Simple homemade sauces (or glazes) are your secret weapon in the kitchen. They’re the easiest way to turn a boring piece of meat into something really mouthwatering and amazing. Case in point: Honey Mustard Pork Chops. This particularly awesome sauce is a mix of honey, Dijon mustard, a little mayo for creaminess, and a few spices. Smear that awesome sauce on a some pan seared pork chops, pop them in the oven to heat through, and then finish them off with a few minutes under the broiler. The end result is creamy, caramelized, honey mustard madness. Madness in a good way, of course.
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Baking Time May Vary
Pork chops are delicate flowers. If you over bake them, they get tough and dry, so you really have to pay them some attention. This is where cooking intuition comes in handy. I’ve provided a general estimated bake time in the recipe below, but the total time needed to get the internal temperature of the pork chops up to 145ºF will vary depending on several factors. The thickness of your pork chops will greatly determine how long they need to bake, as will the amount of time they spent in the skillet while searing. The longer they’re in the skillet, the less time they’ll need in the oven. So keep these things in mind as you cook your chops and I wish you all the most juicy and tender pork chop success!
Can I Use Boneless Pork Chops?
Yes, you can achieve something similar with boneless pork chops and a slightly altered technique. The recipe below is written for bone-in pork chops, which take longer to cook than boneless chops. If using boneless chops you can shorten the bake time considerably. Keep your meat thermometer handy so you can test their temperature and prevent overcooking. If you’re using thin boneless pork chops, you may not even need to bake them after searing. Simply slather the seared chops with the sauce right in the skillet and let the sauce reduce a little bit to more of a glaze consistency. Either way, make sure they reach an internal temperature of 145ºF.
What to Serve with Honey Mustard Pork Chops
I served my Honey Mustard Pork Chops with some Roasted Brussels Sprouts and roasted sweet potatoes. Because they cooked at different temperatures from the pork chops, I cooked the vegetables first, then lowered the oven’s temperature before adding the pork chops. Make sure the oven is all the way down to the correct temperature before baking the pork chops, so you don’t accidentally over cook them! :) Or you could pair it with something super simple and a little lighter, like Simple Sautéed Vegetables, Roasted Carrots, or Lemon Garlic Roasted Asparagus, and some Seasoned Rice.
Honey Mustard Pork Chops
Servings 4Ingredients
- 1/3 cup mayonnaise ($0.53)
- 2 Tbsp Dijon mustard ($0.18)
- 2 Tbsp honey ($0.24)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp smoked paprika ($0.03)
- 1/4 tsp salt ($0.02)
- 1/4 tsp Freshly cracked pepper ($0.02)
- 1 Tbsp cooking oil ($0.02)
- 4 bone-in pork chops, one-inch thick (about 2.5 lbs.) ($5.02)
Instructions
- Preheat the oven to 350ºF. Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and freshly cracked black pepper.
- Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of cooking oil in a heavy skillet over medium-high heat. When the skillet is very hot add two pork chops at a time and cook until golden brown on each side (3 minutes each side). Place the browned pork chops in a casserole dish (it's okay if they overlap slihtly).
- Smear the honey mustard sauce over both sides of the pork chops in the casserole dish. Bake for about 30 minutes for 1-inch thick chops, about 20 minutes for ¾-inch thick chops, or until the internal temperature reaches 145ºF. To achieve more browning, switch the oven to broil and broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.
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Equipment
- Measuring Cups Spoons
- Stainless Steel Pots and Pans
- Meat Thermometer
Nutrition
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How to Make Baked Honey Mustard Pork Chops – Step by Step Photos
Start by mixing up the honey mustard sauce. Stir together 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, and some freshly cracked pepper (about 15 cranks of a pepper mill).
Then you have a really delicious honey mustard sauce that you will have to restrain yourself from licking off the spoon. Set it aside and try to forget about it for a minute.
You’ll want four thick-cut bone-in pork chops for this recipe. Try to get pork chops that are 3/4 to 1-inch thick. The pork chops I used today are about ¾-inch thick. Preheat the oven to 350ºF. Use a paper towel to dry off the surface of the chops (this helps them sear better), then season each side with a pinch of salt and some freshly cracked pepper.
