Honey Mustard Pork Chops are pan-seared and then coated in a sweet and tangy sauce. Such a delicious way to eat pork chops.
This tasty weeknight dinner can be made in just 20 minutes!
- Pork Chops– I like thick-cut bone-in or thick-cut boneless pork chops. The thinner the pork chops are, the harder it is to keep them from drying out.
- Garlic Powder and Paprika– to season the pork. Use smoked paprika if you want a smoky flavor.
- Olive Oil
- Dijon Mustard– yellow mustard or whole grain can be substituted.
- Cayenne Pepper– to add a little spicy flavor.
- Heavy Cream– adds just a little creamy texture to the sauce.
How To Serve Honey Mustard Pork Chops
Cooking Time May Vary
Depending on the thickness of your pork chops and whether your pork chops are bone-in or boneless, the cooking time will vary. Use the cooking time as an estimate. Pork is done when it reaches an interanl temperature of 145 degrees. Boneless take less time to cook than bone-in pork chops.
I personally think bone-in pork chops have more flavor and they are less likely to dry out, but they are a little more difficult to eat.
You can alter the ratio of honey to mustard. If you want the sauce less sweet, add a little less honey and a little more mustard.
Is This Dish Spicy?
With just 1/4 teaspoon of cayenne pepper, there is a little spiceiness. Double the amount for more heat.
Leftovers can be stored in an airtight container in the refrigerator for 4 days and reheated in a microwave.
More Pork Chop Recipes
- Cornbread Stuffed Pork Chops
- Creamy Parmesan Pork Chops
- Honey Pecan Pork Chops
- Slow Cooker Creamy Ranch Pork Chops
- Brown Sugar Garlic Pork Chops
- 4 pork chops
- salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- chopped fresh parsley, optional
- Pat pork chops dry with paper towels and season both sides with salt and pepper.Sprinkle the garlic powder and paprika on the pork chops.
- Heat oil in a large nonstick skillet over medium-high heat.Add pork chops and cook for 4 to 5 minutes per side or until cooked through.While pork chops cook, whisk together honey, mustard, and cayenne pepper in a small bowl. Set aside.Remove pork chops from skillet and set aside.
- To the same skillet, add the honey mixture. With heat on medium, bring to a simmer.Gradually whisk in the heavy cream. Simmer for a few minutes to thicken.
- Return pork chops to skillet and coat them in sauce.Sprinkle with parsley and serve.