Honey Mustard Pork Chops (Grill or Stovetop)
- By Amy Dong
- Updated Oct. 1, 2026
These juicy, tender honey mustard pork chops uses a standout glaze that includes honey, whole grain mustard, and brown sugar. This recipe is different from others, as you can use either the outdoor grill or indoor cast iron grill, and the caramelized honey glaze needs no heavy cream nor butter. It’s boldly flavorful and even better than what you’ll find at restaurants.
In This Article
- Amy’s Notes
- Key Recipe Ingredients
- Does the Kind of Mustard Matter?
- Substitutions and Variations
- Step-by-Step Recipe Instructions
- How to Prep Ahead
- Watch Me Make This Recipe
- Honey Mustard Pork Chops (Grill or Stovetop) Recipe
- What to Serve with Honey Mustard Pork Chops
- Frequently Asked Questions
- More to Cook and Eat
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Amy’s Notes
My mom makes the best skillet pork chops ever. Thanks to her, I’ve learned how to make tender pork chops that aren’t dry nor tough. These honey mustard pork chops are juicy, flavorful, and an easy meal that I can count on. This is an easy pork chop recipe that rewards you a delicious combination of tangy, sweet, and smoky flavors without fuss.
- Under 10 ingredients: Uses simple pantry staples you already keep on hand, like honey, brown sugar, and coarse mustard.
- Super quick & easy: Takes less than an hour from prep to dinner table.
- Tender & juicy every time: You never end up with tough, dry meat.
- Grill or stovetop: Works equally well on an outdoor grill or indoors on a cast-iron skillet when weather doesn’t cooperate.
If you love the option of cooking indoors or outdoors, try this Lemon Grilled Chicken, Thai Grilled Shrimp, or even Asian Sriracha Burgers for more dinner options.
Key Recipe Ingredients
- Bone-in Pork Chops: Thick 1-inch bone-in chops retain maximum moisture and tender flavor as they cook.
- Whole Grain Mustard: The mustard seeds add a delicious taste and a tangy flavor to balance the sweetness.
- Pure Honey & Brown Sugar: Creates a caramelized glaze that sticks to the meat as it sears.
- Apple Cider Vinegar: Provides just the right amount of bright acidity to slice through the richness.
- Cayenne Pepper: Just a tiny pinch adds warmth and balance without making it overly spicy.
Does the Kind of Mustard Matter?
Yes! The type of mustard completely changes the flavor and texture of your glaze:
Yellow Mustard: Best to avoid for this recipe, as it has a more distinct vinegar bite and higher water content, which can make a glaze turn out too sharp and runny.
Whole Grain Mustard (Recommended): The intact mustard seeds add a rustic texture, beautiful visual pop, and a tang that perfectly balances the sweet honey and brown sugar glaze.
Dijon Mustard: Works as a smooth, sharp substitute if you don’t have whole grain. It provides a clean, zesty kick but lacks the textured seed finish.
Substitutions and Variations
- Boneless Pork Chops: You can easily swap in boneless chops; just keep a close eye on them and decrease the grill time so they don’t dry out.
- Mustard Swaps: If you don’t have whole grain mustard with seeds, Dijon mustard works great as a smooth, tangy substitute.
- Maple Honey Blend: Swap half the honey for pure maple syrup for a different sweet flavor.
Step-by-Step Recipe Instructions
- Combine ingredients to make the honey mustard sauce in a pan. Heat.
- Pat the pork chops dry with a clean paper towel.
- Coat with the honey mustard sauce and then cook until done.
→ For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Prep the Glaze Ahead: Whisk and simmer the honey mustard glaze up to 3 days in advance. Store in a sealed jar in the fridge, then warm slightly before basting.
- Storing Leftovers: Store leftover cooked pork chops in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water, broth, or extra reserved glaze to keep them juicy.