Heat one Tbsp cooking oil in a heavy skillet over medium-high heat. Make sure the skillet and oil are very hot, then add two chops at a time and cook until golden brown on each side (about 3 minutes per side). If it’s taking longer than about 3 minutes to get a nice brown color, make sure you reduce the baking time to compensate because the pork chops will already be more cooked when they go into the oven.
After browning the chops, place them into a casserole dish (it’s okay if they overlap just a little). Smear the honey mustard sauce over both sides of the pork chops. Bake in the preheated oven for 20-30 minutes, or until they reach an internal temperature of 145ºF (about 20 min for ¾-inch thick, or closer to 30 for 1-inch thick chops).
Finish them off with just a few minutes under the broiler for maximum browning action (I did not move the oven rack, I simply switched the setting from bake to broil and kept an eye on them).
So yummy! I garnished with a little parsley for color, but it’s not needed to flavor the honey mustard pork chops.
Wondering if the chops could stay in the pan (cast iron) so that I could transfer the pan (with sauce) to the oven after searing instead of having to dirty a casserole dish?
I think that should be fine!
This was delicious and I typically don’t love pork chops. I will make this again but try it with chicken!
When I made these the sauce curdled in the oven, why?
Sometimes this can occur when mayonnaise goes through extreme temperature changes quickly. So if it was super cold from the fridge and then goes into a really hot oven. It could also be from mixing with the additional fat content of the pork chops. Either way, if that happens again, you should be able to remove the pork chops after cooking, give the sauce a little whisk and then pour it back on top.
Yes, mine curdled too and did not look so appetizing. There was no whisking it back together. I liked the flavour but no one else in family did.
Made it step by step as per recipe and the chops were so full of delicious flavors Meat was very moist and we used 3/4 inch center cut bone in chops. Baked @ 350 for 20 minutes was dead on. Will GRILL these next time hoping to enhance a more “smoky grilly” flavor.
Tasty pork chops, but a little too sweet in my opinion. I’m going to save this recipe to try again, but add more paprika and some cayenne pepper + red pepper flakes. Thanks for a budget friendly pork chop recipe!
Not good. No flavor. Swimming in grease when removed from oven. Timing in recipe is wrong – was way over cooked.
Absolutely the best pork chops I have made in my 40 years of cooking! I made it true to the recipe and they were perfect, and so easy.
I’ve made this recipe as written before and we liked it, but last night I blew my family away with a modified version. I had some thinner boneless pork chops and I opted to throw them on the grill with some S&P, then used the sauce (mayo omitted) as a glaze while they were grilling. They were SO flavorful, and we had no leftovers
Looks great and so easy I’m doing the pork chops tomorrow
This recipe is a keeper!!! Everyone loved it and very easy to make. I didn’t have time to brown the pork chops first so I just coated them and baked then broiled for the last 5 minutes to get some golden color on top.
I have been making this recipe(Honey Mustard Pork Chops) since you introduced it, yes all those years. I had lost the recipe and on chance looked at your site. Hurrah, you have so many yummy recipes cataloged. You made my day!
I have a bit of a mental block about cooking with mayo. Could greek yogurt be used as a substitute here?
At less than $2.00 per serving, this Recipe is a genuine keeper!
I made this earlier this week and it was a HIT — not only with my DH but also with 6 of my Family members and 6 neighbors who we hosted at our annual “Friendsgiving” gathering. I quadrupled the recipe (following it as precisely as I could), cooked the 3/4 inch bone-in Chops in batches on my stove-top, and then baked them in my oven in my “Lasagna Dish” (the Sauce was particularly delectable — but, then again, I absolutely love Honey-Mustard anything) and BOTH of the cooking times were PERFECT! I set out homemade Applesauce, “doctored” canned Baked Beans, Carmelized Onions, Garlic String Beans, “Creamy” Mashed Potatoes (alongside pats of Butter, Sour Cream, shredded Cheddar and PepperJack cheeses, and Scallions) plus a simple “side Salad” (Romaine Lettuce, Tomatoes, Cucumbers, and sliced Onions) with the option of either a simple Vinaigrette, Ranch, or Honey-Mustard Dressing — all of which were homemade). Result? Virtually NOTHING was left at the end of a very enjoyable evening with Family and Friends. And while I would like to take credit for the entire “event”, it was most definitely the PORK CHOPS that “stole the show”. Both my DH and my oldest Son pretty much EXCLAIMED over the Chops, and ALL THREE of our female Neighbors plus 1 of my Daughters asked me for the Recipe (I directed them to your blog-site). Thank you — once again — Beth for yet another wonderful — and Budget Friendly — recipe. I will be making it often.
