Quick, easy, and tasty way to prepare pork chops inside or outside. Just skip skillet if using grill.
Please note the addition of some spices and fresh herbs when using the magazine version of this recipe.
this was a really recipe, the garlic and honey mustard were really good together, i actually wanted to just keep eating the sauce until I put it on the pork chop.
Read MoreFixed as written. It lacked flavor, and I even used spicy brown mustard. I think it would benefit from salt, chopped garlic and even some red pepper flakes. I also think it would be better if it were just browned in the pan, then covered with the mustard mixture and baked covered in the oven. I will give that a try Before I give up on the recipe
Read MoreFixed as written. It lacked flavor, and I even used spicy brown mustard. I think it would benefit from salt, chopped garlic and even some red pepper flakes. I also think it would be better if it were just browned in the pan, then covered with the mustard mixture and baked covered in the oven. I will give that a try Before I give up on the recipe
this was a really recipe, the garlic and honey mustard were really good together, i actually wanted to just keep eating the sauce until I put it on the pork chop.
I rarely review a recipe, but this one is so good, it deserves a review. This is a restaurant quality recipe! I made it with sweet and hot stone ground mustard instead of yellow mustard, because that is what I had. I think the yellow mustard would also have been delicious, but the stone ground mustard looks really pretty. I did like some other reviewers and browned the chops, then cooked them at 400 degrees for thirty minutes in the oven. I also cut up some small red potatoes and cooked them around the chops. My, oh my!!! That was soooo good! I served them with some green beans, which were good, but I think something a little more "green" to bring a little brightness to the dish would have really elevated it. Try this recipe. You will be glad you did!
It was very very easy and moist, i made it with fried rice even with just garlic it was delish! Will try with chicken next time and add some onions
I used Cajun seasoning on the chops with browning. Covered with sauce and baked them off in a 400 degree oven for 30 min. Very, very good and easy. Oh, I also used dijon mustard. YUM!!
This dish was fabulous! After reading a lot of reviews, I made a few changes. We like a lot of sauce, so I used 1/2 C. of honey, 3 Tbsp of spicy brown mustard, 1Tbsp stone ground mustard, & 1/2 Tbsp Mrs Dash garlic-herb blend. For the spice rub, I used 1Tbsp of the same garlic-herb blend, 1/8 tsp cayenne pepper, and 1/4 tsp salt. I used 5 thick pork chops & the spice mix covered both sides of the chops well. I also added 1 Tbsp olive oil with the butter to sear the meat. After searing both sides, I reduced the heat to low & brushed a small amount of the sauce mix on them & browned both sides again-watching to keep them from burning. I finished them in the oven at 400 degrees for about 25 minutes, covered. I got rave reviews from my husband and son, so this will definitely be added to our meal rotation.
Cooking times were way off. Would be better to brown in the pan then bake. I ended up with a charred mess in the pan and black pork chops. The flavor was decent, minus the char.
This recipe was ok, but I found it to be bland just as is the first time I tried it, so I added a little salt and pepper, garlic and sliced Vidalia onions and baked it, covered, on 375 for 45-50 minutes, instead of pan frying them. I found them to be much moister and the flavour was much better the second time round.
Tried a variation on this. Instead of using garlic powder, I cooked some chopped onions and garlic in some butter then used the same butter to cook the pork chops, re-adding the garlic and onions at the last minute. Came out very good!
Great honey-mustard sauce, and an easy recipe to put together. Definitely salt & pepper pork before the pan fry. I agree with some other reviewers about the char, though, as the honey will burn in the hot pan. Next time I'll quick pan-fry and finish in sauce in oven. (I used very thin chops). The honey-mustard flavor is perfect.
Honey mustard is one of my favorite flavors and this does it justice very well. Thanks AuntE, I will be miaking this again!!
Awesome and relatively easy since I'm not the best cook in the world. The only thing I hate about this is the mess of frying and cleaning up after. But that just goes with the territory. My family loved it and I even tried with boneless chicken breasts. Another hit! Oh and I didn't have the ingredients to MAKE honey mustard but I did have bottled honey mustard...worked great.
These are really good! My whole family enjoyed them. The only problem was that they did come out a little dry, so I would definitely reduce the cooking time (unless you use thicker chops) or maybe cover while cooking.
I loved the flavor of this, but it did turn out a little dry. The honey-mustard ratio was perfect though so I will definitely try this one again to see if it turns out a little better. Both my 5 year old and 2 year old really liked it though, so it was a winner in that regard. Thank you for sharing the recipe, AuntE!
Great recipe and suggestions. I followed the ingredients and as others suggested, added sliced onion and fresh garlic. Browned and baked at 400 with potatoes for 30 mins. Uncovered for 5 mins. Served with steamed green beans, tossed with butter and toasted almonds. The kids and hubby loved it. Usually pork is so dry and this was perfect. Thank you!!
