Go Back
Honey Mustard Pork Chops
MaraLila

Honey Mustard Pork Chops

These Honey Mustard Pork Chops are the weeknight dinner you have been waiting for. Thick, juicy pork chops are seared to golden perfection, then coated in a rich, tangy-sweet glaze made from honey, Dijon mustard, garlic, and butter. Ready in just 30 minutes with simple pantry ingredients, this recipe delivers restaurant-quality results right at home. If you love easy skillet dinners, you will also enjoy our Easy Garlic Butter Pork Tenderloin.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pork chops
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in pork chops, approximately 1 inch thick (about 8 oz each)
  • 1 tsp fine sea salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil or avocado oil
  • 3 tbsp pure honey (raw or clover honey works best)
  • 2 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 0.25 tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh thyme or rosemary sprigs (optional garnish)
  • Thinly sliced green onions (optional garnish)

Equipment

  • Cast Iron Skillet or Oven-Safe Pan Essential for a proper sear and easy oven transfer.
  • Instant-Read Meat Thermometer For checking the internal temperature of 145°F accurately.
  • Mixing Bowls One for the spice rub, one for the honey mustard glaze.
  • Basting Spoon or Pastry Brush For coating the chops with the glaze.

Method
 

  1. Remove your pork chops from the refrigerator at least 20 to 30 minutes before cooking. Letting them come to room temperature ensures even cooking from edge to center and prevents the outside from overcooking before the inside is done.
  2. In a small bowl, combine the salt, black pepper, garlic powder, and smoked paprika. Pat the pork chops completely dry with paper towels on both sides. Rub the spice mixture generously over every surface of each chop, pressing firmly so it adheres.
  3. In a small bowl, whisk together the Dijon mustard, whole grain mustard, honey, apple cider vinegar, minced garlic, and red pepper flakes if using. Taste and adjust — add more honey for sweetness or more mustard for extra tang. Set aside.
  4. Heat a large cast iron skillet or heavy-bottomed oven-safe pan over medium-high heat. Add the olive oil and heat until shimmering. Add the pork chops without touching each other. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms. Flip and sear the second side for another 2 to 3 minutes.
  5. Reduce heat to medium-low. Pour the honey mustard glaze over the pork chops and use a spoon or brush to coat every surface. Add the tablespoon of butter to the pan. As it melts, tilt the pan slightly and continuously spoon the glaze and butter mixture over the chops for 1 to 2 minutes to create a rich, lacquered coating.
  6. For chops 1 inch thick or more, transfer the oven-safe skillet to a preheated 400°F (200°C) oven. Cook for 5 to 8 additional minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). This step ensures even cooking without burning the glaze.
  7. Remove the pork chops from heat and let them rest on a cutting board or plate for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat. Plate the chops, drizzle with any remaining pan glaze, garnish with fresh thyme or green onions, and serve immediately.

Notes

Pro Tips: Always pat the pork chops completely dry before searing — surface moisture prevents browning. Use bone-in chops at least 1 inch thick for the juiciest results. Never add the glaze before the sear is complete — honey burns quickly over high heat. Finish thick chops in a 400°F oven for even cooking without burning the glaze. Always rest the meat for at least 5 minutes before cutting to keep the juices inside. For deeper flavor, dry-brine the chops with salt the night before and leave uncovered in the refrigerator.