Simple homemade sauces (or glazes) are your secret weapon in the kitchen. It's the easiest way to turn a boring piece of meat into something truly appetizing and amazing. Example: pork chops with honey and mustard. This particularly brilliant sauce is a mixture of honey, Dijon mustard, a little mayonnaise for creaminess and a few spices. Spread this funky sauce on seared pork chops, put them in the oven to warm them up, then finish them off with a few minutes under the broiler. The end result is a creamy, caramelized, honey mustard craze. Madness in a good way, of course.
Originally published 1-10-2015, updated 23/10/2020.
Cooking time may vary
Pork chops are delicate flowers. If you overcook them, they get hard and dry, so you need to be extra careful with them. It's here that culinary intuition is very practical. I've provided a general estimate of cooking time in the recipe below, but the total time it takes to get pork chops internal temperature up to 145 ° F varies depending on several factors. The thickness of your pork chops will greatly determine the cooking time, as will the time they spend in the pan to sear. The longer they stay in the pan, the less time they will need in the oven. So keep these things in mind as you cook your chops and I wish you all success with the juiciest and tenderest pork chops!
Can I use boneless pork chops?
Yes, you can achieve something similar with boneless pork chops and a slightly modified technique. The recipe below is written for bone-in pork chops, which take longer to cook than boneless chops. If you use boneless chops, you can significantly reduce the cooking time. Keep your meat thermometer handy so you can test its temperature and avoid overcooking. If you use thin Boneless pork chops, you may not even need to cook them after you sear them. Simply brush the seared chops with the sauce right in the pan and let the sauce reduce a bit to a frosting consistency. Either way, make sure they reach an internal temperature of 145 ° F.
What to serve with honey mustard pork chops
I served my honey mustard pork chops with roasted Brussels sprouts and roasted sweet potatoes. Because they cook at different temperatures than pork chops, I cooked the vegetables first, then lowered the oven temperature before adding the pork chops. Make sure the oven is completely down to the correct temperature before cooking the pork chops, so you don't accidentally cook them! 🙂
Honey Mustard Pork Chops
Honey Mustard Pork Chops are anything but boring with a sweet, tangy and salty homemade honey mustard glaze.
- 1/3 Chopped off Mayonnaise (0.53 USD)
- 2 Tablespoon Dijon's mustard (0.18 USD)
- 2 Tablespoon honey ($ 0.24)
- 1/8 teaspoon garlic powder (0.02 USD)
- 1/4 teaspoon smoked paprika (0.03 USD)
- 1/4 teaspoon salt (0.02 USD)
- 1/4 teaspoon Freshly cracked pepper (0.02 USD)
- 1 Tablespoon cooking oil (0.02 USD)
- 4 bone-in pork chops, 1 inch thick (about 2.5 lbs) ($ 5.02)
Preheat the oven to 350 ° F. Prepare the honey mustard sauce by mixing together the mayonnaise, Dijon, honey, garlic powder, paprika, salt and freshly cracked black pepper.
Use a paper towel to dry the surface of the pork chops, then season each side with a pinch of salt and freshly cracked pepper. Heat a tablespoon of cooking oil in a heavy-bottomed pan over medium-high heat. When the pan is very hot, add two pork chops at a time and cook until golden brown on each side (3 minutes per side). Place the golden pork chops in a saucepan (it's okay if they overlap slightly).
Brush the honey mustard sauce on both sides of the pork chops in the casserole dish. Bake about 30 minutes for 1-inch-thick chops, about 20 minutes for d'ép-inch-thick chops, or until internal temperature reaches 145 ºF. For more browning, broil the oven and broil the chops for 3 to 5 minutes or until the surface is golden and bubbly. Serve hot.
Portion: 1Portion ・ Calories: 475.63kcal ・ Carbohydrates: 8.9g ・ Protein: 49.85g ・ Fat: 25.65g ・ Sodium: 613.25mg ・ Fiber: 0.08gNutritional values are only estimates. See our full nutrition disclosure here.
The equipment section above has affiliate links to products we use and love. As an Amazon Associate, I earn qualifying purchases.
How to Make Honey Mustard Pork Chops in the Oven - Step by Step Photos
Start by mixing the mustard sauce with the honey. Mix 1/3 cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1/8 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, 1/4 teaspoon teaspoon of salt and a little freshly crushed pepper (about 15 cranks of a pepper mill).
Then you have a really delicious honey mustard sauce that you will have to refrain from licking the spoon. Set it aside and try to forget about it for a minute.
You will need four thick bone-in pork chops for this recipe. Try to get pork chops 3/4 to 1 inch thick. The pork chops I used today are about ¾ of an inch thick. Preheat the oven to 350 ° F. Use a paper towel to dry the surface of the chops (this helps them sear better), then season each side with a pinch of salt and freshly cracked pepper.
Heat a tablespoon of cooking oil in a heavy-bottomed pan over medium-high heat. Make sure the pan and oil are piping hot, then add two chops at a time and cook until browned on each side (about 3 minutes per side). If it takes more than about 3 minutes to get a nice brown color, be sure to reduce the cooking time to compensate as the pork chops will already be over done when they are in the oven.
After browning the chops, place them in a saucepan (it's okay if they overlap a bit). Brush honey mustard sauce on both sides of pork chops. Bake in preheated oven for 20 to 30 minutes, or until they reach an internal temperature of 145 ° F (about 20 minutes for ¾ inch thick, or closer to 30 for 1 inch thick chops. 'thickness).
Finish them off in minutes under the broiler for maximum browning action (I didn't move the rack out of the oven, just toggle the broil setting and watched them).
Too good! I garnished with a little parsley for color, but it's not necessary to flavor the honey mustard pork chops.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a bermuda, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
to peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the directives on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple solution. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.