Name: Honey Mustard Glazed Pork Chops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 boneless pork chops; 1 ½ tablespoons garlic powder; 2 tablespoons prepared mustard; ¼ cup honey; 1 to 2 tablespoons olive oil; 2 tablespoons dry mustard powder

Quick and juicy honey mustard glazed pork chops made with garlic, olive oil, and a sweet tangy glaze. Weeknight dinner magic in 30 minutes.

You know how some foods carry emotional baggage? For me, it used to be pork chops. They were the meal I’d avoid because nine times out of ten, I’d end up with something so dry I wondered if I needed steak sauce, a glass of water, and moral support just to get through dinner. Sound familiar?

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Then one random Tuesday, I was rummaging through my kitchen (half-hungry, half-annoyed that nothing looked good) and spotted two things: honey in the pantry and mustard in the fridge. I thought, “Well, why not?” I whisked them together, brushed it over some chops I had thawing, and hoped for the best.

What came out of that skillet was…different. The pork was juicy, glossy with that sticky honey mustard glaze, and for once my husband didn’t just eat in silence—he actually said, “These are amazing.” And listen, this is the same guy who can eat three plates of spaghetti without a single word of praise. That was the moment pork chops got a permanent spot on our dinner rotation.

Here’s a quick peek at what’s inside:

Why You’ll Love This Honey Mustard Glazed Pork Chops Recipe?

So here’s the pitch: these honey mustard glazed pork chops aren’t fancy, but they taste like something you’d pay too much for at a restaurant you’d have to wear shoes that aren’t flip-flops to. The honey caramelizes and clings to the pork, the mustard cuts through the sweetness so it’s never cloying, and the garlic? That’s the secret glue that makes everything taste balanced and savory.

And the kicker? From fridge to fork in 30 minutes. I don’t know about you, but on a weeknight when I’m already halfway tempted to order pizza, that kind of timeline is priceless.

Ingredient Notes:

Here’s the rundown on what makes this recipe tick. These are everyday basics, but when they come together? Oh man.

Boneless Pork Chops – I stick with medium thickness. Too thin and they cook so fast you’ll blink and miss it. Too thick and you’ll be chewing through “wellness” levels that feel more punishment than dinner.
Garlic Powder – You know how garlic is always there for you, whether you’re making pasta sauce or roasted veggies? Same deal here. It’s the flavor friend that shows up and makes everything better.
Mustard – Yellow works. Dijon makes it feel a little fancier. Either way, you’re in good hands.
Honey – Sweet and sticky, and honestly the reason the glaze feels like comfort food. I like using the local stuff when I can—it feels like I’m eating a bit of my town.
Olive Oil – Not the star, but you’ll miss it if it’s gone. Keeps things from sticking and adds that little richness.
Dry Mustard Powder – Kind of an underdog. It sneaks in more depth and makes the glaze taste like you tried harder than you actually did.

How To Make Honey Mustard Glazed Pork Chops?

This is not complicated. Promise. Just follow along:

Step 1: Mix the glaze
Grab a small bowl, whisk together the honey, mustard, and mustard powder. It should look smooth and golden. Honestly, it almost feels too simple, like you’re cheating. But don’t overthink it—that’s the magic.

Step 2: Heat the skillet
Drizzle in some olive oil, crank it up to medium-high. You want a nice sizzle, but not a smoke show. If your smoke alarm goes off, you’ve gone too far (and I speak from experience).

Step 3: Cook the pork chops
Lay them gently in the skillet. Sprinkle with garlic powder. Let them sear for about 3 minutes per side. Resist the urge to poke and shuffle them around—just let that crust form.

Step 4: Add the glaze
Brush that honey mustard sauce onto the chops. Flip once more, let them go about 5 minutes per side. This is when your kitchen starts smelling like you actually know what you’re doing.

Step 5: Rest
Pull the chops out and let them sit for 5 minutes. I know, waiting is torture, but it’s worth it. If you cut into them too early, the juices run everywhere and the chops end up sad and dry. Resting is the pork chop version of self-care.

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Storage Options:

If you’ve got leftovers (big if in my house), tuck them into an airtight container and stash them in the fridge. They’ll keep fine for up to 3 days. Warm them gently in a skillet with a splash of broth or even water—don’t nuke them in the microwave unless you’re okay with rubber chops. Freezing works too, about 2 months max, but thaw overnight in the fridge before reheating.

Variations and Substitutions:

Think of this as a template. You can spin it however you like:

Switch the mustard – Dijon, spicy brown, even honey mustard itself—it’ll change the vibe but still taste fantastic.
Change the sweet – Maple syrup or brown sugar works if honey’s not handy. Different sweetness, but still sticky and delicious.
Swap the protein – Chicken plays just as nicely with this glaze. Honestly, even salmon would work if you’re feeling adventurous.
Add herbs – Toss in fresh rosemary, thyme, or parsley. Makes it look and taste a little more “chef-y.”

What to Serve with Honey Mustard Glazed Pork Chops?

These chops are versatile, so you can dress them up or keep it casual. A few go-to’s:

Mashed potatoes – That glaze plus creamy potatoes? Perfection.
Roasted veggies – Brussels sprouts or carrots caramelize beautifully.
Rice pilaf – Simple, but soaks up the sauce like a dream.
Fresh salad – Because sometimes you need something green on the plate.

Frequently Asked Questions:

How do I keep pork chops juicy?
Don’t overcook them. Seriously. Stick to the timing and let them rest—it’s the hardest part but the most important.

Can I use bone-in chops?
Yep. Just cook them a bit longer. I actually like bone-in when I’m not in a rush because they have a touch more flavor.

Can I make the glaze ahead of time?
Definitely. Mix it up and keep it in the fridge for up to a week. Just give it a stir before brushing it on.

And that’s it—my take on honey mustard glazed pork chops. They’re sweet, tangy, and just fancy enough to make you feel like you’ve got your life together (even if your laundry says otherwise).

Would you serve these with mashed potatoes or go the salad route? I’m team potatoes every time.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Chocolate Chip Cookie Bars

Shrimp Scampi Pasta Bake

Maraschino Cherry Shortbread Cookies – A Tasty Delight