August 11, 2021

Garlic Honey Mustard Pork Chops

Pork chops are a very versatile cut of meat. There are so many things you can do with them. One of my favorites is to simply sear them and cover them in a flavorful sauce. I have multiple recipes on the blog using this method, including this one.  The pork chops are seared and you make a garlic honey mustard pan sauce. You can never have too much garlic, in my opinion.  

Garlic Honey Mustard Pork Chops

This one-pan dish is Paleo and gluten-free. The honey mustard sauce is bright and sweet and goes perfectly with the pork chops.



  • 2 lbs. boneless pork chops
  • 2 T avocado oil
  • 6 garlic cloves, minced
  • 1/2 C honey
  • 1/4 C Dijon mustard
  • 1 T rice vinegar
  • 1 C chicken broth
  • 1 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

  1. Season the pork chops with 1 teaspoon of sea salt and black pepper. Add the avocado oil to a large sauté pan on medium-high heat. Once the pan is hot, sear the pork chops until they have a golden brown color. Flip them over and sear the other side. After both sides are seared, set the pork chops aside.*
  2. Reduce your heat to medium-low and add the minced garlic to the pan. Sauté for about 1 minute, stirring the garlic to ensure it doesn’t burn. Deglaze the pan with the chicken broth and bring it to a boil.
  3. Whisk in the mustard, honey, vinegar, and 1/2 teaspoon of sea salt. Increase the heat to medium-high and reduce the sauce until it begins to thicken up, about 5-7 minutes.
  4. Return the pork chops to the pan and continue cooking for 2-3 more minutes. The pork chops should be hot. Serve with the sauce covering the pork chops.

*Depending on the thickness of your pork chops, you may need to finish them in a 400-degree oven for 7-10 minutes. My pork chops were about 1/2 inch thick and cooked fully in the pan.


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