These tender, mouthwatering pork chops with a creamy honey mustard sauce recipe has the perfect amount of tang and sweetness. It will make it on your monthly meal plan every month!
When it comes to budget-friendly meat cuts, it’s hard to find a better deal than pork chops. I was recently able to purchase some bone-in center cut pork chops for under $2.00 (US) per pound and I knew exactly what I planned to do with them. It had been awhile since I had made any sort of pork chop recipe and as soon as I saw these, I knew a creamy, honey mustard sauce would be fantastic. This recipe is simple enough for a busy weeknight but special enough to impress your dinner party guests! To make dinner extra special, serve with my Cheesy Au Gratin Potatoes, Sauteed Sugar Snap Peas, and homemade Honey Butter Yeast Rolls.
Ingredients Needed to Make Honey Mustard Pork Chops
Pork Chops
For this recipe I typically use large, bone-in pork center cut chops that are about 1 ½ inches thick. Bone-in center pork shoulder steaks would also work. If you don’t eat pork or just aren’t a fan of it, this sauce is absolutely delicious on chicken thighs!
I don’t find it necessary to brine the pork chops before cooking for this particular recipe, as the cooking time is fairly minimal and I’ve never had tough pork chops. However, you absolutely can if you wish to do so.
White Wine
Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. If you don’t have white wine or don’t wish to use it, a high-quality chicken or vegetable stock will do just fine.
Honey
I prefer to use raw, organic honey that I can easily find locally. The sweetness of the honey helps to counteract the bitter tanginess from the Dijon mustard.
Dijon Mustard
A distinct flavor palette of bold and tangy, Dijon mustard pairs perfectly with the sweetness of the honey and freshness of the lemon thyme used in this recipe.
Half & Half
This simple ingredient adds a creamy richness to the sauce without making it too heavy or too thin. It is also less likely to curdle when added to the skillet due to a higher fat content than regular milk.
Seasonings
Simple spices can easily amplify any dish! For this recipe I used my fresh lemon thyme that I
dehydrated with my Excalibur Dehydrator. If you're using fresh herbs, you’ll want to use 3
teaspoons for every teaspoon of dried.
How to Make Honey Mustard Pork Chops
First, you’ll need a large skillet with raised edges. I use my Calphalon Stainless Steel 5-quart saucepan.
Next, you’ll want to gather all of your ingredients before you start cooking. This dish comes together quickly so you definitely want to have everything you need within arm’s reach.
Use a paper towel to pat the pork chops dry. Then season each side with a little salt.
Place the pan over medium-high heat. Add oil to pan and allow to heat up for a minute or two before placing the pork chops in.
Fry pork chops for approximately 5 minutes on each side then transfer them to a plate. Cover the plate loosely with foil while you prepare the sauce.
Reduce the heat to low-medium and carefully add in the white wine.
Add Dijon mustard, honey, and half & half. Stir well to combine.
Add the seasonings and stir again to incorporate them into the sauce.
Return the pork chops and any juices to the skillet. Increase heat to medium and cover.
Cover and cook pork chops for approximately 10-12 minutes or until cooked through. Don't be alarmed if your pork chops are still slightly pink when cooked to an internal temperature of 165-170 degrees Fahrenheit. We prefer our pork to be fully cooked.
Leave the lid on the pan and turn off the heat. Allow pork chops to rest in the sauce for about 5 minutes before serving.
Helpful Tips
To make a simple brine, combine 3 Tablespoons of salt, 1 Tablespoon of granulated sugar, and 6 whole black peppercorns with 3 cups warm water. Once the salt and sugar have dissolved, place the pork chops into the brine and refrigerate for at least 30 minutes or up to 4 hours.
The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C) and letting them rest for three minutes.
If fully cooked, the meat may retain some pink coloring due to the ingredients and natural preservatives found in many pork products.
If you like this recipe, check out my Grilled Pork Chops with Asian Plum Sauce!
Ingredients
2 Tablespoons infused oil
4 Bone-in Pork Chops approximately 2 ½ - 3 pounds, 1 ½ inch thick
¼ teaspoon salt
½ cup white wine
3 Tablespoons Dijon Mustard
1/3 cup raw, organic honey
1 ½ cup half & half
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lemon thyme
½ teaspoon ground black pepper
½ teaspoon paprika
Parsley (optional)
Directions
Heat a large skillet over medium-high heat with 2 Tablespoons of infused oil.
Pat each pork chop dry with paper towels.
Season each side of each pork chop with salt.
Carefully place each pork chop into a hot skillet.
Fry pork chops for approximately 5-7 minutes on each side.
Transfer pork chops to a plate and cover loosely with aluminum foil.
Carefully add wine to skillet and use a spatula to scrap up any stuck on browned bits.
Add Dijon mustard, honey, and half & half. Stir well to combine and simmer for 1 minute.
Add pork chops and any juices back to the skillet and cover with sauce mixture.
Cover and simmer on low-medium heat for approximately 10 minutes or until internal temperature of AT LEAST 145 has been met.
Garnish with fresh parsley, if desired.
Allow pork chops to rest for 3-5 minutes before serving.
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