Pan Seared Pork Chops with Honey Mustard Sauce
See my guide on how to use an Instant Pot.
If you’re looking for pork chop recipes that are moist and flavorful, you are going to love these juicy pan seared pork chops! These pork chops cook quickly in a skillet and have a beautiful golden crust. A simple honey mustard pan sauce is the perfect finishing touch!
Raise your hand if you grew up eating dry, tough, flavorless pork chops. No more! If you’ve tried my oven baked pork chops recipe, you know that it’s possible to cook pork chops that are neither dry nor tough. Today I’m sharing another of my favorite pork chop recipes and my fastest method for cooking moist, juicy pork chops.
Cooking these pan seared pork chops in a skillet on the stove gives them a beautiful golden brown crust and perfectly cooked, juicy insides. Then while the pork chops rest you’ll make a quick tangy honey mustard sauce to drizzle over the chops. The rich sauce adds flavor and even more moisture to your pork chops. My homemade honey mustard dipping sauce is a family favorite.
These pan seared pork chops with honey mustard sauce are one of the best meals that I’ve cooked recently. You won’t believe how tasty these pork chops are, or how quickly this meal comes together!
What is Pan Searing?
Pan searing is cooking in a skillet over high heat. This technique forms a golden crust and seals in the juices to give you meat that is moist and flavorful. When you pan sear, make sure the pan is hot before adding the meat – a drop of water should sizzle when it hits the pan. Do not flip or move the meat until a crust has formed on the bottom-down side. When it’s ready to flip, the meat will release easily from the pan.
How to Cook Perfect Pan Seared Pork Chops
These pan seared pork chops are similar to pan fried pork chops, but healthier. The difference is that we aren’t coating the pork chops in flour and we are using much less oil. With the pan searing technique, you don’t need flour or a lot of oil. Cooking in a hot skillet is enough to create a delicious crust on the pork chops.
I used boneless pork loin chops when I made this recipe. You can also use bone in pork chops. Bone in pork chops may take a few extra minutes to cook because of the bone.
1. Let the pork chops come to room temperature.
Take your pork chops out of the refrigerator about 30 minutes before you will start cooking them. Taking the chill off of the meat helps it to cook more evenly through the center.
2. Season the pork chops.
The honey mustard pan sauce will add a lot of flavor so you don’t need a lot of seasoning on the pork chops. You’ll sprinkle and rub just a little bit of smoked paprika, garlic powder, salt and pepper over the pork before adding it to the hot pan. Or, use your favorite spice rub!
3. Sear the first side of the pork chops in a hot skillet.
Heat a tablespoon of olive oil in a skillet over medium-high heat. I use my cast iron skillet because I love the way that it cooks meats evenly, but you can use any large skillet. You want the pan to be hot before you add the pork chops so you can get that nice golden crust.
4. Flip and cover.
You’ll know that it’s time to flip the pork chops when they release easily from the pan. After flipping them, immediately reduce the heat to low and cover the pan. By finishing the cooking covered and on low heat, your pork chops will cook through the center without burning the second side. This method will keep your pork chops moist and juicy!
5. Do not overcook your pork chops!
The USDA recommends cooking pork to a minimum internal temperature of 145 degrees F. At this temperature, there will be a little bit of pink through the center. If you prefer your meat to be cooked more, you can cook your pork chops to 150 or 155 degrees, but any higher than that you risk tough, dry pork chops.
The easiest and most accurate way to check if your pork is done is to use an instant read thermometer.
6. Let the pork chops rest.
When your pork chops are done, immediately transfer them to a clean plate and loosely cover the plate with foil. While the pork chops rest their juices will redistribute throughout the meat, so they will be moist and flavorful.
Meanwhile, you can make the honey mustard sauce in the skillet.
7. Make the honey mustard pan sauce.
This pan sauce is so easy to make and adds so much flavor! A pan sauce starts with the flavor that is already in the skillet from cooking the pork chops. As you cook the sauce, be sure to scrape up any browned bits from the bottom of the pan.
You’ll stir together some chicken broth, Dijon mustard, honey and apple cider vinegar. Cook this mixture in the skillet, stirring often, until it thickens and reduces by about half. Serve the pork chops with the sauce drizzled over the top.
What to serve with pork chops
These pork chops are delicious with garlic mashed potatoes. If you have an Instant Pot, my Instant Pot mashed potatoes are the best creamy, fluffy mashed potatoes I’ve ever tasted. Skillet green beans, honey roasted sweet potatoes, and kale avocado salad are also great side dish choices.
Cooking Tips for Pork Chop Recipes
- Let the pork chops come to room temperature for about 30 minutes before cooking them. This will help them to cook evenly.
- You can season your pork chops with your favorite spices. In this recipe I use smoked paprika and garlic powder.
- You will need a lid to cover your skillet while the pork chops cook on the second side. I don’t have a lid specifically for my cast iron skillet, so I just use another lid that fits.
- Try not to overcook your pork chops, or they may be tough and dry. Using an instant read thermometer is an easy way to check that the pork is cooked through to 145 degrees F.
- Let the pork chops rest for 10 minutes after cooking to let the juices redistribute throughout the meat.
Pan Seared Pork Chops with Honey Mustard Sauce
- 4 boneless pork chops (about 1-inch thick)
- salt and pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon olive oil
- 1 cup low sodium chicken broth
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- Take the pork chops out of the refrigerator and let them rest at room temperature for about 30 minutes to take the chill off.
- Pat the pork dry with paper towels. Season both sides of the pork chops with salt and pepper, followed by the smoked paprika and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops to the pan and cook on one side until browned, 3-5 minutes.
- Flip the pork chops over, reduce the heat to low, and cover the pan. Cook until the internal temperature of the pork chops reaches 145 degrees F on an instant-read thermometer. The cook time will depend on the size and thickness of your pork chops and will probably be between 5 and 12 minutes. Try not to overcook the pork chops.
- Meanwhile, stir together the chicken broth, Dijon mustard, honey and apple cider vinegar.
- Once the pork chops are cooked through, remove them to a clean plate and loosely cover with foil.
- Add the honey mustard mixture to the pan and increase the heat to medium-high. Cook, stirring often, scraping up the browned bits from the bottom of the pan. Cook the sauce until it thickens slightly and is reduced in volume by about half. Turn off the heat and add the pork chops back to the pan with the sauce. Serve pork chops drizzled with sauce.
- If your pork chops are thinner than 1-inch they will cook faster. If thicker, they may take an extra minute or two to cook.
- Bone in pork chops also work great in this recipe and may take an extra minute or two to cook.
- At 145 degrees F (the USDA minimum internal temperature for pork chops), the pork chops will be slightly pink in the center. If you like your meat well done, you can cook the pork chops to 150 or 155 degrees F.
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