Quick and Easy Honey Mustard Pork Chops

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 that 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, which 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 tell me when 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.

Serving Suggestions

I've served my honey mustard pork chops in these pictures with mashed potato and roasted tenderstem broccoli.

You could easily replace the mashed tatties with celeriac mash or even swede and carrot mash.

But everything from herby buttered potatoes to roast potatoes and air fryer potato wedges to the super indulgent fondant potatoes would work equally well.

You can be equally flexible with the greens. These chops are delicious with everything from buttered cabbage to garlic green beans amandine.

Equipment Used

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 section below the recipe.

• Hob/stovetop.
• Oven.
• 28cm or 11" oven-proof frying pan or skillet.
• Kitchen tongs.
• Weighing scales and or measuring spoons.
• Quick-read meat thermometer (optional but recommended).