Honey Mustard-Glazed Pork Chops

Why you’ll love it

These pork chops in a honey-Dijon sauce feel a little more special than plain pan-fried meat while remaining incredibly easy to prepare. The sauce balances sweetness from the honey with the tangy, savory edge of Dijon mustard for a bright, comforting flavor. A touch of garlic powder deepens the savory notes without complicating the recipe—perfect for weeknights or an easy weekend dinner.

The sauce clings to juicy, seared pork chops and thickens quickly in the pan so you end up with tender meat and a glossy, flavorful coating. Because the ingredients are common and the method is straightforward, this is a great recipe to keep in your regular rotation.

What you’ll need

• Pork chops – boneless or bone-in will work; choose 3/4″ to 1″ thick for best results
• Garlic powder – combined with salt & pepper to season the meat
• Honey – provides sweetness and sheen
• Dijon mustard – adds tang and balances the honey
• Chicken broth – thins and flavors the sauce
• Cornstarch – a small amount to thicken the sauce
• Olive oil and butter – for searing the chops and building flavor
• Parsley – optional, for a fresh finishing touch

How to make honey mustard pork chops

This overview gives the main steps; full ingredient amounts and detailed instructions are in the recipe card below.

Pat pork chops dry and season both sides with garlic powder, salt, and pepper. Whisk honey, Dijon, chicken broth, and cornstarch together until smooth. Heat olive oil and butter in a skillet over medium-high heat. When the fat is hot and shimmering, add the chops and sear until a golden crust forms, about 3–5 minutes per side depending on thickness.

Reduce the heat to medium-low and pour the honey mustard sauce into the skillet. Cook for an additional 3–5 minutes, spooning sauce over the chops occasionally, until the pork reaches 145°F and the sauce has thickened and glazed the meat. If using, sprinkle chopped parsley on top and adjust seasoning with extra salt and pepper to taste.

Substitutions and variations

• Dijon mustard provides a sharp counterpoint to honey. If you swap in a milder mustard, the sauce will be sweeter—adjust quantities to taste.
• Bone-in pork chops can be used; they may require slightly longer cooking and may need to be seared in batches if your pan is crowded.
• If you prefer pork tenderloin, try preparing it with the same honey-mustard sauce, adjusting cooking time for thickness.

What to serve with honey mustard pork chops

• Sautéed green beans, roasted vegetables, or a simple salad for freshness.
• Mashed potatoes, rice, or buttered noodles are great to soak up the sauce.
• Warm, crusty bread or garlic bread makes a comforting accompaniment.

Leftovers and storage

• Refrigerate leftovers in an airtight container for 3–4 days.
• Gently reheat in a skillet over low heat with a splash of broth to prevent drying.
• You can freeze cooked pork chops in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.

Ingredients

• 4 pork chops (about 3/4″–1″ thick)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 1 tablespoon olive oil
• 1 tablespoon butter
• Chopped parsley (optional)

Instructions

1. Remove pork chops from the refrigerator 15–30 minutes before cooking if possible. Season both sides with garlic powder, salt, and pepper.
2. In a medium bowl whisk together honey, Dijon mustard, chicken broth, and cornstarch until smooth.
3. Heat olive oil and butter in a skillet over medium-high heat. When the pan is hot, add the pork chops. Sear 3–5 minutes per side until golden brown (3 minutes for thinner chops, up to 5 minutes for 1″ thick).
4. Lower the heat to medium-low. Pour the sauce into the skillet and simmer 3–5 minutes, spooning sauce over the chops, until the pork reaches 145°F and the sauce has thickened.
5. Remove from heat, sprinkle with parsley if using, and adjust seasoning with salt and pepper before serving.

Notes

• You can swap Dijon for another mustard, but the flavor balance may change; Dijon offsets honey’s sweetness nicely.
• Adjust searing and simmering times for chops thinner or thicker than 3/4″–1″. Thick chops may need more time to reach a safe internal temperature.

Nutrition (per serving, approximate)

Calories: 342 kcal; Carbohydrates: 19 g; Protein: 30 g; Fat: 16 g. Nutrition values are estimates and should be used as a general guide.