If you are looking for a dish that perfectly balances sweet and tangy flavors with tender, juicy meat, this Honey Mustard Pork Chops Recipe is an absolute winner. The combination of honey and Dijon mustard creates a luscious glaze that coats each pork chop, delivering a mouthwatering experience that’s surprisingly simple to prepare. Accompanied by golden, crispy baby potatoes, this meal feels both comforting and special enough to impress at any dinner table. Trust me, once you try this recipe, it’s going to become one of your go-to favorites for weeknight dinners and casual gatherings alike.
Ingredients You’ll Need
Gathering the right ingredients for this Honey Mustard Pork Chops Recipe is all about simplicity and quality. Each component plays an essential role—from creating that rich, flavorful sauce to adding texture and color with perfectly browned potatoes.
- Baby yellow potatoes: These tender potatoes are perfect for par-boiling and pan-frying to achieve a golden crunchy skin.
- Olive oil: Helps crisp up the potatoes and sear the pork chops beautifully while adding a subtle fruity flavor.
- Boneless pork chops: These provide lean, juicy meat that soaks up the honey mustard goodness.
- Kosher salt and freshly ground black pepper: Simple seasonings that enhance the natural flavors of the pork.
- Low-sodium chicken broth: Adds depth and moisture to the sauce without overpowering the sweetness.
- Honey: Brings a smooth, sweet balance to the tang of the mustard, creating that irresistible glaze.
- Dijon mustard (preferably coarse-ground): Gives the sauce its signature tang and a little texture for interest.
- Garlic powder: Adds a subtle aromatic warmth to the sauce.
- Onion powder: Enhances the savory complexity without using fresh onions.
- Dried oregano: Introduces an earthy herbaceous note.
- Ground paprika: Imparts a mild smokiness and beautiful color to the dish.
- Chopped fresh parsley: A fresh, green garnish that brightens up every bite.
How to Make Honey Mustard Pork Chops Recipe
Step 1: Par-boil the baby potatoes
Start by placing the baby yellow potatoes in salted water and bring to a gentle boil. Cook until they are just tender when pierced with a fork but not falling apart. This step ensures that when you pan-fry them later, the potatoes will have a delightful crispy skin with a soft center—an essential texture contrast in this dish.
Step 2: Pan-fry the potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes and cook them until the skins develop a beautiful golden crust. Don’t rush this step—it’s the crispy exterior that makes each bite so satisfying. Once perfectly browned, remove the potatoes from the skillet and set them aside for later.
Step 3: Prepare the pork chops
Pat the pork chops dry with a paper towel; this step helps achieve a nice sear. Then season generously on both sides with kosher salt and freshly ground black pepper. This simple seasoning forms the foundation of flavor before adding the honey mustard sauce.
Step 4: Sear the pork chops
Using the same skillet, add another tablespoon of olive oil over medium-high heat. Place the pork chops in the pan and cook for 4 to 5 minutes on each side until they develop a golden-brown crust and reach an internal temperature safe for pork. Once cooked, transfer the pork chops to a plate and tent with aluminum foil—this resting period allows the juices to redistribute for maximum tenderness.
Step 5: Make the honey mustard sauce
In a small bowl, whisk together the remaining olive oil, low-sodium chicken broth, honey, coarse Dijon mustard, garlic powder, onion powder, dried oregano, and paprika until smooth and well combined. Pour this flavorful mixture into the hot skillet and cook on medium-high heat, stirring frequently, until the sauce thickens and becomes glossy. This sauce is the star of the Honey Mustard Pork Chops Recipe, giving the dish its signature tangy-sweet punch.
Step 6: Combine and coat with sauce
Return the golden potatoes and rested pork chops back into the skillet with the thickened sauce. Toss gently to ensure everything is evenly coated in the luscious honey mustard glaze. Finish with a sprinkle of fresh chopped parsley to add a pop of vibrant color and freshness, making this meal as beautiful as it is delicious.
How to Serve Honey Mustard Pork Chops Recipe
Garnishes
A simple garnish can elevate your presentation and flavor. The fresh parsley chopped and sprinkled on top adds a burst of color and a slight herbal brightness that balances the richness of the sauce. Consider adding thin lemon slices or a light drizzle of olive oil for extra flair.
Side Dishes
This Honey Mustard Pork Chops Recipe shines beautifully with a variety of sides. You can serve it with steamed green beans or roasted asparagus for a fresh, crisp contrast. A light mixed greens salad with a vinaigrette would also complement the sweet and tangy notes perfectly. For heartier options, buttery mashed potatoes or creamy polenta work wonderfully too.
