Honey mustard pork chops, green beans
Honey mustard pork chops are golden pan-seared chops with a tangy, sweet pan sauce made from mustard, honey, butter and garlic. Boiled potatoes and green beans round out the plate. It all comes together in 30 minutes. It is a simple dinner that feels comforting, with a sauce worth spooning over everything on the plate.
- 30 minTotal time
- 2Servings
- 640kcal / serving
- 44 gProtein
The science: why this works
Patting dry for a golden crust
Water on the surface of the pork must evaporate before browning can start. Patting the chops dry and using a hot pan lets the surface brown fast, building flavor before the inside overcooks. A dry surface and a hot pan are the two keys to a good crust.
Learn: Sear with a dry, hot pan →Pork doneness and resting
Pork is safe at 145°F (63°C) followed by a 3-minute rest, and it can have a slight blush. Cooking much past that dries it out. Resting lets the temperature even out and keeps the juices in the meat.
Learn: Pork doneness →A quick pan sauce
The browned bits left in the pan dissolve into the broth, adding deep flavor. Mustard helps the butter and broth stay blended, and the honey adds sweetness as the sauce reduces. This is how a few pantry ingredients turn into a restaurant-style sauce.
Learn: Pan sauce in five minutes →Honey mustard pork chops, green beans
30 minutes · 2 servings · American · Main course
Ingredients
Makes 2 servings
- 2boneless pork chops (about 400 g)
- 400 gsmall potatoes, halved
- 200 ggreen beans, trimmed
- 1 tbspdijon mustard
- 1 tbsphoney
- 120 mlchicken broth
- 20 gbutter
- 2 clovesgarlic, crushed
- 2 sprigsthyme
- 2 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Use a thermometer and pull the pork at 145°F (63°C), then rest for 3 minutes.
- Lower the heat before adding butter so it does not burn.
- Choose chops of similar thickness so they finish together.
Swaps
- Swap pork chops for chicken thighs, and cook to 165°F (74°C).
- Swap dijon for whole-grain mustard for a coarser, milder sauce.
- Swap honey for maple syrup in the sauce.
Storing and reheating
Keeps in the fridge for 3 to 4 days in a sealed container. Reheat gently in a covered pan with a splash of broth until it reaches 165°F (74°C). Keep the sauce separate if you can.
Honey mustard pork chops, green beans: questions
What temperature should pork chops be cooked to?
Pork chops should reach 145°F (63°C) inside, then rest for 3 minutes. A little pink in the center is safe at that temperature. A thermometer is the most reliable way to check.
How do I keep pork chops from drying out?
Do not overcook them. Pull them at 145°F (63°C) and let them rest. Thicker, bone-in chops are more forgiving than thin ones.
Can I use boneless pork chops?
Yes, boneless chops work and cook a little faster. Watch the time and check the temperature early. Bone-in chops tend to stay juicier.
