Honey mustard pork chops

Ingredients

• 4boneless pork chops
• 3 tspgrainy mustard
• 2 tsphoney
• 2 tspDijon mustard
• 1 tspolive oil (or other cooking oil)
• pinchsalt

Instructions

1. 1

   Mix the marinade

   Stir the grainy mustard, Dijon mustard, honey and salt together in a bowl.

2. 2

   Coat the chops

   Brush the marinade over the pork chops, covering all sides. Leave them to marinate for at least 30 minutes and up to 2 hours, or cook them straight away if you're short on time.

3. 3

   Pan-sear the pork

   Heat oil or butter in a pan over a medium heat, then add the marinated chops. Cook for about 3–4 minutes on each side, or until cooked through. The meat should be completely white and reach an internal temperature of 63°C (145°F); check with a meat thermometer.

4. 4

   Serve while hot

   Serve the honey mustard pork chops hot with your favourite sides.

What are honey mustard pork chops?

They are pork chops coated in a sweet-and-tangy mustard marinade, then cooked quickly in a pan. This British-style main uses familiar cupboard ingredients for a simple, savoury-sweet flavour.

The combination of grainy and Dijon mustard gives the coating both texture and a sharper note, while honey softens the mustard's bite. A brief marinade helps the flavours cling to the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 29g protein, 3g carbs, 11g fat.

The pork provides most of the protein, while the small amount of honey contributes most of the carbohydrates. The oil carries most of the fat; serve a generous vegetable side alongside the chop to make the plate more balanced.

Choosing the ingredients

Pork chops: Boneless chops cook quickly and are easy to coat evenly. If yours vary in thickness, use the temperature cue rather than relying only on the cooking time.

Mustards and honey: Grainy mustard brings texture, Dijon adds a smooth, punchy flavour and honey balances both. Stir them thoroughly so each chop gets a consistent coating.

Making the marinade

Mix first: Combine the mustards, honey and salt in a bowl before brushing the mixture on. This helps distribute the honey and seasoning evenly.

Marinating time: Leave the coated chops for at least 30 minutes, or up to 2 hours. If time is tight, the recipe allows you to cook them immediately.

Getting the pan-sear right

Medium heat: Warm the oil or butter over a medium heat before adding the chops. The honey in the coating can darken quickly, so keep an eye on the pan as they cook.

Turn once: Cook each side for about 3–4 minutes, adjusting as needed for the thickness of the chops. Use a meat thermometer to check the centre reaches 63°C.

Checking doneness

Temperature: The recipe gives an internal temperature of 63°C (145°F) as the doneness check. Insert the thermometer into the thickest part of a chop without touching the pan.

Appearance: The method also describes the cooked meat as completely white. Temperature is the clearest cue provided here, especially when chops differ in size.

What to serve alongside

Vegetables: Pair the chops with greens or another vegetable side to bring freshness to the plate. Keep the side simply seasoned so it complements the mustard coating.

Potatoes: Mashed, boiled or roasted potatoes make a hearty partner for the sweet-savoury pan juices. Choose a preparation that fits the time you have.

Recipe notes & tips

• Brush the marinade over every side of each chop for even coverage.
• Marinate for at least 30 minutes when time allows.
• Use a medium heat so the honey coating does not darken too quickly.
• Check the thickest part of a chop with a meat thermometer.
• Serve the chops as soon as they are cooked, while still hot.

Variations

• Use another oil: Swap the olive oil for a different cooking oil, as the recipe allows.
• Lean on grainy mustard: Add a little more grainy mustard for a more textured coating.
• Make it sharper: Increase the Dijon mustard for a stronger mustard flavour.
• Balance the sweetness: Use a little less honey for a less sweet marinade.
• Add a vegetable side: Serve with greens or seasonal vegetables for a fresh contrast.

Common mistakes to avoid

• Uneven coating: Brush the marinade over all sides of each chop.
• Rushing the marinade: Allow at least 30 minutes when you can, or follow the recipe's immediate-cooking option.
• Cooking over high heat: Use a medium heat to keep the honey coating from darkening too fast.
• Guessing doneness: Check the thickest part with a thermometer and look for 63°C.
• Relying only on the timer: Treat 3–4 minutes per side as a guide and check the chops are cooked through.

How to store

Refrigerate leftover chops in a covered container and eat within 3 days. Reheat gently in a pan or microwave until piping hot throughout, taking care not to overcook them.

Frequently asked questions