Honey Mustard Pork Chops

Four pork chops with creamy honey mustard sauce in a large pan.

Honey Mustard Pork Chops are pan-fried and topped with a creamy 3-ingredient sauce for an easy weeknight meal in 25 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 387kcal

Author Marjory Pilley

Ingredients

1 pound pork chops, boneless 4 center-cut pork loin chops about ½ to ¾ inches thick
½ teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon olive oil

Honey Mustard Sauce

6 Tablespoon mayonnaise use olive oil-based mayo to reduce calories
2 Tablespoon honey
1 Tablespoon Dijon mustard

Instructions

Pat pork chops dry. Combine onion powder, garlic powder, paprika, salt and pepper and season the pork chops on both sides. Set aside.

While you prepare the sauce, let the pork chops sit at room temperature so they cook quickly and evenly.

Whisk mayonnaise, honey, and Dijon mustard in a small bowl until well combined. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add pork chops in a single layer and cook for about 3 minutes or until a golden brown crust develops. Flip the pork chops to the other side and cook for about 3 minutes more or until cooked through.

Monitor the temperature with a meat thermometer once you flip the pork chops. Remove them from the high heat when the internal temperature reaches 145°F. The exact cooking time will vary depending on the thickness of the pork chops and whether they came to room temperature first.

Reduce the heat to low. Spoon the honey mustard sauce over the pork chops and gently turn the pork chops to coat them. Cook for 30–60 seconds, just until the sauce is warmed. Let the pork chops rest for 3–5 minutes before serving so the juices can redistribute.

The browned bits left in the skillet will mix into the sauce, adding extra flavor. If you prefer a smoother, creamier-looking sauce, carefully wipe out some or all of the browned bits before adding the sauce.

Notes

Storage:

Store leftover honey mustard pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave at 50% power until warmed through. Avoid overheating, as the pork can dry out and the creamy sauce may separate.

Nutrition