Honey Mustard Pork Chops with Creamy Dijon Sauce

Honey Mustard Pork Chops

Whole pork chops get a golden sear before finishing in a shallow baking dish with creamy honey-Dijon sauce. The sauce coats the chops and pools around them, with honey balancing the mustard’s tang. Mayonnaise gives this version its spoonable texture rather than a thin glaze.

Because thickness and searing time affect how quickly the pork cooks, start checking early and use an instant-read thermometer to judge doneness.

Ingredients for Honey Mustard Pork Chops

• 4 bone-in pork chops, about ¾–1 inch thick (6–8 ounces each; about 850g total)
• 1 tablespoon neutral oil
• ¾ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons Dijon mustard (30g)
• 2 tablespoons honey (40g)
• ⅓ cup mayonnaise (75g)
• ¼ cup low-sodium chicken broth
• 1 garlic clove, finely minced
• 1 tablespoon chopped fresh parsley

How to Make Honey Mustard Pork Chops

1. Prepare the chops: Preheat the oven to 350°F (175°C). Pat the chops dry and season both sides with salt and pepper.
2. Mix the sauce: Whisk the Dijon, honey, mayonnaise, and garlic in a small bowl. Gradually whisk in the broth until the sauce is smooth and thick enough to coat a spoon but loose enough to flow around the chops.
3. Sear the chops: Heat a large skillet over medium-high heat, then add the oil. Sear the chops for about 2–3 minutes per side, turning once, until browned. Work in batches if they do not fit without crowding; packed-together chops steam rather than brown.
4. Add the sauce: Arrange the whole chops in one layer in a shallow oven-safe baking dish. An oven-safe skillet large enough to hold them in one layer also works. Spoon the sauce over the chops and into the spaces around them without submerging them.
5. Bake uncovered: Begin checking after about 10 minutes; the oven finish usually takes 10–20 minutes. Insert an instant-read thermometer into the thickest part of each chop, away from the bone. Remove the chops when they reach 145°F (65°C). The sauce should be hot, creamy, and spoonable.
6. Rest and serve: Let the chops rest for 3–5 minutes. Scatter the parsley over the chops and sauce, then spoon sauce over each serving.

How to Keep the Chops from Overcooking

The skillet sear starts cooking the pork, so chops that brown more slowly may need less time in the oven. Thin or boneless chops can finish sooner than the stated range; check their temperature earlier. Thicker bone-in chops may take longer. Use the temperature of each chop, not its color or the clock, as the final doneness test.

Choosing the Mustard

Dijon makes a smooth sauce with balanced tang. Whole-grain or stone-ground mustard adds visible texture, while yellow mustard changes the flavor and sharpness. These swaps will not make exactly the same sauce.

What to Serve with Honey Mustard Pork Chops

Mashed potatoes, rice, or buttered noodles give the sauce somewhere to go. Green beans or broccoli work alongside. For a different sauce, try honey garlic pork chops or cream of mushroom pork chops.

How to Store and Reheat Leftovers

Refrigerate the chops with their sauce in an airtight container for 3–4 days. Reheat gently in a covered skillet over medium-low heat, adding a small splash of broth or water if the sauce has thickened. Prolonged high heat can dry out the pork.

Cooked chops can be frozen for up to 3 months, though their texture may be less appealing after thawing. Thaw overnight in the refrigerator.

Nutrition

Approximate nutrition per serving, based on 4 servings: 610 calories, 45g protein, 44g fat, and 10g carbohydrates. Approximate nutrition per 100g: 225 calories, 17g protein, 16g fat, and 4g carbohydrates. Values vary with chop size, edible meat yield, and the mayonnaise and broth used.