This is one of my go-to favorites. I love this sauce — I could eat it with a spoon.
I’ve also made these with boneless chops and basically just skipped the oven baking step. Also completely delicious and a bit quicker for more rushed evenings. I love pairing this with roasted broccoli or the parmesan roasted potatoes and a side salad. Truly wonderful!
I just tried the baked honey mustard porc chop recipe.
Not only is it delicious and mouth watering. It is so simple to prepare. I highly recommend this recipe to any type of cook, novice or advanced. I had no Dijon mustard available and substituted it with honey mustard instead. Works great too.
So yummy!
Very good, simple, tasty recipe. I misunderstood the instructions and covered the pan when I put it in the oven and it still turned out great. I would make again!
First, let me say that I usually loathe anything honey mustard-flavored so I’m not sure why I chose to make this recipe, except that I wanted pork chops and it seemed uncomplicated. These were delicious! I used bone-in chops, about 1-1/2” thick. Doubled the sauce. I should’ve kept to the instructions and only added a pinch of salt to season the chops but, instead, I added a little Tony’s and they ended up a tad too salty. Lesson learned! Will definitely make these again.
I’ve made this recipe so many times. It’s delicious. I may never make pork chops a different way.
Trying this tonight for sure!’
Can these be cooked in the pan vs. the oven?
You can absolutely cook these in a pan, but you should recreate an oven environment. I’d try making them in a Dutch oven or other heavy, high-sided pan, with tight fitting lid. After searing and adding the sauce, make sure you keep them chops covered through out the cook. Hope that helps! XOXO -Monti
Made this today; followed recipe exactly. Family loved it. Gave it a 10 out of 5 stars😆. The smoked paprika is the key to the great flavour. Thanks again!
My family and boyfriend are obsessed with this one. They’ve tried to make it but always tell me it tastes better when I make it. Love this recipe!
I am excited to try this tonight i love honey mustard with chicken fingers so I’m sure this will be great.
I worried the sauce may dry up so i will put my Dutch oven lid on and go from there, thank you for sharing
I used boneless, thick cut pork chops. Best pork chops I’ve ever had. Made plenty of sauce – though we used every drop.
This was a great recipe!
These were a hit for my family. I made a small addition of a thinly sliced onion and 1/4 C red wine to the bottom of the casserole before baking in the oven. We always seem to like more sauce. I also served these with Brussel sprouts and garlic mashed potatoes.
I made these pork chops last night. They were AMAZING! The cook times are right on, and the honey mustard sauce was to die for. The pork melted in your mouth. This is my new go-to recipe for pork chops!
Made this for dinner along with the roasted brussel sprouts on this same website. My husband and both I loved these chops! The sweetness wasn’t too overpowering, great flavor!
Loved the recipe just as it is
These are the best pork chops ever. I really like them and they go well with any meal. I have cooked them with squash, rice, and gravy, mashed potatoes, and also with mac and cheese.
I will be cooking again later today with rice and gravey lol
I didn’t think anyone in my family liked pork chops but I guess we were wrong! These were amazing! My husband is requesting them again!
We all liked these pork chops, particularly my brother and have had them several times. I’ve found the recipe works best if you have a cast-iron pan big enough to hold all of the chops at once so you can just stuff it in the oven after they’ve been browned and basted. (Less dishes to wash)
**However** this recipe doesn’t seem to work very well in the crockpot. (Round #3) The chops were pretty greasy and nowhere near as tasty as before. My guess is that the mayo melted…. So I’ll stick to stove top/oven combo from here out out.
