp cooking oil $0.02
4 bone-in pork chops one-inch thick, about 2.5 lbs. $5.02*

Instructions

Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 145ºF.** To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.

See how we calculate recipe costs here.

Notes

*You can achieve something similar with boneless pork chops and a slightly altered technique. This recipe is written for bone-in pork chops, which take longer to cook. If using boneless chops you can shorten the bake time. If you're using thin boneless pork chops, you may not even need to bake them after searing. Simply slather the seared chops with the sauce right in the skillet and let the sauce reduce a little bit to more of a glaze consistency. Either way, make sure they reach an internal temperature of 145ºF.

**Pork chops are delicate flowers. If you over bake them, they get tough and dry, so you really have to pay them some attention. This is where cooking intuition comes in handy. I've provided a general estimated bake time in the recipe below, but the total time needed to get the internal temperature of the pork chops up to 145ºF will vary depending on several factors. The thickness of your pork chops will greatly determine how long they need to bake, as will the amount of time they spent in the skillet while searing. The longer they're in the skillet, the less time they'll need in the oven. So keep these things in mind as you cook your chops and I wish you all the most juicy and tender pork chop success!

Nutrition