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Golden seared pork chops glazed with sticky honey mustard sauce on white plate

Honey Mustard Pork Chops

These honey mustard pork chops deliver the perfect balance of sweet and tangy flavors with a gorgeous caramelized glaze. Seared to golden perfection and basted in a sticky honey-mustard sauce, they're ready in under 30 minutes. The combination of whole grain and Dijon mustard creates incredible depth while the honey caramelizes into a restaurant-quality finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 586
Ingredients Method Notes

Ingredients
  

For the Pork
  • 900 g boneless pork chops 4 chops, about 2cm thick
  • 8 g fine sea salt
  • 4 g freshly ground black pepper
  • 25 ml vegetable oil
For the Honey Mustard Glaze
  • 80 g honey
  • 60 g whole grain mustard
  • 30 g Dijon mustard
  • 30 ml apple cider vinegar
  • 3 garlic cloves minced
  • 3 g fresh thyme leaves

Method
 

Prepare the Pork Chops
  1. Remove the 900g pork chops from refrigerator and let stand at room temperature for 20 minutes. Pat dry with paper towels and season both sides generously with 8g salt and 4g black pepper.
Make the Honey Mustard Glaze
  1. In a medium bowl, whisk together 80g honey, 60g whole grain mustard, 30g Dijon mustard, 30ml apple cider vinegar, minced garlic, and 3g fresh thyme leaves until well combined. Set aside.
Sear the Pork Chops
  1. Heat 25ml vegetable oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 3 minutes without moving them until a deep golden-brown crust forms on the bottom.
Add the Glaze
  1. Flip the chops to the second side. Immediately pour the honey mustard glaze over and around the pork chops, ensuring they're well coated.
Cook and Baste
  1. Reduce heat to medium. Continue cooking for 6 to 8 minutes, spooning the glaze over the chops every 2 minutes, until the internal temperature reaches 63°C (145°F) and the glaze becomes sticky and caramelized.
Thicken the Glaze
  1. Transfer the cooked pork chops to a serving plate. If the remaining glaze in the skillet appears thin, simmer over medium heat for 2 minutes until it thickens to a syrupy consistency.
Rest and Serve
  1. Let the pork chops rest for 5 minutes to allow juices to redistribute. Spoon the thickened glaze over the chops and serve immediately.

Notes

  • Using both whole grain and Dijon mustard is key—the whole grain adds textural seeds while Dijon provides sharp, concentrated mustard punch for balanced flavor
  • Watch the glaze carefully during cooking as honey can burn quickly; if it starts to darken too much, reduce the heat immediately
  • If the glaze becomes too thick and starts to stick to the pan, add a tablespoon of water at a time to loosen it back to the right consistency
  • Apple cider vinegar is essential for cutting through the sweetness of the honey and creating a perfectly balanced sweet-tangy glaze
  • For even cooking, choose pork chops of uniform thickness and let them come to room temperature before cooking