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.
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