You’ll love this recipe if you like this Creamy Dijon Chicken and Maple Cranberry Pork Chops.
Pork chops can be tricky to get right, but this recipe keeps it simple and budget-friendly with ingredients you probably already have. The chops get seared in a hot skillet until golden on both sides, which builds a lot of flavor in the pan — and that same pan is where the sauce gets made, so all those browned bits go straight into the broth, honey, and mustard as it simmers. Everything stays in one skillet from start to finish, and dinner is on the table in about 25 minutes.
Once the sauce thickens up, the chops go back in to finish cooking through and soak up all that sweet, tangy flavor. It’s beginner-friendly since there’s no complicated technique involved — just sear, build the sauce, and simmer. Serve it over mashed potatoes or rice to catch the extra sauce, or keep it simple with roasted vegetables or a green salad on the side.
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💛 Why you’ll love this recipe
- Ready in just 25 minutes from start to finish.
- Everything cooks in one skillet, so cleanup is minimal.
- Uses simple pantry ingredients you probably already have.
- Thick, flavorful sauce cooks right in the skillet with the pork.
- Beginner-friendly with easy-to-follow steps.
- Leftovers reheat well for lunch or a quick second dinner.
➡️ Ingredients you’ll need
⏲ How to make this honey mustard pork chops recipe
👉 Easy ingredient swaps
- Pork Chops: Bone-in or boneless both work here. Go for chops that are about 1 to 1½ inches thick — thinner ones can dry out quickly during the sear.
- Honey: Maple syrup works as a straight swap and gives a slightly different but equally good flavor. Brown sugar can also be used, though the sauce will be a little less glossy.
- Dijon Mustard: Yellow mustard works if that’s what you have, though you may want to start with a little less since it can be sharper. Whole grain mustard is a good upgrade if you want more texture in the sauce.
- Chicken Broth: Vegetable broth works fine here. The flavor will be a little lighter but the sauce still comes together well.
- Garlic Powder: Swap for one finely minced fresh garlic clove or a teaspoon of jarred minced garlic. Add it to the skillet just before the sauce ingredients so it doesn’t burn.
- Cornstarch: Arrowroot powder works as a 1:1 substitute if you prefer. Mix it with water the same way before adding to the sauce.
✨ Variations
- Vegetables in the sauce: Add sliced mushrooms or bell peppers to the skillet after searing the pork. Let them soften for a few minutes before adding the sauce ingredients so they have time to cook through.
- Creamier sauce: Stir in a splash of heavy cream or a spoonful of Greek yogurt right at the end, off the heat. It makes the sauce a little richer without changing the overall flavor much.
- Extra flavor: Add a pinch of smoked paprika or a teaspoon of dried thyme with the sauce ingredients for a little more depth.
- Spicy version: Add a pinch of red pepper flakes or a small spoonful of hot honey in place of regular honey for a little heat alongside the sweetness.
- Citrus twist: Add a squeeze of fresh lemon juice to the sauce just before serving to brighten everything up.
〰️ How to serve
- With classic potatoes — Serve with Boursin mashed potatoes or baked Parmesan potato slices on the side for something hearty and familiar.
- Over grains — Rice or quinoa also works great with this.
- With veggies — Sautéed green beans, roasted carrots, or buttery cauliflower balance out the richness of the sauce nicely.
- With a salad — A simple green salad or coleslaw is all you need to round out the plate.
💬 FAQs
Can I make this ahead of time?
Yes. You can sear the pork chops and prep the sauce separately earlier in the day, then combine and reheat together in the skillet just before serving. Add a small splash of broth if the sauce needs loosening.
How long do leftovers last?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.
Can I freeze this dish?
Yes. Let the pork and sauce cool completely, then store tightly covered in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Do the pork chops need to be fully cooked after the sear?
No — the sear is just to get color on the outside. The chops finish cooking through once they go back into the sauce to simmer, so don’t worry if they’re still a little pink after the first step.
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Honey Mustard Pork Chops
Ingredients
- 4 pcs pork chops, boneless or bone-in
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp oil
- 1 cup chicken broth
- ¼ cup honey
- 2 tbsp Dijon mustard
- ¼ tsp garlic powder
- 1 tbsp cornstarch
Optional Garnish
- ¼ cup finely chopped fresh parsley
Instructions
- Prep the pork: Pat pork chops dry with paper towels and season both sides with salt and pepper.
- Sear the pork: Heat oil in a large skillet over medium-high heat. Cook pork chops about 3 minutes per side until golden. They don't need to be fully cooked yet. Remove from the skillet and set aside.
- Make the sauce: Lower heat to medium-low. Add chicken broth, honey, Dijon mustard, and garlic powder to the skillet. Mix cornstarch with 1 tablespoon water to make a slurry and stir into the sauce. Whisk everything until smooth, then bring to a simmer.
- Finish cooking: Return the pork chops and any juices to the skillet. Simmer 4 minutes or until pork is fully cooked and sauce thickens.
- Serve: Garnish with chopped parsley if desired, and serve with your choice of sides.
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