Creative Ways to Present
If you want to impress guests or just change things up, try plating the pork chops on a long platter with the potatoes nestled beside, drizzled generously with the sauce. For a rustic feel, serve everything straight from the skillet, letting everyone tuck right in. You could also line the bottom of each plate with a smear of honey mustard sauce, then arrange the pork chop and potatoes on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover pork chops and potatoes in an airtight container and refrigerate for up to 3 days. Make sure to pour any extra sauce over the pork chops to keep them moist and flavorful during storage.
Freezing
You can freeze the pork chops along with the potatoes and sauce for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating to preserve the texture and taste.
Reheating
Reheat leftovers gently in a skillet over medium-low heat to avoid drying out the pork. Add a splash of chicken broth or water if the sauce gets too thick. Alternatively, microwave in short intervals, turning the pork chop halfway through, for quick and easy reheating.
FAQs
Can I use bone-in pork chops for this Honey Mustard Pork Chops Recipe?
Absolutely! Bone-in pork chops tend to have more flavor and can make the dish even more delicious. Just be sure to adjust the cooking time slightly, as bone-in chops generally take a bit longer to cook through.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and check your mustard to ensure it doesn’t contain gluten-containing additives. It’s a great choice for anyone following a gluten-free diet.
Can I prepare the sauce in advance?
Yes, you can mix the sauce ingredients ahead of time and store them in the refrigerator for up to 24 hours. Just whisk the sauce again before cooking to re-emulsify the ingredients for that perfect consistency.
How can I tell when the pork chops are done?
The best way is to use a meat thermometer; pork chops should reach an internal temperature of 145°F (63°C). They will be juicy and slightly pink in the center for optimal tenderness.
What can I substitute the baby potatoes with?
If you’d prefer, you can use fingerling potatoes, red potatoes, or even sweet potatoes for a different twist. Just adjust the cooking time based on the potato type and size.
Final Thoughts
There is something truly special about the way the honey and mustard come together to shine on tender pork chops, especially when paired with crispy, golden potatoes. This Honey Mustard Pork Chops Recipe is straightforward, comforting, and versatile—perfect to enjoy any night of the week or serve up when you want to wow family and friends. Give it a try and watch it become a beloved classic in your recipe collection!
Print
Honey Mustard Pork Chops Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Honey Mustard Pork Chops recipe features tender, juicy pork chops cooked to perfection in a flavorful honey mustard sauce paired with golden brown baby potatoes. The dish combines sweet, tangy, and savory flavors with simple ingredients for a delicious and satisfying meal perfect for a weekday dinner.
Ingredients
Potatoes
- 1 pound baby yellow potatoes
- 2 tablespoons olive oil (divided)
- Kosher salt (to taste, for boiling potatoes)
Pork Chops
- 4 boneless pork chops
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (divided)
Sauce
- ½ cup low-sodium chicken broth
- â…“ cup honey
- â…“ cup Dijon mustard (preferably coarse-ground)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground paprika
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Par-boil Potatoes: Place the baby yellow potatoes in salted water and par-boil until tender when pierced with a fork, approximately 10-12 minutes. Drain and set aside.
- Brown Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the par-boiled potatoes and cook, turning occasionally, until the skins are golden brown and crispy. Remove from skillet and set aside.
- Season Pork Chops: Pat the pork chops dry using paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Cook Pork Chops: Using the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add pork chops and cook for 4-5 minutes per side or until the internal temperature reaches 145°F (63°C) and the chops are cooked through. Remove pork chops from skillet and cover with aluminum foil to rest.
- Prepare Honey Mustard Sauce: In a small bowl, whisk together the remaining olive oil, low-sodium chicken broth, honey, Dijon mustard, garlic powder, onion powder, dried oregano, and ground paprika until smooth and well combined.
- Thicken Sauce: Pour the honey mustard sauce into the hot skillet over medium-high heat. Cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- Toss and Serve: Return the browned potatoes and rested pork chops to the skillet. Toss gently to coat everything evenly in the sauce. Garnish with chopped fresh parsley and serve immediately.
Notes
- Par-boiling potatoes helps ensure they are tender inside before browning for a perfect texture.
- Resting the pork chops after cooking allows juices to redistribute, keeping the meat juicy.
- Use coarse-ground Dijon mustard for extra texture and flavor depth.
- You can substitute baby yellow potatoes with baby red or fingerling potatoes for variation.
- Adjust seasoning and honey amount according to your taste preference for sweetness and spice.
