Easy Honey Mustard Pork Chops Recipe

Honey mustard pork chops with roasted tenderstem broccoli and mashed potato.

Easy Honey Mustard Pork Chops Recipe

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.

Course Main Course

Cuisine European

Keyword honey and mustard pork chops, honey mustard glazed pork chops, mustard pork chops

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings Servings

Calories 860kcal

Author Brian Jones

Ingredients

2 Thick Cut Bone-in Pork Chops Around 300g Each
½ tablespoon Cooking Oil
½-¾ teaspoon Salt
2 tablespoon Butter 30g
1-2 Sprigs Fresh thyme
2½ tablespoon Honey 50g
2 tablespoon Cider Vinegar
2 tablespoon Wholegrain Mustard 40g
½ tablespoon English Mustard 10g

Instructions

Mix together the honey, cider vinegar and both types of mustard in a mixing bowl.
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 hot, sear the fat of the pork, then sear the presentation side.
Flip the pork, add the fresh thyme and butter.
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 sauce is boiling, transfer the pan to the oven at 180°C or 350°F 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 during 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 the pork chop and the sauce.

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