Honey Mustard Pork Chops
These Honey Mustard Pork Chops are a one-skillet dinner made with seared pork chops finished in a sauce of honey, Dijon mustard, chicken broth, and garlic that thickens right in the pan. The sauce comes together from pantry staples most people already have on hand, and the whole meal is ready in about 25 minutes. It's the kind of recipe that works on any night of the week without much planning ahead.
Servings: 4 people
Calories: 115kcal
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.
Notes
No Need to Wipe the Skillet: Leave the skillet as-is after searing the pork. The bits on the bottom add flavor to the sauce.
Pork Chop Thickness: Choose pork chops that are 1–1½ inches thick. Thinner chops can dry out, so thicker is better for a juicier result.
Make Ahead: You can prep the pork chops and sauce ahead of time. Keep them separate in the fridge and reheat together in a skillet right before serving.
Keep in the Fridge: Store cooked pork chops and sauce in an airtight container for up to 3 days. Reheat in the microwave or on the stove until warmed through, adding a splash of water if needed to loosen the sauce.
Freeze for Later: Cool completely, then freeze pork chops and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or microwave until hot.
Nutrition
Serving: 255g | Calories: 115kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 450mg | Potassium: 61mg | Fiber: 1g | Sugar: 18g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg