If you are searching for a dish that perfectly balances sweet and tangy flavors with a hearty, comforting feel, this Honey Mustard Pork Chops Recipe is an absolute winner. Each tender pork chop is bathed in a luscious sauce that combines the robustness of Dijon mustard with the natural sweetness of honey. Paired with golden, crispy baby potatoes, this recipe delivers a delightful meal that feels both special and satisfying — perfect for a weeknight dinner or a cozy weekend treat.
Ingredients You’ll Need
The beauty of this Honey Mustard Pork Chops Recipe lies in its simplicity. With just a handful of pantry staples and fresh ingredients, you can whip up a dish bursting with flavor and texture. Each item plays a part: the potatoes add a crispy, golden contrast to tender pork, while the honey and mustard create that irresistible glaze that clings to every bite.
- 1 pound baby yellow potatoes: These small potatoes cook quickly and become delightfully crispy when seared.
- 4 tablespoons olive oil: Essential for giving both the potatoes and pork chops a rich, golden crust.
- 4 boneless pork chops: The star protein, providing a juicy base that absorbs the honey mustard sauce beautifully.
- Kosher salt and freshly ground black pepper (to taste): Simple seasonings that enhance the natural flavors without overpowering.
- ½ cup low-sodium chicken broth: Adds depth and moisture to the sauce while keeping it light.
- â…“ cup honey: Brings sweetness that balances the tang of the mustard perfectly.
- â…“ cup Dijon mustard (preferably coarse-ground): Offers a punchy, textured element to the sauce.
- 1 teaspoon garlic powder: Infuses a mellow garlicky aroma without being sharp.
- 1 teaspoon onion powder: Adds subtle sweetness and earthiness to the seasoning mix.
- ½ teaspoon dried oregano: Provides a gentle herbal note that ties the flavors together.
- ½ teaspoon ground paprika: Contributes warmth and a hint of smokiness to the dish.
- 1 tablespoon chopped fresh parsley (for garnish): A fresh, bright finish that elevates the presentation and flavor.
How to Make Honey Mustard Pork Chops Recipe
Step 1: Prepare the Baby Potatoes
Start by par-boiling the baby yellow potatoes in salted water until you can easily pierce them with a fork. This step ensures the potatoes become soft inside and will crisp up beautifully when seared later. Don’t skip this because perfectly tender potatoes balance so well with the juicy pork chops.
Step 2: Crisp the Potatoes
Next, heat one tablespoon of olive oil in a large skillet over medium heat. Add the par-boiled baby potatoes and cook them until their skin turns a golden brown and crisps up. This texture contrast in the potatoes adds a wonderful bite to your dish. Once browned, set the potatoes aside to await their grand reunion with the sauce.
Step 3: Season the Pork Chops
While your potatoes are cooling, pat the pork chops dry with a paper towel to help them sear perfectly. Then season generously with kosher salt and freshly ground black pepper. This simple seasoning is key — it allows the natural pork flavor to shine and builds the foundation for the sauce to enhance.
Step 4: Sear the Pork Chops
Using the same skillet, add another tablespoon of olive oil and bring it to medium-high heat. Sear the pork chops for about 4 to 5 minutes per side. This cooking time locks in their juices and creates a beautiful golden crust. Once cooked through, transfer the chops to a plate and cover with foil to rest — this step keeps them moist and tender.
Step 5: Whisk and Thicken the Honey Mustard Sauce
In a small bowl, mix the remaining olive oil, chicken broth, honey, Dijon mustard, garlic powder, onion powder, oregano, and paprika until the mixture is smooth and well combined. Pour this flavorful sauce into the hot skillet and cook over medium-high heat until it thickens into a glossy glaze. This glaze is what turns the dish into something truly unforgettable.
Step 6: Combine and Serve
Return the crispy potatoes and rested pork chops to the skillet, tossing everything in the luscious honey mustard sauce to coat each piece evenly. Finish by sprinkling fresh chopped parsley on top for that pop of color and fresh flavor. Serve immediately and enjoy every bite of this comforting and delectable meal.
How to Serve Honey Mustard Pork Chops Recipe
Garnishes
Fresh chopped parsley is a classic garnish that brightens the rich honey mustard sauce and adds a touch of elegance. For an extra burst of freshness, feel free to add thinly sliced green onions or a sprinkle of lemon zest. These tiny boosts can elevate the dish beyond the ordinary.
Side Dishes
This Honey Mustard Pork Chops Recipe pairs wonderfully with simple green veggies like steamed asparagus, sautéed green beans, or a crisp mixed salad. The rich sauce and potatoes need fresh, crunchy sides to balance out the plate. A light coleslaw or roasted Brussels sprouts also make excellent companions.