Thanks for sharing this recipe. :)
This is soooo good!!!! I even make this with chicken breasts and it is just as good! My daughter who is picky, loves this! Thank you for sharing this recipe :)
I forgot to leave 5 stars!
Oh good I’m glad you commented this! I don’t eat pork but I love honey mustard sauces so I was thinking of trying this with chicken but wasn’t sure if it would work til I saw this. I will have to give it a go with some breasts!
Unfortunately these were not a hit in my house. 2 out of 3 finished theirs, but no one was interested in having these again. :(
I think my bone in chops were about 1/2-3/4” and I could have done only 15 min in the oven. I paired with butter green beans and the cinnamon roasted sweet potato in the photos (it’s from one of the meal prep recipes).
Everyone asked for seconds :) Paired well with the autumn medley roasted vegetables.
When you pair this with roasted brussels sprouts, how do you get them to be ready at the same time without one of them getting cold? Do you have two ovens? Thanks! :)
I just did the Brussels sprouts while I was prepping the pork chops, then when they were done I reduced the heat in the oven for the pork chops. You can pop the Brussels sprouts back in the oven with the pork chops for the last 5 minutes to warm them back up again. :)
Absolutely loved these. I don’t like mayo, so I subbed in sour cream instead, but they were great regardless. I would just maybe add a little more sauce next time because it was so good I wanted more. :)
These were SO good. Thank you!
This Recipe is So Good and Easy to Make.
Can I use chicken thighs instead of pork chops?
Yes, I bet this would work great with chicken thighs. :)
I was going to ask the same! Would cooking time n temp remain the same for chicken thighs?
It would probably be different since they are a difference size, and it depends on whether they are bone in or boneless, but unfortunately I’d need to test it before offering time and temp suggestions.
These look fabulous and easy to make!
Just as a head up., your recipe states 165 degrees instead of 145.
Thanks for catching that, Betsy!
Hey there- was just wondering where you would pick up pork at $2/lb. At my Giant Eagle, the cheapest cuts seemed to be a minimum of $5/lb.
These were from Kroger and they were on sale. :) I always hit up the sales and if I can’t use the meat that week I’ll freeze it for later so I always have “sale” priced meat.
Love this! I make it all the time. Like how its sweetened lightly with honey, so not too bad for us. Thanks so much. 😊
I love this recipe and I’ve made it multiple times. I am wondering if it can be adapted for a slow cooker. I have thick bone in chops that need to be cooked ASAP and I am going to be gone all day tomorrow. Any ideas? 🙏
Hmm, I’m not sure how that might turn out! One thing to keep in mind is that a slow cooker is a wet cooking environment and an oven is a dry cooking environment, so that can affect the way flavors change (caramelizing sugars, etc. don’t happen in wet environments). And I think slow cookers usually need a little more liquid in there to heat evenly.
SOOO DELICIOUS!! I used 1″ thick center cut boneless pork chops. Browning took 3 minutes per side and they only needed to cook for 8 minutes in the oven to reach 145 degrees F. Broiled for 3 minutes under broiler set to high. I poured off and whisked the sauce leftover in the pan and served over the pork chops. Seriously, delicious. So good, so happy right now. I’m not even a huge fan of honey mustard and I loved these. They are going in my regular rotation. Don’t leave the sauce in the pan – the chops were okay by themselves, but are restaurant quality when you serve them with the sauce.
These were delicious!! Definitely a keeper. Thank you for the recipe!
If I sear the chops in a stainless steel pan that is oven proof can I just add the sauce in the pan with chops instead of transferring them?
Yes you can do that. Enjoy!
I don’t eat pork,can this recipe be substituted with turkey chops and how long should stay in the oven ?
I didn’t even know turkey chops were a thing! That’s great! Anyway I’d say maybe check them at 20 minutes then check every 5 minutes until you feel they are done?
I have to tell you… this has become one of my all time favorite recipes! I’m not a huge pork fan in general but my boyfriend made these late one night and I nearly licked the pan clean. The sauce is to DIE for and the pork cooks perfectly! It doesn’t get dry at all. This is an absolutely perfect recipe and we’ve had in probably 5 times in the last 3 months! A repeat for sure!
