Honey Mustard Pork Chops

Honey mustard pork chops are an easy skillet meal the whole family will love.

They’re juicy, tender, and full of bold flavors from the honey mustard sauce.

And best of all, for busy parents, they come together quickly! You can have four of them on the table in about 30 minutes.

These honey mustard pork chops have a terrific sweet-n-savory taste. The honey and garlic pair perfectly, giving them an almost Asian-like finish.

Then, there’s the bright tanginess from the Dijon and whole-grain mustard. All in all, these are some truly flavorful chops.

So what are you waiting for? Let’s make this yummy pork dinner.

Ingredients

Whether you serve these with pasta, rice, or roasted Parmesan potatoes, these chops won’t last long.

Here’s what you’ll need:

• Pork Chops: Boneless chops are easier to work with but feel free to use bone-in if you prefer – they’re often juicier. Look for 1-2 inch thick cuts for the best results.

• Olive Oil, Salt & Pepper: For searing and seasoning the meat.

• Garlic: Use fresh garlic cloves you mince yourself. The jar stuff doesn’t have the same robust flavor. If you really hate mincing garlic, get the frozen minced cubes.

• Honey: You’ll love how the honey’s sweetness mixes with the savory, earthy flavor of the garlic.

• Dijon & Whole-Grain Mustard: You’ll need both to get that perfect tangy flavor.

• Apple cider vinegar: For extra tanginess.

• Thyme and Parsley: Dried thyme offers a touch of freshness and enhances the garlic’s earthiness. But use fresh parsely for a pop of color.

How to Make Honey Mustard Pork Chops

Before you start, remember that boneless chops cook much faster than bone-in chops.

If you’re unsure, use a meat thermometer to check them.

1. Cook the chops:

Pat them dry and season with salt and pepper. Then cook in a skillet over medium-high heat until the internal temperature reaches 145 degrees Fahrenheit.

2. Make the honey mustard sauce:

Remove the chops from the skillet, reduce the heat, then add the garlic, honey, both mustards, apple cider vinegar, and thyme. Cook, stirring constantly, until the sauce thickens – about 2-3 minutes.

3. Coat the chops:

Return the pork chops to the skillet and spoon the sauce over the top.

4. Garnish and serve:

Add the fresh parsley and spoon over leftover sauce. Enjoy!

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How Long Do Pork Chops Need to Cook?

The cooking time for pork chops varies depending how thick they are, and whether you’re using boneless or bone-in chops.

Typically, though, pork chops will need about 5 to 10 minutes per side to cook completely.

As mentioned, it should read 145 degrees Fahrenheit at the thickest part of the chop.

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Bone-In vs Boneless Pork Chops

As you can see, I used bone-in pork chops for my dish. But you can use whatever you prefer.

Boneless chops are ideal for novice chefs, and they cook fast. Bone-in chops are more tender, but they need longer in the skillet.

I find boneless chops shrink more when heated. But they are usually ready after about 7 minutes per side.

In contrast, bone-in chops keep their shape and texture. But they need closer to 9-10 minutes per side.

The choice comes down to what you like best – and what you can find in the store.

If you’re worried about cooking thick chops on the stove, try the oven, instead. Here’s how:

Sear the chops on the stove for 2 to 3 minutes per side. Make the sauce as instructed. Pop everything into a casserole dish and bake for 20-30 minutes at 350 degrees.

How to Store

The great thing about pork chops is that they store well. So feel free to make extra!

To Store. Transfer the cold chops to an airtight container. Store them in the fridge for up to 4 days.

To Freeze. Let the pork chops cool fully. Then, place them in an airtight, freezer-safe container with a paper towel in the bottom. (It’ll help absorb moisture.) Freeze for up to 3 months.

To Reheat. Thaw frozen chops in the fridge overnight. Reheat in a skillet over medium-low heat until they’re hot. Add a splash of water or chicken broth if there’s not enough leftover sauce.

What to Serve with Pork Chops

You can pair pork chops with whatever sides you like best.

I’m talking rice, pasta, couscous, salad, veggies, and more.

Here are some of my favorite options:

• Stick of butter rice – it’s super flavorful, but the buttery taste won’t distract from the honey mustard.
• Rosemary roasted potatoes – for an extra hearty meal.
• Garlic butter mushrooms – to add another layer of garlicky goodness and texture to the dish.
• Oven-roasted asparagus – a nice light side that also makes the plate colorful.
• Olive Garden salad – the bright, tangy dressing pairs so well with the creamy sauce.

Whatever you choose, these chops are guaranteed to please.

Frequently Asked Questions

→ Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops work well and cook faster than bone-in. They’re ideal for quicker meals and novice cooks.

→ How do I know when pork chops are fully cooked?

Use a meat thermometer. The internal temperature should reach 145°F at the thickest part of the chop.

→ What sides pair well with honey mustard pork chops?

Great options include roasted potatoes, garlic butter mushrooms, steamed rice, or a fresh green salad.

→ Can I make the sauce ahead of time?

Yes, the honey mustard sauce can be made ahead and stored in the fridge for 2–3 days. Reheat gently before using.

→ How should I store and reheat leftovers?

Store cooked chops in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat with a splash of broth or water.

→ Can I freeze the pork chops after cooking?

Yes, let them cool fully, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.