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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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.
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.