This is awesome! Great to hear Ash!
Hi, are you supposed to cover the pork chops while in the oven?
Nope, I did not cover the pork chops as they baked.
I’m making this for the third time. The first time I followed directions completely and they were fantastic. My family loved them. I have a bad reputation for drying out pork chops but these come out perfectly. The second time I used the lower fat olive oil mayo and subbed olive oil for vegetable oil when searing. I also used boneless chops and trimmed all the fat. The first version was definitely better (of course) but the lower fat version was still really tasty. Takes a few minutes less to cook.
Pork chops can be tricky but sounds like you’ve got it down now. Even with the leaner version! Great work Andrea.
Can I just use regular yellow mustard ?
It will definitely change the flavor and appearance of the dish. I can’t vouch for how it will taste without trying it, though.
I’ve tried this recipe several times and my family loves it. I cooked it today but didn’t have Dijon so I used regular yellow mustard. It was my first time trying it without Dijon and it tasted just as delicious. Worked great!
it has got to the best tasting pork chops ive ever cooked and the sauce was unbelievable.will definitely use on other dishes for sure
Hi, I would like to try this recipe but is there a substitute for mayo or can I leave it out completely? My daughter is allergic to eggs. Thanks!
Hmm, unfortunately leaving the mayo out would change this quite a bit and I haven’t tested it with any mayo substitutes, so I’m not sure if that’s possible.
I used Trader Joe’s Vegan Mayo (I can’t have eggs either), and it turned out amazing!!
This recipe is by far the best pork chop recipe I’ve ever found! I use it over and over again. Going to try it using a light honey mustard marinade then cook on the grill basting with sauce last few minutes.
Did you try the chops on the grill? Curious to know how the sauce was on the grill
Loved this. The honey mustard sauce alone is a keeper – it was lick the spoon good. Great with the pork. I had boneless chops, so only did 25 minutes in the oven – could have gone down to 20, or 22 I suspect. The initial sear plus the honey mustard did a great job of keeping the pork from drying out.
Very easy. Excellent flavor.
Have this in the oven and looks great! I used boneless because they were bogo and made some crispy bacon to sprinkle on top at the request of my boyfriend ! Excited to eat tonight!
My husband gave these a 10! Just after asking me why I always use Pinterest for dinner ideas.
I served these over cauliflower rice and we really enjoyed the flavors. Super easy and quick especially if you use frozen cauliflower rice that you can microwave in the bag. I may try cooking the chops a few minutes less next time as they were a tad overdone.
This was awesome !!!! Such a great flavor !!!!!!!! Perfect as written !! Definitely a keeper !!
I had a hankering for pork chops with a different sauce. I found this yummy recipe on Pinterest. My chops are sizzling away while I mixed up the sauce. Oh. My. Yum. the mayo addition is genius. it really cuts through the tang of the Dijon. I cant wait to check out the rest of your blog! <3
These pork chops were absolutely delicious!! I was not raised eating pork so I get nervous when I am presented with this new meat. But Beth, you made this recipe so easy to follow that even an amateur like me can do it. I like the fact that you have written instructions and picture instructions which helps make your recipes easy to follow. When my husband tried them, he loved them. He said that they were some of the best pork chops that he has ever eaten in his life (am amazing compliment to the quality of your recipes)!!! I put these in the crock pot so that they would come out nice and tender. Thanks again for a wonderful recipe.
Really enjoyed these. Mom made something similar when I was a kid. Nice job with the Smokey pap. Delicious pork recipe everyone loves. Adding to the rotation. Thank you.
I made these with honey mustard dressing. Seared with salt, paprika, and cracked pepper. Had to leave longer in oven since they were thick pork ribeyes; about hour and a half. They came out tender and juicy. Top side had slight crisp from broil (left broiling for six minutes was too much) but bottom was soft from sitting in it’s juices. Thanks for recipe, definitely going to use again.
Can these be grilled?
