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.
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. :(