In a rush for dinner? Here’s a quick recipe for flavorful honey mustard pork chops which are ready in 15-minutes! Sauteed lean pork is glazed with a tangy and sweet mustard sauce.
I’ve got some good news for you. I’ve got a healthy and fast meal done in just 15 minutes. Yes! Who wouldn’t want more time to play or relax after a long day? Boneless pork chops are a lean and juicy cut of meat that cooks in an instant and infuses bold flavors with ease.
If you have just a few moments to whisk and do a quick saute, this 15-minute honey mustard pork chop recipe is for you!
Boneless pork chops are a lifesaver in the kitchen because the tender meat with very little fat can be sauteed, grilled and even broiled. I’ve even cut the chops into thin strips for Asian pork stir fry recipes.
I used my large stainless steel pan to saute the pork chops quickly until lightly golden brown on each side. It took less than 6 minutes to cook! I used a thinner 1/2 inch cut, so make sure to adjust the cooking time based on the thickness of the pork.
The sauce it what makes this dish shine! I quickly whipped this together. It’s a simple mixture of Dijon mustard (make sure there are some whole grain mustard seeds in the jar), honey and lemon juice that’s it!
The cooked chops get coated in this tangy and lightly sweetened sauce. Honey and mustard is a classic combination of flavors that always pairs well with pork. A little bit of chopped fresh thyme adds a nice aromatic and earthy flavor to the dish. I sprinkle this on at the very end right before serving.
So what should you serve this with? I added a few pork pieces to a nice leafy green salad for a low carb option. You could also make some cauliflower mashed potatoes with crunchy citrus green beans for a more hearty meal. This sauce would also be really tasty with chicken.
What other ways do you prepare pork dishes? I would love to hear!
How do you check if your pork is cooked?
Boneless pork chops have very little fat and connective tissue, making it a healthy meat choice. However, this cut cooks very quickly and can become dry, especially if it’s thinly sliced like for this recipe. The easiest way to check is to remove the cooked pork from the pan to a clean plate. Use an instant read thermometer to check for doneness of the meat, about for 140-145°F for medium pork. If you don’t have a thermometer, you can make a small slice in the center of the chop and the meat should appear slightly pink and the juices should run clear. Allow the pork to rest for about 3 minutes before serving. It’s better to check sooner and add the meat back to the pan if needed to cook longer, so the pork stays juicy.
- 3 tablespoons mustard , coarse ground
- 1 tablespoon honey
- 1 tablespoon lemon juice , plus zest of 1 lemon
- 1 pound boneless pork chop , ½ inch thick
- kosher salt , as needed for seasoning
- black pepper , freshly ground, as needed for seasoning
- 1 tablespoon olive oil
- 1 clove garlic , thinly sliced
- 1 teaspoon thyme , chopped fresh
In a medium sized bowl combine mustard, honey, lemon zest, and juice. Set aside.
Lightly season both sides of pork with salt and pepper.
Heat a large saute pan over medium heat. Add 1 tablespoon of olive oil to the pan and allow to heat. Add seasoned pork chops to the pan, then sprinkle garlic slices evenly over the pork. Cook for 3 minutes, then flip and cook for another 2 to 3 minutes or until a thermometer reads 140°F. Turn heat off and add the mustard mixture. Use tongs evenly to coat each piece of pork with the sauce. Sprinkle chopped thyme over the pork and serve with your favorite sides.