After reading all the reviews, I made a few adjustments: For the sauce I used 1/2 cup honey, 2 tbsp stone ground mustard, 2 tbsp yellow mustard, 1 tbsp red vinegar, and 1/2 tbsp minced garlic. I sprinkled salt, pepper, and garlic powder on both sides, seared the chops for about a minute per side, then brushed both sides of pork chops with sauce before searing about 30 seconds more per side. Then I placed the pork chops in a glass baking dish, poured remaining sauce on top, and baked at 375 for 45 minutes. These are the most delicious and tender pork chops I have never made. I will definitely be making them again, and may even try substituting the pork for chicken.
Simple yet delish! I followed the recipe except I baked my chops in the oven on 375. My 4 year old granddaughter ate two, and hubby was in love. I think I have found his new fav pork chop. LOL
This was a good meal and very quick to make.The honey n mustard held in the juices of the meat
The honey just scorched in the bottom of the pan, and the way the recipe reads, you end up putting the honey/mustard on the same side. I had to turn the heat way down to stop the burn, and then I wondered: coat a side and turn it pan-down, or let it sit atop the pork whilst the other side cooks. In the end, nobody felt the flavor profile was good enough to even try again :(
This was dinner tonight, it was fantastic. I think next time I will get thinner pork chops for a more saturated flavor. :)
I would have given this 5 stars, and due to a broken wrist won't be cooking for awhile, but I do cook pork and " cook until no pink shows, plus the 8 total min. per side is way, way, way too much. The new way is to leave a little pink so they are juicy, there is no longer a danger to leaving pork a little medium instead of cooking it until it turns to dry rubber. Sorry, however, the sauce sounds lovely. I will try this but not cook mine above my digital thermometer temp of 140º.
This is a good basic recipe but nothing mind blowing. Made for a quick and easy dinner though.
Fixed as written. The sauce was SO good, but as I cooked it, it burnt. Really badly. I timed it exactly as written. Maybe I should have baked it in the oven? Really disappointed, was expecting it to come out better.
This was good but lacked the mustard flavor, so next time I applied a thin layer of dijon mustard, then the garlic and pepper to sear it into the meat. Proceeded with as written and it was so delicious!
Really simple, but very tasty! Stuck to the recipe (using Grey Poupon Dijon) and the sauce was excellent.
This really needs to be an oven recipe. The sauce burned very quickly in the pan and I ended up putting it in the oven as other reviewers have stated. The flavor was...ok. I love honey mustard, but there needed to be something more to it. We ate it without complaint but it is not something I'll make again.
Haven't cooked pork chops very often in the past, so I tried to follow the recommended cooking times in this recipe over medium high heat. 3 minutes to brown on each side was way too much time for my stove top! Then the butter/honey/mustard all started burning together in the pan only minutes after I added it. Oven cooking may have been better. I cooked it for maybe 1/3 the suggested cooking time and it was a bit over-cooked, with lots of charred honey mustard on the outside, the inside was ok. I'll have to decrease the temperature if I try it again. However, most of my kids still ate it, and my 1 1/2 year old loved it.
I put garlic in the mix, and on the chops when I braised them. My family enjoyed this recipe. The glaze made a delicious "gravy" for the meat too.
I tried this and it didnt really taste great.
I think this recipe would have been great if I had followed it as written. But noooo, I listened to a couple of other reviewers and baked them with the honey mustard in the oven for 30 minutes after searing. Well, 30 minutes is way too long, and my chops were thicker than 1/2 inch. I you like really well done meat, that'll do it in spades. Still had to boil the sauce down on the stovetop to get it appropriately thickened. I used about 2 1/2 - 3 tbsp spicy brown mustard with the 1/4 cup honey and it tasted awesome, but it cries out for some caramelized chopped onion. And I did the small-chopped red potatoes. as someone suggested, and they need to cook a good bit longer than do the chops. Next time I keep it on the stovetop, cook potatoes (with onions) till almost done in the sauce, and then add the chops and let them cook just until a nice medium.
My boyfriend & I made this last night and it was fabulous! The ingredient ratio was perfect and always something that I'll remember. I do have to say that we didnt go by the book on the cooking times. We didnt do the "3 minute , 5 minute" thing. My boyfriend is a cook and knew how to cook the pork.. we actually let it cook a little longer than the suggested times. We talked about how awesome it will be to serve our kids this once we're older & get to that point in our relationship. We'll always remember this easy recipe. Thank you!!
made for dinner last night and all loved it. I added some soy sauce and lemon juice to honey and mustard. turned out very good recommend to all
The next time I make this I will not put the honey mustard on while it is still cooking. Or maybe turn it down to low because it burns! However the flavor was good and the chops were juicy and tender.
Better alternative to fried pork chops. :) Easy. Very tasteful with Dijon mustard.
