This honey mustard pork chops recipe is a weeknight essential that I turn to whenever I want something fast, satisfying, and reliably delicious. I found this combination years ago when cleaning out the fridge and realizing I only had a jar of Dijon, a squeeze of honey, and a couple of good pork chops. The result surprised me: a glossy, balanced glaze that wakes up the natural savoriness of the meat while keeping the interior juicy. The contrast between the caramelized edges and the tender center is exactly what keeps my family asking for seconds.

I usually buy bone-in chops because they have more flavor, but boneless work just as well if you prefer them. The sauce is intentionally simple: honey for sweetness, Dijon for tang and depth, and a little chicken broth to loosen the sauce and add savory backbone. The cornstarch ensures the glaze clings to the meat instead of running off. This dish has become my go-to for busy nights when I want something homey without fuss, and it is also impressive enough for casual guests.

Ingredients

• Pork chops: 4 pork chops. Choose chops about 3/4 to 1 inch thick for the best balance of sear and juiciness. Bone-in chops have extra flavor, but boneless are easier to carve and faster to cook.
• Garlic powder: 1/4 teaspoon. A light dusting enhances the savory profile without overpowering the sauce; use fresh-ground garlic powder for a brighter flavor.
• Salt & pepper: To taste. Coarse salt and freshly ground black pepper give the best crust and seasoning contrast.
• Honey: 1/4 cup. Use a milder honey like clover or orange blossom if you want a subtle sweetness; stronger varietals will increase floral notes.
• Dijon mustard: 1/4 cup. A good-quality Dijon adds tang and depth; if you prefer a spicier hit, choose an extra-strong Dijon brand.
• Chicken broth: 1/2 cup. Low-sodium is best so you can control final seasoning; it adds savory roundness and helps loosen the glaze.
• Cornstarch: 1 teaspoon. Dissolved into the sauce for a glossy finish that clings to the chops; ensures the glaze thickens without gritty texture.
• Olive oil: 1 tablespoon. Use a neutral extra virgin olive oil for searing; it tolerates medium-high heat and contributes a light fruitiness.
• Butter: 1 tablespoon. Adds a silky finish to the pan sauce and helps with browning during searing.
• Parsley (optional): Chopped, to taste. Fresh parsley brightens the plate and adds a herbaceous finish.

Instructions

Bring chops to room temperature and season: Remove the pork chops from the refrigerator 15 to 30 minutes before cooking to take the chill off. Pat them dry with paper towels to encourage browning. Sprinkle both sides with the garlic powder, salt, and freshly ground black pepper. Dry meat sears better; a rested chop cooks more evenly. Whisk the glaze: In a medium bowl, whisk together the honey, Dijon mustard, chicken broth, and cornstarch until smooth and free of lumps. The cornstarch should be fully dissolved so the sauce thickens evenly when heated. Set the mixture aside while the pan comes to temperature. Heat the skillet and sear: Place a large skillet over medium-high heat and add the olive oil and butter. When the butter foams and the pan is hot, add the chops without crowding. Sear for 3 minutes per side for thinner chops; for chops up to 1 inch thick, sear 4 to 5 minutes per side until golden brown and a brown crust forms. Use tongs to turn once; too many flips prevent a good crust. Finish with the sauce: Reduce heat to medium-low and pour the prepared glaze into the skillet. Spoon the sauce over the chops and simmer gently for 3 to 5 minutes until the internal temperature reaches at least 145F and the sauce has thickened to a glossy glaze. If the sauce thickens too quickly, add a tablespoon of water or broth to loosen it. Rest and serve: Transfer the chops to a plate and let them rest for 3 to 5 minutes to redistribute juices. Spoon any remaining glaze from the pan over the chops, garnish with chopped parsley if you like, and adjust salt and pepper to taste.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions flat in freezer-safe bags for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, warm gently in a skillet over low heat with a splash of broth to prevent the glaze from becoming too thick. Avoid microwaving at high power, which can toughen the meat.

Ingredient Substitutions

Swap Dijon for whole-grain mustard for a nuttier texture and visible mustard seeds. Use maple syrup in place of honey for a deeper, autumnal sweetness but reduce quantity by a tablespoon because maple is sweeter. Substitute vegetable broth to keep the dish dairy-free if you omit the finishing butter. For a tangier finish, add a teaspoon of apple cider vinegar to the sauce just before finishing.

Serving Suggestions

Serve with mashed potatoes, buttery egg noodles, or a simple herbed rice to soak up the glaze. A crisp green salad or steamed green beans add brightness and contrast. For a crowded table, slice the chops thinly and arrange on a platter with extra sauce spooned over the top and a sprinkle of fresh parsley.

Cultural Background

Sweet-and-tangy glazes are a long-standing technique in many culinary traditions, and this honey mustard pairing is a modern American favorite that borrows the balance of European mustards with the universal appeal of sweet glazes. Dijon mustard originates from France and brings a sharp, winey note that balances the natural richness of pork.

Seasonal Adaptations

In summer, pair the chops with grilled peaches and a touch of fresh basil for a bright seasonal twist. In colder months, swap honey for darker syrup, add a pinch of smoked paprika to the rub, and serve with roasted root vegetables to build a heartier plate.

Meal Prep Tips

Season chops the night before for deeper flavor and faster cooking the next day. Pre-mix the sauce and store it in the refrigerator; when ready to cook, bring it to room temperature so the cornstarch reintegrates smoothly. Cook multiple chops and slice them for ready-to-eat portions that reheat well for lunches.

Final thought: this preparation rewards attention to temperature and timing — a hot pan, a confident sear, and a gentle finish create a glossy, flavorful result that elevates simple ingredients into a memorable meal. Share it with friends, tweak the glaze to your taste, and enjoy the comforting, bright flavors.