Honey Mustard Pork Chops

honey mustard pork chop in pan garnished with fresh thyme

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These honey mustard pork chops are beyond delicious and couldn't be easier to make!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £2.50 / $3

Equipment

Sharp Knife & Chopping Board
Kitchen Roll/Paper Towels (for patting pork dry)
Large Pan & Tongs
Wooden Spoon
Jug (for stock)

Ingredients

1 tbsp Olive Oil
4x 5oz/150g boneless Pork Loin Chops, brought close to room temp (see notes)
2 cloves of Garlic, finely diced
180ml / 3/4 cup Chicken Stock
3 tbsp Honey
1 1/2 tbsp Dijon Mustard, or to taste (see notes)
1 tbsp Wholegrain Mustard
4 single sprigs of Thyme
2 tbsp / 30g Unsalted Butter, cubed & kept in the fridge
Salt & Black Pepper, as needed

Instructions

Pat the pork chops dry to remove excess moisture, then generously season both sides with salt and pepper. Trim or score the strip of fat if it is notably thick.
In a large pan over medium-high heat add the oil. Once hot, add the chops and fry for around 3 minutes on each side, or until they've built up a crust on both sides and are just about cooked through the centre. Stack them on top of each other with the strips of fat aligning, then sear for a couple of minutes to crisp up and render down the fat. Rest the chops on a plate to one side and lower the heat to medium.
Add the garlic and fry for 30 seconds or so (be careful it doesn't burn) then add the stock. Swiftly stir in the honey, mustards and sprigs of thyme and bring to a simmer. Continue simmering for around 3-5 minutes until the sauce thickens. It will thicken; just keep simmering and stirring away.
Stir in the resting juices from the pork then swiftly stir in the butter until it blends into the sauce. At this point the sauce should be a thin syrupy consistency. Check for seasoning and adjust if needed.
Add the chops and baste them in the sauce then serve up and enjoy!

Video

Notes

a) Pork Chops - I recommend getting the pork chops out of the fridge 30mins or so before needed, just to help relax the meat and ensure it cooks through evenly. Scoring the fat will help prevent the chops curling in the pan. I didn't need to when filming this recipe as it was pretty thin. Also, technically I actually used steaks, so if you can only find steaks use that!

b) Cooking Times - This is dependent on how thick the chops are, but, in general, they probably don’t need as long as you think. They’ll carry on cooking slightly as the rest and when added back to the pan. For reference, the safe internal temp for pork is 63C/145F so aim for that if you have a thermometer.

c) Mustard/Honey Ratio - I find the above measurements the perfect balance of honey/mustard, although it does lean slightly more towards the honey. Everybody will have their own preference, so you can very easily adjust the ratios if you want. Just make sure you do it AFTER you've simmered and thickened the sauce. At first, there won't seem like a huge amount of flavour. But as the sauce thickens and the water evaporates, you'll get a better grasp of things then. If you want more mustard, just add in more Dijon a tsp at a time.

d) Calories - Whole recipe divided by 4.

Nutrition