Probably, although I’ve never tried it. :)
I just made a test version of this for lunch (because my husband always gets nervous when I experiment…it doesn’t always turn out well and he doesn’t need like to order pizza). This was DELICIOUS!!! I didn’t have all the ingredients to make the honey mustard sauce but I had some leftover store bought sauce that I used instead and it still turned out delicious (I’m sure the home made version will be even better when I try that). As a fellow number cruncher (I play games with myself at the grocery store to see if I can stay on the same budget I had when I was in college) I appreciate the budget friendly approach. And as a professional who works about 80 hours a week, I appreciate the simplicity :) I’m now checking out your crock pot recipes. I plan to try the Chicken Tiki Masala next :)
This was delicious…. It was a big hit. I will be making this again.
Mmmmm! These were delicious – the whole family loved them.
I bet they would be great on the grill, with half the sauce applied initially and half reserved for basting.
Any thoughts on a crockpot version of this? I made these the oven way and they were tough (could have been the chops…boneless sirloin if I recall), but the sauce is awesome!
You could probably throw the chops in the slow cooker with the sauce, although it might get a little watery. :)
I’ve made these several times and they are delicious. My husband and our pets and I all love these. Super tender and and easy recipe. I’ll occasionally add a pinch of cayenne for a little heat but the recipe is awesome by itself.
Just had these for dinner. Thanks so much for a great recipe. We will be making these again. I did bake it differently, according to my favorite way to bake pork chops. I used 1/2″ pork chops and bake them for 30 min., at 350 F, turning once. I poured off the fat. I combined the sauce ingredients, adding 1/4 c. of water to thin it. I poured the sauce over the chops, cover with foil and bake for 30 min. Yummy!
Amazing flavor! kids ate these up without anything remaining other than the bone
My bf and I LOVE this recipe. Super easy, it’s our go-to recipe when we don’t have much time to cook and want to make something delicious and simple.
Delicious! Though 10 twists might be a little too much pepper…
Made this for dinner yesterday. So. Damn. Delicious. And so easy! I love your recipes!
Wow! This is the first recipe I’ve tried from your site and the results were amazing! I added some cayenne pepper and onion powder to the sauce for a little extra and set the pork to cook as instructed-it came out so tender and juicy I almost passed out from shock. I don’t cook pork often so when my boyfriend requested a pork dish I thought I’d get the gray lumps of meat that my dog would sniff a few times and take a bite or two to be polite. But this came out juicy and perfect. I think my boyfriend almost cried lol thank you!
May be a silly question but i am knew to cooking. Could i substitute Miracle whip for the mayo in this recipe?
That’s not a silly question! :) You can, but it will change the flavor slightly. Miracle whip tends to be sweeter and a little tangier than mayo, but it would still probably blend well with the flavor.s
This is really, really good. Pork chops are on sale a lot and I have a hard time finding ways of cooking them that don’t dry them out. This method though keeps them really nice and moist, and who doesn’t love honey mustard?
Do you baste both sides of the chops with the sauce?
Yes, I would.
Is there a good substitute if you don’t have Dijon mustard?
Dijon is a major flavor in this recipe, so I wouldn’t suggest substituting it with anything otherwise the entire flavor profile will change.
This looks great and I plan on making it tonight! Only problem-I’m worried I won’t have enough mayo, I have some sour cream, would that be OK to make up the difference? Thank you for any suggestions!
Hmm, that might work, yes. It will probably be tangier than the original version, but that won’t necessarily be a bad thing! :)
Thanks, Beth! If I end up trying it, I will update with outcome. And thank you so much for your recipes! I love them!
I’ve made these a few times and they are a hit! I just to buy boneless porkchops when they are on sale. It’s so easy to just throw together quick sides and eat these delicious porkchops with it :)
Lisa? JULIE?!?! (haha couldn’t resist!)
These look delicious, will have to try them.
lol this made me laugh more than it should have
also this recipe is just delish
I love dipping pork chops in honey mustard. I never thought about cooking them in the sauce. This is a meal that I know I could eat for days. I would probably have it with different sides. I may keep the plain rice but have it with a salad and some peas. I will add this recipe to my “I need to make this during college” recipe list. Thank you for so many awesome recipes.
