Gluten Free, Dairy Free, Soy Free, Paleo
In this recipe, tender, juicy pork chops are pan seared for a crisp golden exterior and smothered in a sweet, tangy honey mustard sauce. Ready in under 18 minutes, this deliciously quick dish is perfect for weeknight dinners!
Why I Love This Recipe
Skillet fried Honey Mustard Pork Chops are a great option when you need a quick dinner without sacrificing flavor. These tender, salty pork chops are perfectly seasoned and coated in a rich, delectable honey mustard sauce. They go from skillet to plate in under 20 minutes and are perfect for a cozy dinner at home or for entertaining guests. You can also use either bone-in or boneless pork chops!
Furthermore, pork and mustard are a match made in heaven! This simple 3-ingredient sauce plays on that classic combination. It’s a thicker jus made from juices released while the pork is cooking, sweet honey, tangy Dijon mustard, and bright white wine vinegar.
Tips for a delicious sauce
When making the honey mustard sauce, make sure to keep all the luscious juice drippings in the skillet! Using juices rendered from cooked meat is a simple, natural way to enhance the flavor of a sauce.
Keeping it paleo
Finally, if you’re currently living the paleo lifestyle, make sure you're using paleo approved Dijon Mustard. Primal Kitchen typically has good quality and taste and is one of my go to brands. Moreover, it's important to note while raw honey is acceptable, pasteurized honey is not. White wine vinegar is paleo compliant.
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📖 Recipe
Honey Mustard Pork Chops {Paleo}
Equipment
- 1 12" skillet
- 1 tongs or spatula
- 1 Whisk
- 1 spoon
- measuring cups and spoons
Ingredients
- 1½ tablespoon light olive oil
- 4 pork chops about 1¼-1½ lbs total
- scant ½ teaspoon salt
- couple dashes black pepper
- ⅓ cup raw honey
- 3 tablespoon Dijon Mustard look for paleo compliant*
- 1½ tablespoon white wine vinegar
Instructions
- Add oil to a 12" skillet over MEDIUM heat until very warm. While skillet is warming, season all pork chops evenly with salt and pepper.
- Add pork chops to the pan in a single layer with some space in between each chop. Sear the first side for 4-5 minutes until it releases easily from the pan. Flip and sear for an additional minute. Remove to a plate and cover with aluminum foil. The pork chops will still have a very pink center at this point, but will continue cooking soon.**
- In the skillet used to cook the pork chops, reduce heat to LOW and add honey, Dijon mustard, and white wine vinegar. Whisk together until combined and bubbly. Turn off heat and continue whisking until the sauce stops bubbling and is slightly reduced, about 1-2 minutes.
- Return pork chops and accumulated juices into the pan, coating them in sauce. Cover and allow pork chops to rest an additional 8 minutes.
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