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Want a tasty dinner that’s quick and easy? Try these 5-ingredient honey mustard pork chops! You can make this yummy meal in about 30 minutes with just a few simple ingredients. The sweet and tangy sauce coats the juicy pork chops, giving you a perfect blend of flavors.
These pork chops are great for busy weeknights or when you’re craving something delicious without much fuss. You’ll love how the honey and mustard come together to create a mouthwatering dish that’s sure to become a family favorite.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need for these tasty honey mustard pork chops:
- 4 boneless pork chops
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Can’t find some items? No worries! Try these swaps:
• Use bone-in pork chops if you prefer.
• Swap honey for maple syrup or agave nectar.
• Replace Dijon with yellow mustard or whole grain mustard.
• Lemon juice works instead of apple cider vinegar.
• Fresh minced garlic can replace garlic powder.
Feel free to add extra flavor with herbs like thyme or rosemary. A dash of soy sauce can give it more depth too.
Remember, the key is keeping it simple. These 5 main ingredients create a perfect blend of sweet and tangy flavors that coat your pork chops beautifully.
Instructions
Mix honey and mustard in a small bowl. Set it aside.
Heat butter in a skillet over medium-high heat. Add pork chops to the pan.
Sprinkle half the garlic powder on the chops. Cook for about 3 minutes until browned.
Flip the chops and sprinkle the rest of the garlic powder. Cook for 3 more minutes.
Brush the honey-mustard mix over the chops. Turn them to coat both sides.
Let the sauce simmer and thicken for 1-2 minutes. Make sure the pork is cooked through.
Serve your honey mustard pork chops hot. They go great with a side of veggies or potatoes.
For extra flavor, you can add a sprinkle of fresh herbs before serving.
Tips, Tricks & Storing
Get thick-cut pork chops for best results. They stay juicy and don’t dry out as easily.
Pat the chops dry before cooking. This helps them brown better in the pan.
Let the pork rest for 5 minutes after cooking. The juices will spread out, making the meat more tender.
Use a meat thermometer to check doneness. Pork is safe to eat at 145°F (63°C).
Store leftover pork chops in an airtight container in the fridge. They’ll stay good for 3-4 days.
To reheat, warm the chops in a skillet over medium heat. Add a splash of water to keep them moist.
Freeze cooked pork chops for up to 3 months. Wrap them tightly in foil or plastic wrap first.
Try different mustards to change up the flavor. Dijon, whole grain, or spicy brown all work great.
Add some fresh herbs like thyme or rosemary to boost the taste.
Serve with a side of roasted veggies or mashed potatoes for a complete meal.