Baked Honey Mustard Pork Chops That Practically Glaze Themselves

Skip the meh weeknight routine. These Baked Honey Mustard Pork Chops bring big flavor, minimal effort, and the kind of glossy, golden finish that looks like you hired a food stylist.

The sauce? Sweet, tangy, and sticky in all the right ways.

The result? Juicy chops with a caramelized edge that make chicken jealous.

If you can stir, you can nail this—and your kitchen will smell like a five-star bistro.

Why Everyone Loves This Recipe

This dish hits the sweet-heat-tang trifecta thanks to honey, Dijon, and a pinch of spice. The oven does the heavy lifting, so no hovering over a skillet or wrestling with grease.

It turns humble pork into something company-worthy without the stress. Bonus: the sauce doubles as a built-in pan gravy, so every bite gets the VIP treatment.

Baked Honey Mustard Pork Chops That Practically Glaze Themselves

Recipe by Wendy CarterCourse: Dinner, Pork

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

380

kcal

Ingredients

• Pork chops: 4 chops, 1-inch thick; boneless or bone-in

• Honey: 3 tablespoons, for sweetness and caramelization

• Dijon mustard: 2 tablespoons, for sharp tang and body

• Whole-grain mustard: 1 tablespoon, for texture and pop

• Apple cider vinegar: 1 tablespoon, to balance the sweet

• Garlic: 2–3 cloves, minced (or 1 teaspoon garlic powder)

• Smoked paprika: 1 teaspoon, for color and warmth

• Onion powder: 1/2 teaspoon

• Crushed red pepper flakes: 1/4–1/2 teaspoon, optional heat

• Olive oil: 1 tablespoon, for moisture and browning

• Salt & black pepper: to taste (start with 1 teaspoon kosher salt and 1/2 teaspoon pepper)

• Fresh thyme or rosemary: 1 teaspoon, chopped (optional but classy)

Step-by-Step Instructions

• Preheat smart: Set oven to 400°F (205°C). Line a sheet pan with foil or parchment for easy cleanup. Place an oven-safe rack on top if you want max browning.
• Pat dry and season: Blot pork chops with paper towels. Season both sides with salt, pepper, and half the smoked paprika and onion powder.
• Make the glaze: In a bowl, whisk honey, Dijon, whole-grain mustard, vinegar, olive oil, garlic, remaining paprika and onion powder, and red pepper flakes. Stir in herbs if using. Taste and adjust—more honey for sweet, more Dijon for bite.
• Coat generously: Brush about two-thirds of the glaze over both sides of the chops. Reserve the rest for finishing.
• Bake: Arrange chops on the prepared pan. Bake 10 minutes (boneless) or 15 minutes (bone-in).
• Glaze again: Pull the pan out, brush with the remaining glaze, and return to the oven.
• Finish to temp: Continue baking until internal temp hits 140–145°F in the thickest part (about 6–10 more minutes depending on thickness and bone). Don’t guess—use a thermometer. It’s not cheating; it’s winning.
• Rest and serve: Let chops rest 5 minutes so juices redistribute. Spoon any pan juices over the top because you deserve happiness.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3–4 days.
  

  Reheat gently at 300°F covered with foil until warmed through, or microwave in short bursts.

• Freezer: Wrap individually and freeze up to 2 months. Thaw overnight in the fridge, then reheat covered to keep them juicy.
• Sauce saver: If you have extra glaze, refrigerate in a jar up to 1 week.
  

  Great on chicken or roasted veggies.

Better-for-You Benefits

• High-quality protein: Pork chops deliver all essential amino acids for muscle repair and satiety.
• B-alchemy: Pork is rich in thiamin, niacin, B6, and B12—aka energy metabolism’s hype squad.
• Controlled sweetness: Honey adds flavor intensity, so you need less than you think. It also helps with browning, so you get more taste per calorie.
• Balanced fats: Olive oil provides heart-friendly monounsaturated fats, and roasting keeps added fat minimal.

Nutrition Stats

Approximate per serving (1 chop with glaze): Calories: 380; Protein: 34g; Total Fat: 16g; Saturated Fat: 4g; Carbs: 21g; Sugars: 18g; Sodium: 620mg.

Values vary by chop size, brand, and seasoning.

Recipe Fails to Watch Out For

• Overcooking: Dry pork is the villain of dinner. Pull at 140–145°F and rest.
  

  Thermometer > guesswork.

• Waterlogged chops: Not patting dry equals steam, not sear. Paper towels are your best friend.
• Too sweet, no balance: If you skip vinegar or Dijon, the glaze turns one-note.
  

  Keep the tang.

• Thin chops, same time: 1/2-inch chops cook fast. Start checking at 10–12 minutes total.
• Pan crowding: Tight spacing traps steam.
  

  Give the chops some personal space, IMO.

Recipe Variations

• Sheet-pan dinner: Add halved baby potatoes and green beans. Toss with olive oil, salt, and pepper.
  

  Start potatoes 10 minutes early, then add chops and beans.

• Maple-mustard: Swap honey for pure maple syrup and add a pinch of cayenne. Subtle smoke, cozy vibes.
• Herb-crusted: Mix 1/4 cup panko with 1 tablespoon chopped parsley and 1 teaspoon olive oil.
  

  Press lightly over glazed chops for a crisp top in the last 8–10 minutes.

• Skillet finish: Sear chops 2 minutes per side in a hot skillet, then bake 8–12 minutes. Extra browning, restaurant texture.
• Creamy dijon pan sauce: After baking, deglaze pan with 1/4 cup chicken broth and 2 tablespoons cream.
  

  Whisk and simmer 2 minutes. Fancy without trying too hard.

• Grill option: Grill over medium heat 4–5 minutes per side, brushing with glaze in the last few minutes.
  

  Watch for flare-ups—sugar likes drama.

FAQ

Can I use thick-cut bone-in chops?

Absolutely. Bone-in chops are juicy and forgiving.

Add 5–8 minutes to the cook time and check for 140–145°F at the center, not the bone.

What if I only have yellow mustard?

Use it, but balance the flavor with an extra teaspoon of Dijon or a splash more vinegar if you have it. Yellow mustard is milder, so consider adding a pinch of extra paprika or garlic for depth.

How do I prevent the glaze from burning?

Two keys: bake at 400°F (not broil) and split the glaze application—start with some, finish with the rest.

If your oven runs hot, tent loosely with foil for the last few minutes.

Can I make this with chicken?

Yes. Use boneless, skinless chicken thighs or breasts.

Bake at 400°F: thighs 18–22 minutes, breasts 16–20 minutes depending on size, to 165°F. Same glaze, same magic.

Is there a lower-sugar option?

Reduce honey to 1–2 tablespoons and add an extra teaspoon of Dijon plus a splash more vinegar.

You’ll keep the tang and still get light caramelization.

Do I need to marinate?

Not necessary, but you can marinate for 30–60 minutes in half the glaze (no longer than 4 hours due to the vinegar). Pat dry, then glaze fresh before baking.

In Conclusion

These Baked Honey Mustard Pork Chops prove that high-impact flavor doesn’t require a culinary degree or a sink full of dishes.

You get juicy meat, a shiny glaze, and a plate that looks like you planned ahead—even if this was a 5 p.m. decision. Keep the ingredients on standby and watch weeknights level up.

FYI: leftovers are elite in sandwiches. Your dinner rotation just got an upgrade.