Savory Honey Mustard Pork Chops Recipe - Allrecipes.com
Savory Honey Mustard Pork Chops Recipe
  • READY IN 18 mins

Savory Honey Mustard Pork Chops

Recipe by  

"Mouth watering pork chops your family will love! Ready in just 15 minutes, you'll have plenty of time left over to enjoy this delicious and hearty meal. "

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    3 mins
  • COOK

    15 mins
  • READY IN

    18 mins

Directions

  1. Cook pork chops in butter in large skillet about 6 minutes per side or until no longer pink in center.
  2. Combine stock, mustard, honey and cornstarch; stir to dissolve cornstarch. Add to skillet and cook until thickened. Serve pork and sauce with mashed potatoes or rice, if desired.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Mar 08, 2010

I made this with bone-in pork chops, which I sprinkled with a little seasoning salt, garlic powder, onion powder, lemon pepper, and dried thyme on both sides as they were pan frying, and used low-sodium vegetable boullion in the sauce, but left everything else the same. They were moist, quick, super delicious, and used all pantry staples that I typically have on hand anyway. I will definitely make these again!

 
Jun 28, 2010

This is a 5 star recipe...If this is not a five star for whatever reason, don't let it keep you from trying it. I don't usually use Dijon Mustard, but I opted to try this recipe. I am so glad that I did. I had 6- 1 inch thick pork loin chops that were defrosted. I followed the recipe except I baked them (I couldn't fit 6 on my skillet--I could fit 5 though). I also ran out of broth/stock...so I used Better Than Boullion Vegetable Base. I used the equivalent of 1.5 Tbs of the base to 2 cups of water. Would be great with chicken stock though. Instead of pouring the liquid in the skillet, I put the pork chops in a baking dish and poured liquid mixture over the chops. I baked this for 15 minutes at 350. I thought they were not ready since the gravy was so liquidy...but in reality they would have been the best taken out of the oven at that time. I let them bake for another 10 minutes at 375. They were so good-- a few bites were a bit dry, but that was my fault...overall, they were still tender and great flavor. I also added more honey A five star recipe that is fast, and delicious! I served with roasted brussel sprouts and couscous. Thank you for sharing. This is a keeper recipe! Had 3 of the pork chops leftover with some of the gravy...very filling. I would bake this for 15 minutes at 350 next time. Or I will defrost only 4 chops so that I can follow the exact recipe...I know it will be good either way.

 

6 Ratings

May 18, 2010

Excellent - I took the other reviewer's suggestion and spiced up the chops before frying them - but it was such a hit even hubby said it would be great on chicken. Thanks for sharing!

 
Apr 30, 2010

Was very easy and good. I added a bit more honey

 
Apr 12, 2010

This was very, very good. Thanks :)

 
Dec 19, 2008

It was pretty good. I added just a touch more of honey though and ground black pepper.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States