Jacqueline Casey 
The last time I made this, I had a crusty loaf of bread that I used soak up every last bit of the sauce on my plate. Then I did the same thing to the pan. The sauce is that good. It’s creamy, sweet and tangy with some added texture from the whole grain Dijon mustard. What I also like about this recipe is that it only takes a little over 30 minutes, but if you are not ready to eat right away, you can turn down the heat to the lowest setting and just let it cook for a bit longer and then be able to still serve it warm when ready. I recommend serving with some green vegetables and of course some potatoes or bread to soak up all the extra sauce.
Options, Tips and Substitutions!
- I used center cut pork chops, but you could substitute any type of pork chop with bone or without bone depending on your preference.
- I seasoned the pork with just a little bit of salt, parsley, garlic powder and black pepper. You could add any additional seasoning or even increase the amount of seasoning. I tend to prefer to use limited salt especially in a recipe like this where I can always add extra seasoning to the sauce towards the end.
- In order to achieve the best browning results, it is important to heat the olive oil and have the pan hot before adding the pork. When browning the pork, the outsides should get the most browned and the fat should even start forming a crispy ring around the pork.
- I’ve only tried this recipe with whole grain mustard, but I would imagine if you used a creamy Dijon version, you would still get the same Dijon Mustard flavor, just not the texture of the course grains.
- Any chicken stock, broth or bone broth can be used and you could always substitute with a vegetable, beef or pork version.
- I’ve only used heavy whipping cream so I can’t definably say what it would be like substituting half and half or a less fat milk, but I have in other recipes and would just say that if you do substitute, the sauce will not be as thick (and of course creamy). It’s only 1/2 a cup, but I can understand not wanting to use heavy whipping cream. If you really want to substitute, you could always add some additional flour or corn starch to thicken up the sauce, or know that the sauce will be a bit thinner.
- If pork is not your favorite, I’ll be trying this same sauce with a chicken version and posting it soon! Here it is! Honey & Whole Grain Dijon Mustard Chicken
- Vegetables and other sides can be prepared during the 20 minutes while the pork is added back in and cooking in the sauce. I like to keep it simple and just serve with some peas and crusty bread. Have a mentioned how good the bread dipped in sauce is?
Honey & Dijon Mustard Pork Chops
Pork Chops are seasoned, browned and then cooked in an amazing creamy honey, garlic and Dijon mustard sauce. Ready in a little over 30 minutes, serve with some crusty bread or potatoes to soak up all the delicious sauce.
- Small Bowl, Large Pan with Lid
- 4-6 Center Cut Pork Chops
- 1 tsp. Salt
- 1 tsp Dried Parsley
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 1½ Tbsp. Olive Oil
- 4 Cloves Garlic
- ½ Tbsp. Olive Oil or Butter
- 2 Tbsp. Flour
- 1½ cups Chicken Stock
- ½ cup Heavy Whipping Cream
- 2 Tbsp. Honey
- 2 Tbsp. Whole Grain Dijon Mustard
- Optional-Top with Fresh Parsley
On high heat, add 1½ Tbsp. olive oil to pan and allow to heat for 1-2 minutes.
While oil heats, combine salt, parsley, pepper and garlic powder in a small bowl. Sprinkle or rub seasoning on both sides of the pork.
Add pork to pan (be a little careful, it will sizzle a bit when you add the pork) and brown each side, about 3-4 minutes. While pork is browning, mince cloves of garlic. Outside of pork should be browned and beginning to crisp. Remove pork to a plate and set aside.
Turn heat to low and add olive oil or butter. With wooden spoon, loosen up any of the browned residue from the bottom of the pan. Add minced garlic and sauté for 1-2 minutes. Add flour and mix to create a roux. The paste should be very thick, but if it is very dry and not mixing together, add a little more olive oil/butter.
Add chicken stock, heavy whipping cream, honey and Dijon mustard. Turn heat to medium-high and bring to a boil constantly stirring for 2-3 minutes. Allow sauce to thicken then turn back to low.
Add pork back in. Spoon a bit of the sauce over the pork then cover with lid and cook for 20 minutes. Remove lid, top with fresh parsley (optional) and serve hot. Vegetables and sides can be prepared during the 20 minutes while pork is cooking in the sauce.
