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.
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!