Weeknight Dinners Meat

Honey-Mustard Pork Chops

Name: Honey-Mustard Pork Chops
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in pork chops, about 2 cm thick; 2 tbsp plain flour; 2 tbsp olive oil; 3 tbsp runny honey; 3 tbsp wholegrain mustard; 2 tbsp cider vinegar; 1 tbsp Worcestershire sauce; 2 sprigs thyme; 100 ml chicken stock; Steamed greens, to serve

Pork chops go from juicy to dry in the space of a minute.

By Dana Reyes

Tested at least twice · Updated September 2026

Honey-Mustard Pork Chops — The glaze reduces in the same pan while the chops rest, so nothing is wasted.

10 min

Prep time

25 min

Cook time

Serves

4.8

1,152 RATINGS

Why resting the chops matters

Pork chops go from juicy to dry in the space of a minute. Sear them hard, then move them to a plate and let them rest while the glaze finishes in the pan. By the time the glaze is ready, the juices have redistributed.

The glaze is just honey, wholegrain mustard and a splash of cider vinegar. It bubbles down into something sticky and sharp-sweet that coats the back of a spoon.

Instructions

About 35 min from start to finish

Season the chops generously with salt and pepper and dust lightly with flour. Shake off the excess.

Heat the oil in a large frying pan over medium-high heat. Cook the chops for 3-4 minutes per side until well browned and just firm to the touch. Transfer to a warm plate to rest.

Pour off any excess fat, leaving about 1 tablespoon in the pan. Add the honey, mustard, vinegar, Worcestershire, thyme and stock. Simmer for 3-4 minutes until syrupy.

Return any resting juices from the plate to the pan. Spoon the glaze over the chops and serve with steamed greens.

Testing notes & substitutions

Three rounds of testing turned up three things worth knowing before you start cooking.

Thickness matters

Thin chops cook too fast and dry out. Look for chops at least 2 cm thick, or adjust the time down.

Glaze too sweet

Add a teaspoon more vinegar or a squeeze of lemon to balance.

Make it a one-pan meal

Add halved baby potatoes to the pan under the chops and roast at 200°C for 20 minutes first, then finish on the hob.

Questions we get a lot

Can I use chicken instead?

Yes — bone-in skin-on thighs work beautifully. Cook them a few minutes longer.

Internal temperature

Pork is safe at 63°C and will rise to about 68°C while resting. Use a thermometer if you have one.

What mustard works best?

Wholegrain gives texture and a milder heat. Dijon is sharper; use less if substituting.

Dana Reyes

Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.