Honey Mustard Baked Pork Chops

Tender pork chops baked in a sweet and tangy sauce that’s simple, comforting, and family-friendly 

These tender, juicy pork chops are coated in a sweet and tangy honey-mustard sauce that feels both simple and special. It’s the kind of dinner that comes together easily but still feels like you’ve put a little extra love into it. The Dijon mustard adds a gentle bite, the honey brings warmth and sweetness, and fresh rosemary ties everything together with a cozy, savory note. This is a family-friendly dish that’s perfect for a weeknight meal, yet nice enough to serve when company comes over.

Ingredients: 

2 Lbs. pork chops
salt, to taste
pepper, to taste
2 Tbs. salted butter
1/4 c. Dijon mustard
1 Tbs. minced garlic
5 Tbs. honey
1 tsp. fresh rosemary, minced

Directions: 

Preheat the oven to 350°F. Lightly grease a cast iron skillet or baking dish and set aside.

Season both sides of the pork chops generously with salt and pepper. Arrange them in a single layer in the prepared skillet or baking dish.

In a small saucepan over low heat, melt the butter. Once melted, stir in the Dijon mustard, minced garlic, honey, and rosemary. Continue stirring until the sauce is smooth and well combined. Remove from heat.

Spoon half of the sauce evenly over the pork chops. Turn the pork chops over, then spoon the remaining sauce over the top, making sure each chop is well coated.

Bake uncovered for 30 minutes, or until the pork chops reach an internal temperature of 145°F.

Remove the pork chops from the oven and let them rest for 2–3 minutes. Resting helps the meat stay tender and juicy.

Transfer the pork chops to a serving dish and drizzle any remaining sauce from the skillet over the top before serving.

Serving Suggestions 

These honey mustard pork chops pair beautifully with simple, comforting sides. Creamy mashed potatoes or buttery egg noodles are perfect for soaking up the extra sauce. Steamed green beans, roasted carrots, or glazed baby carrots add a pop of color and balance the sweetness of the honey mustard. For a lighter option, serve with a crisp side salad or roasted broccoli. No matter how you serve them, don’t forget a spoon for that extra sauce — it’s too good to waste.

Notes & Helpful Tips

Mustard options: If you don’t have Dijon mustard, brown mustard or whole-grain mustard work well. Yellow mustard can also be used, though it is milder—adding a small splash of vinegar can help sharpen the flavor. Spicy mustard is another great option and adds a little kick.

Dried minced garlic may be used instead of fresh. Use 1 teaspoon dried minced garlic in place of 1 tablespoon fresh. For best flavor, stir it into the sauce and let it warm gently for a minute or two before spooning over the pork chops.

Pork chop thickness: Thicker pork chops may need a few extra minutes in the oven. Use a meat thermometer for best results.

Fresh vs. dried rosemary: If fresh rosemary isn’t available, you can substitute about ½ teaspoon dried rosemary. If rosemary isn’t a favorite, this recipe is just as delicious without it.