Honey Mustard Pork Chops
Juicy seared pork chops coated in a tangy honey-Dijon pan sauce. A fast, flavor-packed dinner with pantry staples.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb pork chops, about 1-inch thick boneless or bone-in
- 1.25 tsp kosher salt
- 0.75 tsp black pepper
- 0.5 tsp smoked paprika
- 1.5 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp minced garlic about 3 cloves
- 0.5 cup low-sodium chicken broth
- 3 tbsp Dijon mustard
- 1 tbsp whole-grain mustard optional but tasty texture
- 3 tbsp honey
- 1.5 tbsp apple cider vinegar
- 0.5 tsp dried thyme
- 0.25 tsp red pepper flakes optional heat
Instructions
Preparation Steps
- Pat pork dry. Season all over with salt, pepper, and paprika.
- Whisk broth, honey, Dijon, whole-grain mustard, vinegar, thyme, and pepper flakes.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chops 2–3 minutes per side until well browned. Transfer to a plate.
- Lower heat to medium and melt the butter in the skillet.
- Stir in garlic and cook 30 seconds until fragrant, scraping the pan.
- Pour in the honey-mustard mixture. Simmer 2–3 minutes to slightly thicken.
- Return chops and any juices. Simmer gently until 145°F, about 3–5 minutes.
- Remove from heat. Rest 5 minutes, then spoon sauce over to serve.
Notes
Variation: Add a splash of cream at the end for a silky sauce, or swap thyme for chopped rosemary. Serve with mashed potatoes, rice, or roasted carrots. Store leftovers up to 3–4 days; reheat gently over low heat with a spoon of water.
This recipe is an original creation inspired by classic Honey Mustard Pork Chops flavors. All ingredient ratios and instructions are independently developed.