I was craving some pork chops hard yesterday, so I decided to give in. I’ve been pretty good with my vegetables lately, so I don’t feel bad about these slightly rich and indulgent honey mustard pork chops. It’s all about balance and moderation, my friends…
Anyway, I decided to make some super simple pork chops smothered in a creamy honey mustard sauce. Sauces are the easiest way to turn a boring piece of meat into something really mouthwatering and amazing. This particularly awesome sauce (ha ha, I just said “awesome sauce”) is a mix of honey, Dijon mustard, a little mayo for creaminess, and a few spices. Smear that awesome sauce on a some pan seared pork chops, pop them in the oven, and then finish them off with a few minutes under the broiler. The end result is creamy, caramelized, honey mustard madness. Madness in a good way, of course.
I hope you enjoy these Honey Mustard Pork Chops!
Honey Mustard Pork Chops
- 1/3 cup mayonnaise ($0.51)
- 2 Tbsp Dijon mustard ($0.23)
- 2 Tbsp honey ($0.24)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp smoked paprika ($0.03)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.02)
- 1 Tbsp vegetable oil ($0.02)
- 2 lbs. pork chops, one-inch thick ($6.57)
- Prepare the honey mustard sauce by stirring together the mayonnaise, Dijon, honey, garlic powder, paprika, salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Preheat the oven to 350 degrees.
- Use a paper towel to dry off the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat one tablespoon of vegetable oil in a heavy skillet over medium-high heat. When the skillet is hot add two pork chops at a time and cook until golden brown on each side (3-5 minutes). Place the browned pork chops in a casserole dish coated with non-stick spray.
- Smear the honey mustard sauce over the surface of the pork chops in the casserole dish. Bake for 30 minutes in the preheated oven. Remove the chops from the oven, then set the oven to broil. Move the oven rack so that the surface of the chops will be about 6 inches from the broiler. Broil the chops for 3-5 minutes or until the surface is golden brown and bubbly. Serve hot.
Honey Mustard Pork Chops
Step by Step Photos
Start by mixing up the honey mustard sauce. Stir together 1/3 cup mayonnaise, 2 Tbsp Dijon mustard, 2 Tbsp honey, 1/8 tsp garlic powder, 1/4 tsp smoked paprika, 1/4 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill).
Then you have a really delicious honey mustard sauce that you will have to restrain yourself from licking off the spoon. Set it aside and try to forget about it for a minute.
I used these rib center cut chops because they were the best price at the store that day. You can do bone-in or boneless, just as long as they are about one inch thick.
Start preheating the oven to 350 degrees. Also, prep a casserole dish by coating it with some non-stick spray. Use a paper towel to dry off the surface of the chops (this helps them sear better), then season each side with a pinch of salt and some freshly cracked pepper.
Heat one Tbsp vegetable oil in a heavy skillet over medium high heat. Use cast iron or stainless steel. Try to avoid non-stick skillets for this because they don’t sear meat very well. Once the oil is hot, add two chops at a time and cook until golden brown on each side. If the meat sticks to the skillet when you try to flip it, that means that it is not browned yet. It will release from the pan when it achieves a good sear.
After browning the chops, place them in the prepared casserole dish. Smear the honey mustard sauce over the surface. Bake in the preheated oven for 30 minutes to finish cooking through.
After baking they weren’t very pretty, so I decided to finish them off under the broiler. This last step definitely made the chops a winner. I used the back of a spoon to slightly redistribute the honey mustard sauce first. Adjust your oven rack so that the top of the chops will be about 6 inches from the broiler, turn the broiler on to high and cook them for 3-5 minutes, or until they’re nice and browned around the edges and the sauce is bubbly. SO GOOD.
So yummy! I served the chops with some Smoky Roasted Sweet Potatoes and rice. Rice is really good to kind of soak up the extra sauce. Mmmm.