These Honey Mustard Pork Chops turn a simple weeknight dinner into a flavorful, satisfying meal.
Each chop is coated in a sweet and tangy honey mustard glaze that caramelizes beautifully during baking, creating a tender, juicy bite every time.
Packed with high-quality protein and moderate healthy fats, this dish supports muscle health while keeping carbs low.
Quick to prepare, skillet-seared, and oven-finished, it’s perfect for everyday cooking, meal prep, or a cozy family dinner.
Simple ingredients, big flavor—this recipe never disappoints.
Honey Mustard Pork Chops
Equipment
- Measuring cups and spoons (as needed)
- Heavy skillet (for searing)
- Casserole dish (for baking)
- Meat thermometer (for internal temperature)
Ingredients
- 1/3 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1/8 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp cooking oil
- 4 bone-in pork chops about 1-inch thick, 2.5 lbs
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C) so it reaches the perfect baking temperature while you prepare the pork chops. Preheating ensures even cooking and helps the honey mustard glaze caramelize beautifully during baking.
- Prepare the Honey Mustard Glazel: In a medium-sized bowl, combine 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, and 2 tablespoons honey. Add 1/8 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon freshly cracked black pepper. Stir everything together until smooth and fully blended, forming a creamy, sweet, and tangy glaze. This mixture will coat the pork chops and infuse them with flavor while keeping them moist.
- Dry and Season the Pork Chops: Pat each pork chop thoroughly with a paper towel to remove excess moisture. This step is crucial to achieve a golden-brown sear. Then, season both sides lightly with a pinch of salt and freshly cracked black pepper. Proper seasoning at this stage enhances the natural flavor of the pork.
- Heat the Skillet: Place a heavy skillet over medium-high heat and add 1 tablespoon of cooking oil. Allow the skillet to become hot before adding the meat. A hot pan ensures a quick, even sear, locking in the juices and forming a deliciously golden crust.
- Sear the Pork Chops: Carefully place two pork chops in the skillet at a time, leaving space between them so they don’t steam. Cook each side for approximately 3 minutes or until a deep golden-brown crust forms. Repeat with the remaining chops. Searing adds rich flavor and creates a beautiful texture that contrasts with the tender meat inside.
- Arrange in a Casserole Dish: Transfer the seared pork chops to a casserole dish. Slight overlapping is fine, but try to spread them evenly. This arrangement allows the heat to circulate and the glaze to coat the meat uniformly during baking.
- Apply the Honey Mustard Glaze: Use a spoon or silicone brush to generously spread the honey mustard mixture over both sides of each pork chop. Make sure every part of the surface is covered for maximum flavor and a glossy, caramelized finish once baked.
- Bake to Perfection: Place the casserole dish in the preheated oven. Bake for about 30 minutes for 1-inch-thick chops, or about 20 minutes for ¾-inch-thick chops. To check doneness, insert a meat thermometer into the thickest part of a chop—the internal temperature should read 145°F (63°C).
- Optional Broiling for Extra Browning: For a more golden, bubbly finish, switch your oven to broil after baking. Broil the chops for 3–5 minutes while keeping a close eye to prevent burning. This step creates a slightly caramelized crust and intensifies the flavor.
- Rest and Serve: Remove the pork chops from the oven and let them rest for 3–5 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Serve immediately, pairing with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Bone-in pork chops are preferred for juicier meat, but boneless chops can be used with slightly shorter cooking times.
- Patting the pork chops dry before searing helps achieve a golden-brown crust.
- The honey mustard glaze can be adjusted for sweetness or tang by adding more honey or mustard to taste.
- Use a meat thermometer to ensure the pork reaches 145°F for perfectly cooked, safe-to-eat chops.
- Broiling is optional but adds an extra layer of caramelized flavor to the glaze.
- Leftover chops can be sliced thin and added to sandwiches, salads, or wraps.
Chef’s Secrets For Maximum Flavor
To elevate the flavor of these pork chops, start by investing in quality Dijon mustard and pure honey, as these ingredients form the backbone of the glaze.
Searing the pork chops properly is essential—use a heavy skillet and ensure it’s very hot before adding the meat to achieve a deep golden crust.
Don’t overcrowd the pan, as this can cause steaming instead of searing.
Finally, let the meat rest after baking; this keeps the juices locked in and ensures tender, succulent pork in every bite.
Serving Suggestions For Delicious Pairings
These honey mustard pork chops pair beautifully with both classic and creative sides.
Serve with roasted or steamed vegetables such as broccoli, carrots, or green beans for a nutritious, low-carb option.
Creamy mashed potatoes, garlic-infused rice, or a warm quinoa salad complement the sweet and tangy glaze.
For a lighter meal, slice the pork chops and add them to a crisp garden salad with avocado, cherry tomatoes, and a light vinaigrette.
A crusty bread on the side helps soak up any remaining glaze for extra flavor.
Storage Tips To Keep Fresh
Cooked pork chops can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, gently warm them in the oven at 300°F for 10–15 minutes or use a skillet over low heat to preserve moisture.
Leftover chops can also be frozen for up to 2 months—wrap each chop tightly in plastic wrap and aluminum foil before freezing.
Thaw in the refrigerator overnight before reheating.
The glaze may thicken when chilled; simply warm slightly to restore its silky texture.
Frequently Asked Questions Answered
1. Can I use boneless pork chops instead?
Yes! Boneless chops work well, but they cook faster than bone-in chops. Sear them the same way, then reduce the baking time to avoid overcooking and ensure tender meat.
2. Can I make the glaze ahead of time?
Absolutely. The honey mustard glaze can be prepared a day in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before spreading on the pork chops.
3. How can I make the pork chops extra juicy?
Patting the meat dry, searing properly, and not overbaking are key. Allow the chops to rest after cooking for 3–5 minutes; this redistributes juices for maximum moisture and flavor.
4. Can I use this recipe for meal prep?
Yes! These pork chops are perfect for meal prep. Slice them after cooking and store in individual containers with your favorite sides. They stay flavorful and reheat easily without drying out.
5. What if I don’t have a meat thermometer?
If you don’t have a thermometer, bake until the juices run clear when pierced at the thickest part. For 1-inch-thick chops, this usually takes about 30 minutes. However, investing in a thermometer ensures perfectly cooked, safe pork every time.