Hi, I made this last night. I really thought these would be dry, but I was completely wrong. They were so yummy! Thank you for a great recipe.
Hey. I don’t usually rate recipes, but I just wanted to tell you that this was really excellent. It’s the kind of recipe that you can make in a pinch. I used boneless and did a seat and 15 in oven. Came out great.
What would you say about using low fat mayo?
*sear not seat
I like to use “light” mayo a lot, but you definitely have to be careful about the brand. They’re not all created equal. :) I think Hellman’s is pretty good.
I am making this tonight for my boyfriend his mouth was watering when I showed him the recipe! This will be an excellent birthday meal just need to pick up the cake! :) THANKYOU BETH!
Hi,
When baking, are they covered or not?
Thanks!
Uncovered. :)
This is a family fav now! I have to admit though…I never measure…I eyeball everything. But it never fails to be delicious!
I tried this recipe last night, and we loved it! The honey mustard sauce is delicious. I served it with brown rice and roasted broccoli and was glad I had doubled the recipe so we could have leftovers for lunch today. Thanks for another tasty recipe!
Another home run! I used chicken breasts instead of pork chops and popped them in the oven with the smoky roasted sweet potatoes at 375. Absolutely delicious, and so easy! Thanks for another great recipe.
Tried this with my mother last weekend. We were fairly dubious at the start but by the time we got it into the oven and those cooking smells started going it was hard to wait! This had to be some of the juiciest pork I’ve ever made in an oven and it’s certainly a dish for Fall. More than worth the attempt!
This recipe was great!! I only made to pork chops and I used syrup in stead of honey because I didn’t have any and it came out delicious!!
@Beth what cooking time/method would you recommend if using thin cut boneless pork chops??
A thin cut chop may very well cook all the way through after searing. If they do, you can just smear the sauce on and pop it under the broiler. If they’re not quite done, you can bake it for 10-15 minutes or so, then broiler. I think you might have to play it by ear, though!
Hi Beth! I’d like to make this and your smoky roasted sweet potatoes for dinner this week and am wondering if I could have both in the oven at the same time? Would an in-between temperature work for both or is that a recipe for disaster?
Thanks, and thanks for turning me into someone who likes to cook through your blog and book!
Yes, you can do an in between temp, but just be aware the potatoes will take longer at 375. Also, don’t forget you’ll need to use the broiler option on the oven for the last step of the chops.
I don’t have a broiler. I really want to try this recipe though. Will the pork chops taste the same without broiling them? Maybe they just won’t look as good as yours?
Yes, you’re exactly right. They should still taste fine, but they just won’t be so pretty. :) The caramelization does change the flavor a bit, but not enough to make the recipe go from delicious to not.
Yum! I made this instead with a roughly 2 lb pork loin roast and the same sauce recipe. I baked it at 400 for about 40 minutes, I think. Again, YUM!
I made these a few weeks ago, and they were delicious! For Valentine’s Day I’ve offered my husband to go out to dinner, or have me make his choice. He requested these, along with your roasted sweet potatoes. Needless to say, these are a huge success!
These were delicious, even though I failed to broil properly. The whole family loved them. And even better, my pork chops were on sale for $2.28 a pound! Budget Bytes is becoming my “go to” source for recipes.
These are amazing! Definitely adding them to our dinner rotation.
I made these the other night and they were so yummy! I made too much sauce because we only had two porkchops, so I saved the leftovers and used it on chicken the next night – it was delicious! This sauce is definitely becoming a staple for dinners in the future. :)
I LOVE, LOVE, LOVE the Honey Mustard Pork Chops, and honestly, it is the BEST recipe on this blog!! Unfortunately, I was unable to find bone-in pork chops, so I use boneless pork chops. The honey mustard sauce-oh man, it was so delicious that I licked the spoon! I served the Honey Mustard Pork Chops with roasted potatoes and biscuits. I will definitely make this recipe again, but I would like to use the honey mustard sauce with chicken, use it as a salad dressing, and as a dipping sauce. Thanks for this awesome recipe, Beth! :-)
I tried this recipe tonight and it was delicious! I think that sauce is the bomb and could definitely be used with other meats.
