Looking for a pork chop recipe that feels fancy but is secretly foolproof? Look no further! These Creamy Honey Mustard Pork Chops are about to become your new weeknight superstar. Imagine juicy, pan seared pork chops smothered in a luxurious sauce that’s perfectly balanced; tangy from Dijon mustard, sweet from honey, and rich with a touch of cream. It’s a restaurant quality meal that comes together in one skillet in about 20 minutes. Get ready to impress your family (and yourself) with this simple, elegant dish.
Why You’ll Love This Recipe
- Effortlessly Elegant: This dish looks and tastes like it came from a bistro, but the technique is simple enough for any home cook.
- The Perfect Sauce: The creamy honey mustard sauce is rich, velvety, and clings to every bite of pork.
- One Skillet Speed: From sear to sauce, everything happens in one pan for maximum flavor and easy cleanup.
- Foolproof & Juicy: Cooking to 145°F and letting the pork rest guarantees a tender, never dry result every time.
Ingredients for Creamy Honey Mustard Pork Chops
- ¾ teaspoon garlic powder, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless pork loin chops (about 6 oz each)
- 1 tablespoon olive oil
- ½ cup dry white wine (or substitute with chicken broth)
- ¼ cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ½ cup heavy whipping cream
Instructions for Making Creamy Honey Mustard Pork Chops
1Season and Sear the Pork: In a small bowl, combine ½ teaspoon of the garlic powder with the salt and pepper. Pat the pork chops dry with a paper towel and rub the seasoning mixture all over both sides.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the pork chops. Sear for 3-4 minutes per side, until a beautiful golden brown crust forms. Remove the chops to a plate and cover loosely with foil.
2Deglaze and Build the Sauce: Carefully pour the white wine (or additional broth) into the hot skillet; it will sizzle! Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. This step (called deglazing) is the secret to a deeply flavorful sauce.
Bring the liquid to a boil over medium high heat and let it bubble until reduced by about half, about 2-3 minutes.
3Create the Luxurious Sauce: Reduce the heat to medium. Whisk in the chicken broth, Dijon mustard, honey, and the remaining ¼ teaspoon of garlic powder. Let it simmer for 1 minute.
Slowly whisk in the heavy cream. Continue to cook, whisking frequently, for 4-6 minutes until the sauce has thickened slightly and can coat the back of a spoon.
4Finish and Serve: Return the pork chops and any accumulated juices on the plate back to the skillet. Spoon some of the sauce over the top.
Cover the skillet and let it cook for 3-5 minutes, until the pork chops are heated through and an instant read thermometer inserted into the thickest part reads 145°F (63°C).
Remove the skillet from the heat and let it stand, covered, for 5 minutes. This final rest ensures the pork is incredibly juicy.
Serve immediately, spooning plenty of the creamy honey mustard sauce over each chop.
Creamy Honey Mustard Pork Chops
Ingredients
- ¾ teaspoon garlic powder divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 boneless pork loin chops 6 oz each
- 1 tablespoon olive oil
- ½ cup dry white wine or chicken broth
- ¼ cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ½ cup heavy whipping cream
Instructions
- Mix ½ tsp garlic powder, salt, and pepper. Season pork chops.
- Heat oil in a large skillet over medium heat. Brown chops for 3-4 mins per side. Remove and set aside.
- To the skillet, add wine. Bring to a boil, scraping pan, and reduce by half (2-3 mins).
- Reduce heat to medium. Whisk in broth, mustard, honey, and remaining ¼ tsp garlic powder. Simmer 1 min.
- Whisk in cream. Cook for 4-6 mins, stirring, until sauce thickens.
- Return pork chops to skillet. Cover and cook 3-5 mins, until internal temperature reaches 145°F.
- Let stand 5 minutes before serving.
Notes
- Wine Substitute: If you prefer not to cook with wine, simply use an additional ½ cup of chicken broth in its place.
- Sauce Consistency: The sauce will thicken as it cools. If it becomes too thick upon standing, whisk in a splash of broth or water.
- Don't Skip the Scraping: Those browned bits in the pan are packed with flavor and are the foundation of your sauce.
