Creamy Honey Mustard Pork Chops are a simple one pot meal for busy nights. Pork chops are cooked and served with a simple pan sauce made with honey, mustard, and cream.
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You can have these fast pork chops on the table in just 30 minutes! Serve up these easy pork chops with a rice pilaf (my favorite!) or mashed/roasted potatoes and a vegetable. Get your sides cooking while you are making the chops and everything will be ready to go for a fast dinner. The pan sauce also works great as a sauce or gravy for the starch and vegetable, so double up those ingredients if you want extra sauce!
Use any kind of pork chop that you have or prefer. Both bone in or boneless pork chops work well. Bone in chops tend to provide a little more flavor in cooking. A typical chop portion size is around 5 or 6 ounces when boneless, or 8 ounces with bone in. If you go larger, just cook a little longer to your preferred doneness. This sauce would also work great if making a pork tenderloin!
Making your own honey mustard sauce is so simple. It really is based on just that: honey and mustard. I like to add a little garlic powder because it just does something magical to the sauce. And use more honey if you want it on the sweeter side. I prefer it to be more on the mustard, slightly spicy side which is what this recipe does. Adding a woodsy herb like rosemary or thyme is completely optional but a great way to add a little more flavor in the sauce, especially if you have some on hand that you want to use up. Looking for more quick and easy meal ideas? Find more pork chop recipes here!
Creamy Honey Mustard Pork Chops
Ingredients
- 4 pork chops (approximately 5-6 ounces boneless, or 8 ounces with bone)
- salt
- black pepper
- 2 Tablespoons vegetable oil
- 1/3 cup onion finely diced
- 1/2 cup chicken stock
- 2 Tablespoons Dijon mustard
- 2 Tablespoons honey
- 2 Tablespoons heavy cream
- 2 Tablespoons white wine optional
- 1/4 teaspoon garlic powder
- 2 Tablespoons unsalted butter cold
- salt
- black pepper
Instructions
- In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
- Sprinkle both sides of the pork chops with salt and black pepper.
- When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
- Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
- Remove the pork chops. Set aside and cover.
- In the same skillet, add the remaining 1 Tablespoon of oil.
- When the oil is hot, add the onion and cook until just softened, approximately 2 minutes.
- Add the chicken stock, mustard, honey, heavy cream, white wine, and garlic powder. Stir to scrape up any browned bits in the pan.
- Simmer sauce over medium until it reduces to about 1/2 cup, approximately 5-6 minutes.
- Remove the sauce from the heat. Stir in the cold butter until incorporated. Season as desired with salt and black pepper. If too thick, add additional water or stock.
- Add the pork chops and any juices back to the skillet (or serve sauce separately). Serve immediately.