I forgot to rate this!!
These were excellent. I was a little wary when I first started the recipe because I wasn’t overwhelmed with the sauce on its own. But, after putting on the pork chops, it was amazing. The broiling definitely adds something. This is a recipe I will definitely be making again.
Made this for dinner a few nights ago, it was excellent and I will make again. Went so well with the smokey paprika sliced thin sweet potato dish. We also sautéed kale and it was just a great combo. Thanks!
I’d been hesitant about cooking pork chops my entire adult life after the lacklustre ones I grew up with. Happy to discover these are great! The sauce is really tasty (you weren’t kidding when you said to try and restrain yourself from devouring the sauce by itself.). I will definitely be making these again!
These were a huge hit with my husband and myself. I followed the recipe except I did not have smoked paprika. Will put that on my shopping list – because I will certainly be making these again! Very easy and yummy!
This was really a hit. I cut cabbage and layed the chops on it. The sauce was very flavorful. Our new Honey Mustard sauce for life!
TY
Did the cabbage cook down into a fabulous side dish or was it strictly for baking purposes?
I have four pork tenderloins (raw) in my freezer. Do you think this is a sauce you could slather on and bake in the oven after a quick sear? Pork tenderloin cooks in 15-20 minutes for me in the oven (to around medium) after a sear.
Yes, I think it would be great on a tenderloin! You might still want to do a quick broil at the end, though.
Yum! I majorly shortcutted because I had a couple half containers of already prepped creamy honey mustard sauce I needed to use up. Just added spices. The broil at the end was perfect. Thanks for the great recipe, Beth!
The sauce sounds great but I’m thinking chicken thighs would be really good too. Thoughts?
Yes, I think that would work beautifully! I would skip the searing step and just slather the sauce on and bake, like I did for these Maple Dijon Chicken Thighs.
Mmm these look incredible!
Oh, holy moley, these look outrageously good. I just put the pork chops (and smoked paprika) on my grocery list. Look out, Price Chopper shoppers, here I come! ;)
Thank you, Beth, for everything you do!
This looks delicious! Out of curiosity, why did you use a casserole dish for the oven step and not the cast iron skillet? Thanks!
Probably because Beth used the smaller sized cast iron skillet to hold only two chops at a time for perfect browning. The casserole dish is used for baking all the chops at the same time. :)
Cheryl was right, only because four would be a bit too crowded in the skillet. If it was a bit larger, I definitely could have! :)
Two points to Cheryl for attention to detail:-) thanks!
These look delicious!! Do you think you could use plain Greek yogurt instead of the mayo to make this lighter and a little more waist friendly?? :)
Probably, yes! :)
What a great idea for an easy delicious meal!
These look delicious! Is there anything I could use to substitute mayo (maybe cream cheese?)? I never eat it, and while I’m sure you can barely taste it in this recipe, I don’t want to buy a jar for just one recipe and have it go to waste. I love your website, by the way, I’ve used several recipes :)
Someone else suggested Greek yogurt and I also think that would be a good sub. You can buy a single serving container so that you don’t have much leftover.
I LOVE pork chops, and this recipe is making my mouth WATER!! What other side dishes would you recommend besides rice, Beth? Thanks!
I think any green vegetable, like green beans or broccoli would be great. You wouldn’t need to do anything fancy, just some salt and pepper and maybe a little butter. That way the flavorful chops stay center of the show. I also served the sweet potatoes in the photo, which I will probably post to the blog tomorrow. :)
Came here for the pork chop recipe… Commenting to know what veggie that is pictured on your finished plate. Is that sweet potato? Giant carrot?
Yep, thinly sliced sweet potatoes that I seasoned and roasted in the oven. Will most likely post the recipe tomorrow. ;)
These look fantastic! Can’t wait to try them, the sweet potatoes along side sounds great too.
I’ve been on a honey mustard kick lately so this looks extra good to me!
I just bought close to 30 pounds of pork loin on sale and have it divided and frozen. I think this sauce would be wicked yummy on a roasted pork loin (((pulling out some pork for dinner tomorrow)))
Mmmmm just put some pork chops in the freezer. Gonna have to make this!