Watch Me Make This Recipe
Honey Mustard Pork Chops (Grill or Stovetop)
Ingredients
- 2 tablespoons apple cider vinegar
- ½ teaspoon cornstarch
- ½ cup pure honey
- 3 tablespoons whole grain mustard, with seeds in it
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ cup brown sugar, packed
- kosher salt and freshly ground black pepper
- 4 bone-in pork chops, 1-inch thickness, 8-10 ounces each
Instructions
- In a saucepan, whisk together the vinegar and cornstarch until fully dissolved and no white bits of cornstarch remain. Add honey, mustard, onion powder, cayenne, and brown sugar.
- Whisk to combine, simmer over medium heat and continue whisking until glaze is reduced a bit, 5 minutes. Divide and reserve half of the glaze for serving. Keep other half of glaze for basting.
- Pat chops dry with paper towels. In a small bowl, combine 1/2 tsp kosher salt with 1/2 tsp freshly ground black pepper. Sprinkle chops evenly with salt/pepper combination.
- Grease grill (or skillet) and preheat on medium-high. Cook chops about 3-4 minutes per side, or just until center is cooked. Do not overcook.
- Brush chops with glaze that was reserved for basting and cook another minute per side.
- Serve with reserved glaze drizzled over cooked chops.
Notes
- You can use boneless pork chops as well, but plan on cooking for less time if using boneless.
- Prep Ahead: Whisk and simmer the honey mustard glaze up to 3 days in advance. Store in a sealed jar in the fridge, then warm slightly before basting.
- Storage: Store leftover cooked pork chops in an airtight container in the refrigerator for up to 3 days.
- Serve pork chops with Peach Caprese Salad or Caprese Pasta Salad with Basil Pesto for an easy meal.
Nutrition (per serving)
What to Serve with Honey Mustard Pork Chops
Potatoes and Rice
- These Instant Pot Baby Potatoes are a simple, flavorful side dish that cooks quickly.
- Love your potatoes extra crispy? Try these Smashed Potatoes for a fun option.
- Wild Rice Pilaf soaks up that delicious honey mustard sauce beautifully.
Light Salads
- You can’t go wrong with the light flavoring of this Caprese Pasta Salad with Basil Pesto.
- Want an easy dish? Try this Tortellini Pasta Salad with Pesto Sauce, Tomatoes, and Mozzarella.
Frequently Asked Questions
Absolutely. Just keep an eye on the grill timer. Boneless chops cook faster and can dry out quickly if left on too long.
If you’d like to use a meat thermometer, cook pork chops to an internal temperature of 145°F (63°C), then let them rest for 3-5 minutes. This keeps them safe to eat and juicy.
Marinating pork chops is optional, but it can enhance flavor and tenderness. You can marinate them for 30 minutes to several hours, depending on how intense you want the flavor. Discard any leftover marinade that touched raw meat. In our recipe below, we use glaze instead of marinating.
To prevent pork chops from drying out, avoid overcooking them. Follow the recommended grilling time and temperature. Keep in mind that cooked meat will continue to rise in temperature for a bit, even after removing it from the heat source. The biggest culprit in dry pork chops is overcooking.
Yes, and I highly recommend it. Just make sure to simmer the glaze in your saucepan first, then immediately divide it into two bowls: one for basting raw meat on the grill and a fresh bowl reserved for drizzling over cooked chops at the table.
Yes. Preheat your oven to 400°F (200°C). Pan-sear the chops in an oven-safe skillet over medium-high heat for 2 minutes per side to get a nice crust, brush generously with the glaze, and then transfer the skillet to the oven. Bake for 8–12 minutes (depending on thickness) until the internal temperature reaches 145°F (63°C), then let them rest for 3 minutes before serving.
More to Cook and Eat
- Cuban Braised Pork with Mojo: So good. Fork tender. Great for serving guests (and getting compliments).
- Quick ‘n Easy Maple Glazed Pork Chops: Delicious pork chops on a Monday night? Totally.
- Carnitas – Mexican Pulled Pork: If you haven’t had great carnitas, you haven’t had a great taco. Not kidding. This is a must-eat.
- Parmesan ‘n Panko Crusted Pork Chops: Tender on the inside, crispy on the outside. Easily done on the skillet.