These Pork Chops with Honey Mustard Glaze are tender and moist and then topped in a sweet and tangy glaze. Delicious and easy to make these chops will become a new family favorite!
Pork chops are a great choice, they are easy to prepare and very versatile. You can prepare pork chops in the oven like with this honey mustard glazed version or these Ranch Porch Chops and Potatoes Sheet Pan dinner. They are also great in the slow cooker like this Smothered Pork Chops and Gravy.
How to make Honey Mustard Pork Chops:
Ingredients:
- Thick Cut Boneless Pork Chops
- Stone Ground Mustard
- Honey
- Garlic Powder
- Onion Powder
- Italian Seasoning
- Vegetable Oil
- Salt and Pepper
- Parsley (for garnish, optional)
Special Equipment:
Large oven safe skillet such as cast iron, stainless or hard-anodized aluminum
Instructions:
- In a small mixing bowl combine garlic powder, onion powder and Italian Seasoning.
- Preheat oven to pan 425°F and pat the pork chops dry with a paper towel. Season with the one teaspoon of the seasoning mixture, salt and pepper then set aside. Reserve the remaining seasoning mixture.
- In a large oven safe skillet heat the canola oil over medium high heat until hot.
- Sear the pork chops in the hot oil for1-3 minutes on each side or until the chops are just golden brown. The chops should not be cooked through. They will continue to cook once in the oven.
- While the chops are searing on the stove whisk together the honey, mustard and remaining seasoning mixture.
- Transfer the seared pork chops to a plate then add the honey mustard mixture to the pan and whisk until the renderings at the bottom of the pan come loose.
- Place the pork chops back into the skillet and spoon sauce over the top until each pork chop is fully covered.
- Transfer the skillet into the oven and bake for 10-15 minutes or until a meat thermometer reads 145°F when inserted into the center.
- Optional: to get a crisp caramelized top on the pork chops place them under the broiler for 1-2 minutes. Garnish with fresh chopped parsley.
What type of pork chops should I use for this recipe?
One inch thick boneless pork chops are the best choice. You can substitute bone-in pork chops or thin-cut pork chops but be aware that the cooking times vary. The bone-in chops will likely need more time in the oven, while thin-cut pork chops may be cooked through just by searing them.
Can I use a casserole dish?
If you don’t have an oven safe skillet you can absolutely use a casserole dish to bake these pork chops in the oven. To do this follow the directions as written steps 1-5 then in step six transfer the pork chops into a casserole dish. Then add the honey mustard mixture to the pan and whisk until the renderings at the bottom of the pan come loose. Pour the honey mustard sauce over the pork chops and bake as directed.
Substitutions and Variations:
Dijon Mustard. You can swap the stone ground mustard for dijon mustard if you have that in the fridge or you just prefer dijon. I do not recommend using yellow mustard like French’s mustard for this recipe.
High-Smoke Cooking Oil. I used canola oil but you can use any high smoke point cooking oil such as avocado oil or vegetable oil. I do not recommend using olive oil or butter for this recipe as they will likely burn before the chops finish searing.
Sweet Paprika. You can add a 1/2 teaspoon to the seasoning mix to add a little more sweetness to the sauce.
Tips and Notes:
Be careful to not over season the pork. You want to evenly cover the chops with the seasoning mixture, salt and pepper but not coat them.
Don’t over crowd the skillet with with the pork chops. I used a 12 inch skillet so that I could space the pork chops evenly. Giving space in the pan helps to ensure even cooking.
Storage:
Refrigerator: Store leftovers in an airtight container and keep them in the refrigerator for up to 3-4 days.
Reheating: To reheat place in the oven or on the stovetop until they reach an internal temperature of 145°F. Avoid reheating the pork chops multiple times, as this can dry them out and affect their flavor and texture.
Freezer: Wrap each chop individually in plastic wrap or aluminum foil or place them in a freezer-safe airtight container or zip top bag. Label the container with the date and contents. Pork chops can be frozen for up to 3-4 months.
Thawing and Reheating: Thaw the pork chops in the refrigerator overnight. Then reheat them in the oven or on the stovetop until they reach an internal temperature of 145°F.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
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Pork Chops with Honey Mustard Glaze
Ingredients
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 pork chops boneless, 1 inch thick cut
- 1 tablespoon vegetable oil
- ¼ cup stone ground mustard
- ¼ cup honey
- salt and pepper to taste
- fresh chopped parsley optional
Instructions
-
In a small mixing bowl combine garlic powder, onion powder and Italian Seasoning.
-
Preheat oven to pan 425°F and pat the pork chops dry with a paper towel. Season with the one teaspoon of the seasoning mixture, salt and pepper then set aside. Reserve the remaining seasoning mixture.
-
In a large oven safe skillet heat the canola oil over medium high heat until hot.
-
Sear the pork chops in the hot oil for1-3 minutes on each side or until the chops are just golden brown. The chops should not be cooked through. They will continue to cook once in the oven.
-
While the chops are searing on the stove whisk together the honey, mustard and remaining seasoning mixture.
-
Transfer the seared pork chops to a plate then add the honey mustard mixture to the pan and whisk until the renderings at the bottom of the pan come loose.
-
Place the pork chops back into the skillet and spoon sauce over the top until each pork chop is fully covered.
-
Transfer the skillet into the oven and bake for 10-15 minutes or until a meat thermometer reads 145°F when inserted into the center.
-
Optional: to get a crisp caramelized top on the pork chops place them under the broiler for 1-2 minutes. Garnish with fresh chopped parsley.
Recipe Notes
- One inch thick boneless pork chops are the best choice. You can substitute bone-in pork chops or thin-cut pork chops but be aware that the cooking times vary. The bone-in chops will likely need more time in the oven, while thin-cut pork chops may be cooked through just by searing them.
- Be careful to not over season the pork. You want to evenly cover the chops with the seasoning mixture, salt and pepper but not coat them.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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