Honey mustard pork chops are a delicious, quick and easy centrepiece for a meal, my version uses both English and wholegrain mustard.
When I say quick, these thick-cut chops will go from your fridge to your table in around 30 minutes and that includes preparation, cooking and resting times!
Seared and Quickly Roasted Sweet Honey Pork
You could be forgiven for thinking me and pork chops have a thing going on.
These delicious honey mustard pork chops join an ever-growing list of recipes using one of my favourite cuts of meat here on my website.
I have everything from harissa pork chops to sweet and sour pork chops and have cooking methods as diverse as slow cooker pork chops, Instant Pot pork chops, pan-fried pork chops and oven roasted pork chops with blackberry sauce.
Here we have some thick-cut centre loin pork chops that are first seared and then quickly roasted until perfectly cooked.
The sauce is a delicious and rich honey and mustard sauce that uses a little cider vinegar to cut through the sweetness of the honey.
It’s gloriously quick too, weighing in at just 30 minutes and that includes preparation and resting times.
Frequently Asked Questions
What sort of pork chops should I use?
I use bone-in centre-cut pork loin chops, they are a little like a beef t-bone steak in that they have both the loin and the fillet.
I like to tie them into a round with some twine, but this step is optional, as an example, I don’t tie them in my brown sugar pork chops recipe.
How do I tell when pork is perfectly cooked?
I use internal temperature as my guide to when all meat is cooked, I find that it is reliable and repeatable!
The safe recommended temperature for pork is 63°C or 145°F, this temperature should be held for a few minutes. If you have a fattier cut like pork belly then you have more room to cook to a higher temperature.
You must also consider that your meat will continue to cook after you take it off the heat. Resting is also important, so remove the meat from the pan when it reaches 58°C or 135°F.
Do I need to use a meat thermometer?
No, but I swear by mine, they are invaluable when it comes to cooking meat both consistently and accurately. A decent quick-read meat thermometer will cost around 15-20 British pounds or 20-25 US dollars.
Can I use different types of mustard?
Yes, I like the strength of English mustard, it is amongst the strongest types of prepared mustard. I only use a little here but it still sings through.
But if you wanted something less strong you could use dijon in combination with the wholegrain mustard.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments sections below the recipe.
- 28cm or 11″ oven-proof frying pan or skillet.
- Kitchen tongs.
- Weighing scales and or measuring spoons.
- Quick read meat thermometer (optional but recommended).
These succulent honey mustard pork chops are seared and then baked in the oven with a bold sauce until perfectly cooked... and all in around 30 minutes.
- 2 Thick Cut Bone-in Pork Chops (Around 300g Each)
- ½ Tbsp Cooking Oil
- ½-¾ Tsp Coarse Salt
- 2 Tbsp (30g) Butter
- 1-2 Sprigs Fresh thyme
- 2½ Tbsp (50g) Honey
- 2 Tbsp Cider Vinegar
- 2 Tbsp (40g) Wholegrain Mustard
- ½ Tbsp (10g) English Mustard
- Mix together the honey, cider vinegar and both types of mustard in a mixing bowl.
- I use centre-cut pork loin chops (Rind removed but fat left on) and like to tie them with a bit of twine into a "round" to keep their shape.
- Rub the pork chops with the oil and season them with the salt.
- Heat a 28cm or 12" oven-proof frying pan or skillet over a medium-high heat and when the pan is to temperature sear the fat of the pork, then sear the presentation side.
- Flip the pork, add the butter and fresh thyme, then when the butter begins to foam add the honey and mustard sauce and bring it to the boil basting the pork with it.
- Once the mustard sauce is boiling transfer the pan to the oven and cook for 10 minutes or until the internal temperature reaches 57-58°C or 135-135°F, remove the pork from the pan, cover it with foil and rest for 5 minutes. The internal temperature of the pork will rise to 63°C or 145°F for the resting time.
- Return the pan to a low heat and whisk the sauce for a couple of minutes to bring the sauce back together before serving.
Amount Per Serving: Calories: 860Total Fat: 50gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 284mgSodium: 1411mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 78g
Calorific details are provided by a third-party application and are to be used as indicative figures only.