We are somehow wrapping up school for the year and I am so excited for summer to begin. Bring it on. And with it, bring on some easy, fuss-free dinners that are gonna be a hit all around the table. Enter these honey mustard pork chops. Both my kids thankfully like pork chops and honey mustard is of course a winning flavor combination. (It was my absolute favorite as a kid and I have passed it on!) And this recipe cooks in a skillet and has the most scrumptious sauce. I could drink it with a spoon! Plus, this recipe uses on-hand ingredients and is ready in just 25 minutes. It’s one you’ll come back to again and again! And if you like these flavors like I do, check out this 15-minute honey mustard chicken skillet recipe and this honey Dijon salmon. Or if you’re always looking for more pork chop recipes like me, check out easy skillet pork chops with gravy, crunchy baked pork chops, spice rubbed pork chops and Air Fryer pork chops. OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make honey mustard pork chops. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Pork chops: Make sure to use thin boneless pork chops, about 1 inch thick. If you are using bone-in or thick cut pork chops, your cook time will be very different. Also, be careful NOT to overcook the pork! The thin chops don’t take long. Onion: I adore onions and I love what they do for the sauce. If you aren’t a fan, feel free to skip them. Mustard: The recipe calls for Dijon mustard AND whole grain mustard. I like the flavor and texture from using both. However, you can also use all Dijon if you don’t have any whole grain mustard. Broth: This adds some flavor to the sauce, but you could use water as well.
That’s about it though. Very simple ingredients that you probably already have on hand. Gotta love that. Also, I love to share these tips on how to cook pork properly so you can have success in your kitchen too.
Tips for cooking pork:
Pat the pork chops dry with a paper towel before you season them. Be sure not to overcook your pork! You want juicy and tender, not tough and rubbery. Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before cutting. A digital thermometer can help you cook your pork safely and properly. I use and love this one.
And again, using the thin chops for this recipe allows you to get a nice sear on the outside and quickly cook them through. If your chops are larger, it’ll take longer to cook through and you might need to adjust the heat so they don’t burn. OK, let’s round out this meal so we can sit and eat!
Serving Ideas:
Potatoes are always a good call. These fast-baked potatoes will be ready in time (they cook in the microwave) or you could do some roasted potatoes, like paprika roasted potatoes or spicy roasted potatoes. Sweet potatoes or mashed potatoes would be great too. Macaroni and cheese is another great side dish for pork. Easy stovetop mac and cheese is ready quickly. You could also serve these pork chops with steamed brown or white rice. Or my mom’s baked mushroom rice casserole that’s so savory and delicious. Even some quinoa or a simple farro salad. As for veggies, a simple spinach salad or steamed broccoli or green beans or steamed asparagus work great here.
Lots of options. It’s a really versatile recipe that way. Last thing, let’s talk about what to do with any leftovers. Leftover pork chops, once cooled, will keep in the refrigerator for up to 4-5 days. Store in an airtight container and be sure to store the pork with the remaining sauce. Reheat individual servings in the microwave or reheat slowly on the stove, until warmed through. I recommend you slice the pork before reheating so it warms through more quickly and evenly, without drying out. Add a splash of water or broth, if needed, to loosen up the sauce. I hope you give this recipe a try for a new twist on pork chops that is sure to be a hit with the whole family. Enjoy! XO, Kathryn Pork chops: Make sure to use thin boneless pork chops, about 1 inch thick. If you are using bone-in or thick cut pork chops, your cook time will be very different. Also, be careful NOT to overcook the pork! The thin chops don’t take long. Pork temp: Pork should be cooked to a minimum internal temperature of 145. Then let it rest for about 5 minutes before cutting. A digital thermometer can help you cook your pork safely and properly. I use and love this one. Onion: I adore onions and I love what they do for the sauce. If you aren’t a fan, feel free to skip them. Mustard: The recipe calls for Dijon mustard AND whole grain mustard. I like the flavor and texture from using both. However, you can also use all Dijon if you don’t have any whole grain mustard. Broth: This adds some flavor to the sauce, but you could use water as well. Leftovers: Leftover pork chops, once cooled, will keep in the refrigerator for up to 4-5 days. Store in an airtight container and be sure to store the pork with the remaining sauce. Reheat individual servings in the microwave or reheat slowly on the stove, until warmed through. I recommend you slice the pork before reheating so it warms through more quickly and evenly, without drying out.