Creative Ways to Present
For entertaining or family dinners, serve the pork chops on a large wooden board or rustic platter surrounded by the golden potatoes. Drizzle extra sauce over the top and sprinkle parsley just before serving. You can also plate the pork chops beside a mound of garlic mashed potatoes and a drizzle of the sauce for a more classic presentation.
Make Ahead and Storage
Storing Leftovers
Any leftover pork chops and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the sauce with the leftovers helps maintain moisture and flavor throughout storage. Just be sure to cool the dish first before refrigerating.
Freezing
This Honey Mustard Pork Chops Recipe freezes well, making it a great option for meal prep. Place cooled pork chops and potatoes in a freezer-safe container or bag and freeze for up to 2 months. Keep the sauce separate if possible to prevent textural changes when thawed.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the oven at 325°F (160°C) until warmed through. Add a splash of chicken broth or water if the sauce has thickened too much. Avoid microwaving if possible as it can dry out the pork chops.
FAQs
Can I use bone-in pork chops for this Honey Mustard Pork Chops Recipe?
Absolutely! Bone-in chops add extra flavor and stay juicy, but you may need to cook them a bit longer to ensure they’re fully done. Just keep an eye on internal temperature to avoid dryness.
What kind of mustard is best for this recipe?
Dijon mustard with a coarse grind is ideal because it provides a great texture and a bold, tangy flavor that balances perfectly with the honey’s sweetness.
Is it possible to make this recipe gluten-free?
Yes! All the ingredients in this Honey Mustard Pork Chops Recipe are naturally gluten-free, but always double-check your mustard and broth labels to be sure.
Can I substitute the baby yellow potatoes with another vegetable?
You can swap potatoes for sweet potatoes, carrots, or even parsnips for a different twist. Just adjust cooking times as needed to ensure tenderness and caramelization.
How do I know when the pork chops are cooked through?
The best method is to use a meat thermometer. Pork should reach an internal temperature of 145°F (63°C) before resting. This ensures juicy, safe-to-eat chops.
Final Thoughts
I’m genuinely excited for you to try this Honey Mustard Pork Chops Recipe — it’s one of those dishes that feels like a warm hug on a plate. The harmony of flavors and textures is hard to beat, and the recipe is straightforward enough that anyone can master it. Trust me, once you make it, this will quickly become one of your favorite go-to meals that you’ll want to share with family and friends.
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 pork chops cooked to perfection and coated in a tangy, sweet honey mustard sauce. Served alongside golden-brown baby yellow potatoes, this dish is flavorful, comforting, and perfect for a quick weeknight dinner or special occasion.
Ingredients
Potatoes
- 1 pound baby yellow potatoes
- 1 tablespoon olive oil (for potatoes)
- Kosher salt (for boiling potatoes)
Pork Chops
- 4 boneless pork chops
- 1 tablespoon olive oil (for pork chops)
- Kosher salt and freshly ground black pepper (to taste)
Honey Mustard Sauce
- 2 tablespoons olive oil (remaining olive oil)
- 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 boiling water and cook until tender when pierced with a fork, about 10-12 minutes. Drain and set aside.
- Brown Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the par-boiled potatoes and cook, turning occasionally, until the skins are golden brown and crispy. Remove from skillet and set aside.
- Prepare Pork Chops: Pat the pork chops dry with a paper towel, then season both sides generously with kosher salt and freshly ground black pepper.
- Cook Pork Chops: In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until cooked through and browned. Remove pork chops to a plate and cover with foil to rest.
- Make Honey Mustard Sauce: In a small bowl, whisk together the remaining 2 tablespoons olive oil, low-sodium chicken broth, honey, Dijon mustard, garlic powder, onion powder, dried oregano, and ground paprika until smooth. Pour the mixture into the skillet and cook over medium-high heat, stirring constantly, until the sauce thickens slightly, about 3-4 minutes.
- Combine and Serve: Return the browned potatoes and pork chops to the skillet, tossing them gently in the thickened honey mustard sauce to coat fully. Garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- Par-boiling the potatoes ensures they are tender before frying and helps achieve a crispy texture.
- You can substitute baby yellow potatoes with baby red or fingerling potatoes if preferred.
- For thicker sauce, cook the sauce a bit longer to reduce further.
- Resting pork chops after cooking helps retain the juices and makes them more tender.
- Adjust seasoning and honey amount according to your taste for sweetness and saltiness balance.