Made this for dinner tonight. Didn't have garlic so used garlic/herb Mrs. Dash. Otherwise it was really good and hubby really enjoyed it.
Tender and delicious. I sprinkled the chops with a little garlic blend before cooking and added half and half to the sauce before serving. It cut the sweetness of the honey. I will make it again but cut back a little on the honey. The sauce was very good but just too sweet.
Good idea, but the sauce just burned in the pan for me. I agree with the other reviewers who recommended searing then baking with sauce in the oven
This recipe is good, easy, and very adaptable. I made it with chicken and really enjoyed it! I will definitely make this again.
I'm trying to find healthy yet tasty recipes for my family and they loved it!!! I will be cooking this again.
This is my first review. We really enjoyed this. I'm not really crazy about pork chops as they are usually dry, but these were real moist. I did use dijon mustard as that's what I had. I will definitely be making it again.
really good. I seasoned the chops with salt, pepper and garlic powder. I also added a little onion flakes to honey mustard.
It was pretty good, but I tried to oven idea, and it dried out the pork chops. I've done this, but I used mustard powder, and it really worked better in my view.
Easy and delicious ! We use a smoker and I make a bit extra to simmer with the leftover pork! This one is a keeper!
Added a little more mustard to the sauce than the recipe called for, needed a lil more spice but loved it. Will definitely make it again; i want to try it on a grill
The first time I made this the marinade burnt , as it’s got honey in it. The second time I made this I seasoned the chops well & cooked in a pan. I cooked the sauce separately over a gentle heat & poured it over the cooked chops. I added crushed garlic to the sauce.
This one is easy to make and tasted really good. Already recommended this dish to friends and family.
so easy, so delicious, and so unusual taste,, hoeny gave it a sweetness not over the top.
Really loved this. Made exactly as written, it's one I've made a few times now as part of our regular routine since we all love it so much. Great flavor.
I followed the recipe with one exception, I didn't add the garlic, the taste of the chops was DELICIOUS and I intend to make this recie again----we all loved it!!! Thank you!
Didn't make any changes. The sauce was good and this was so easy. Only issue was that it was a little dry, but that was my fault.
Very quick and easy entree. It was a little bland. However, the honey mustard sauce made up for blandness in sweet tasting pork chops.
I made it using stone ground mustard and finished cooking in the oven at 350 for 30 min.
This was good. I would suggest putting the garlic powder on all sides before searing. Also, lower the temperature to low after adding the honey mustard so it doesn't burn.
I actually followed one of the reviewers advice and baked it in the oven at 375F for 50 minutes and added 3 minutes with Broil uncovered. My fiance loved it he said the porkchop was actually moist and taste was awesome!
I followed the recipe and it was ok. If i make it again, will tweak the recipe with a little less honey, substitute dijon for regular yellow and maybe add some red pepper flakes for a little kick. Will also use fresh garlic in the butter instead of garlic powder. Grandkids loved it, but the adults agreed it needed more flavor and less honey.
I recommend a lower than medium heat so the honey doesn’t get too browned on, but they were scrumptious as described!
No changes made. Easy to make. Sauce carmelized beautifully. Tried this recipe for Husband as he likes pork, he gave it thumbs up. Even I liked it a lot and I do not care for pork.
This is a wonderful recipe. It cooks up quick and easy, and was a hit with my kids and my husband. I advise making additional sauce as a dip, as the sauce is really tasty!
Not much flavor enhancement and it didn't stand up well to charcoal grilling.
I made this recipe as directed and it was very good. I may have cooked the chops a couple of minutes too long as I thought they were a bit dry; however, my family commented on how much they liked them.
The honey and mustard combined and made a nice dark brown sauce which was delicious.
Very easy and tasty. I followed the instructions exactly but I did bake them for about 10 min at the end. Very good
Don't think I'd try again. They were rather bland tasting. Not real moist either.
These pro chops were delicious! They were easy to make and they were so moist! My husband loved them and I will definitely make them again!
Quick, easy, tasty. Used real garlic instead of powder. Pan-frying seemed to decrease the flavor of the honey-mustard; added more on at end. Others recommend baking it into it, and that is probably better.
This was easy and delicious! I used pork tenderloin, sprinkled with garlic, pats of becel and the honey mustard sauce. Baked at 400 for 37 minutes. So yum! I saved some sauce and poured some on before serving.
I had thick pork chops so I lengthen the cooking time. Otherwise, I made the same as the recipe stated. It was good.
Really good. I made it as directed and added salt, pepper and garlic powder before I put it in the pan. I used a non stick frying pan which is essential to keep the sauce from sticking and burning, also played with the heat up and down to keep it all from burning. I scooped sauce back over the chops as they cooked and turned them a couple of times. The secret is to stay with them but they don't take long to cook. My husband enjoyed them and suggested the sauce could be used with other meats as well. I agree.
