Baked Pork Chops with Honey Mustard Sauce

These Baked Pork Chops with Honey Mustard Sauce are tangy and sweet and downright scrumptious!  With bone-in center cut pork chops, Dijon mustard, stone ground whole grain mustard, minced garlic, roasted sweet potatoes and Yukon gold potatoes… this great recipe is ultimately a delicious and well-balanced sheet pan meal!

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Do you ever cook something and then you’re surprised by how much you enjoy it?

This happens to me all the time.  Probably because I’m trying out and testing new recipes so much. 

And that’s basically what happened with these Baked Pork Chops!  They're hearty and juicy with the most delicious sweet and tangy sauce!  

I know you’re gonna love them just as  much as you love my One-Pan Parmesan Pork Chops with Asparagus!

I don’t know about you but it’s been a long time since I’ve had honey mustard sauce.  I remember back in my college days there was a local restaurant chain that served the best chicken tenders with the most delicious honey mustard sauce.  I’m sure there was nothing healthy about them – just some delicious crispy fried comfort food!  Mmm, mmm! 

Trust me, I could pound down some fried chicken drenched in that sauce!  Of course that was back in the day when there was no need to count calories cause my metabolism was actually working and I could skip lunch for one day and lose 5 lbs.  #thosewerethedays

But with age comes wisdom, right!??  And maybe a few extra pounds but who’s counting.  (big eye roll)

These baked bone-in pork chops are my comfort food compromise – all kinds of yumminess with less calories and fat.  So, I guess that’s not really a compromise at all – nope, that’s just flat out winning! #hello

Well, let’s get to it – shall we?

How do you make honey mustard pork chops? 

I went ahead and added some sweet potatoes and Yukon gold potatoes to this yummy dish.  They bake in the oven for a bit before the pork chops are added to the pan.  All in all, making this one well rounded and delicious sheet pan pork chop meal!

1) First off, go ahead and adjust the oven rack to the center position and preheat it to 450°F. 

Pro tip:  I’m sure you already know this but preheating your oven is one of the most important things you can do to have a recipe cook in the proper amount of time and produce the best results.  For the love of deliciousness people – please, I implore you… preheat that bad boy! (Said with lots of motherly love.)

Off my soap box and moving on…

2) In a large bowl add cubed potatoes, season them with salt and pepper and toss them with the minced garlic and oil.  Place them on a baking sheet and bake for 15 minutes – gently toss at 8 minutes so they don’t stick to the pan.

3) While those bake, season the 1-inch thick pork chops on both sides with salt and pepper.  Then mix the honey, mustard and garlic in a small bowl and spoon half of the mixture just on the top of the pork chops.

4) Remove the pan with the potatoes from the oven and drizzle 1 more tablespoon of oil around the pan.  Gently, turn a spatula upside down and use the flat edge to release any potatoes that are stuck to the pan.  Then make four 5x5 inch wells and add the pork chops to the pan with the honey mustard side up.

5) Bake the pork chops and potatoes for 10 minutes.

6) Then leave the pan in the oven, turn the broiler to high, and cook pork chops for 2-3 minutes. 

You may be wondering “How do you know when the pork chops are done?”  If you temp the chops in their center the internal temperature should reach an internal temperature of 145 degrees -160 degrees.

Pro tip:  You can safely eat pork at a lower internal temp than chicken.  Many people overcook pork and it becomes very tough and chewy. 145-160 is the suggested temp for pork chops.  And yes – you definitely need a digital meat thermometer <– this one is my favorite.

7) When the pork chops are completely baked remove the pan from the oven.  Serve the chops with more sauce spooned on top and garnish with fresh chopped parsley.

I honestly drooled on myself while I was typing this out.  I really love this well-balanced tangy and sweet oven baked pork chop recipe… and I’m sure you’re going to love it as well.

These Honey Mustard Baked Pork Chops with Roasted Potatoes are one easy and delicious well balanced meal!  Enjoy my friend!

Here are some other easy and delicious sheet pan dinners:

• One Pan Parmesan Pork Chops with Asparagus
• Greek Chicken Sheet Pan Dinner with Green Beans and Feta
• Honey-Lime Roasted Sheet Pan Salmon and Vegetables
• Harissa Chicken Sheet Pan Dinner
• Andouille Chicken Sausage Sheet Pan Dinner

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Yield: 5 servings

Baked Pork Chop Recipe with Honey Mustard Sauce

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Baked Pork Chops with Honey Mustard Sauce - tangy and sweet and downright scrumptious! Bone-in center cut pork chops, Dijon mustard, whole grain Dijon mustard, minced garlic, roasted potatoes.

Prep Time 10 minutes

Cook Time 28 minutes

Total Time 38 minutes

Ingredients

For the Potatoes:

• 1 pound sweet potatoes (skin on), scrubbed then cubed into 1-inch cubes (2 large potatoes)
• 1 pound Yukon gold potatoes (skin on), scrubbed then cubed into 1-inch cubes (2 large potatoes)
• 2 tablespoons olive oil
• 5 large garlic cloves, minced
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the Baked Pork Chops:

• 4 5-ounce bone-in center cut pork chops, (½-1 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2-3 tablespoons fresh parsley, chopped for garnish

For the Honey Mustard Sauce:

• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain stone ground mustard
• 2 tablespoons honey
• 4 cloves of garlic, minced

Instructions

1. Adjust oven rack to the center position.  Preheat oven to 450°F.
2. Add cubed potatoes to a large bowl, season them with salt and pepper then toss then with the minced garlic and oil.  Roast potatoes on a baking sheet for 15 minutes – gently toss at 8 minutes so they don’t stick to the pan.
3. Meanwhile season pork chops on both sides with salt and pepper.
4. Then mix the honey, mustard and garlic in a small bowl and baste ½ of the mixture on the top of the pork chops.
5. Remove potatoes from the oven and drizzle 1 more tablespoon of oil around the pan. Gently, turn a spatula upside down and use the flat edge to release any potatoes that are stuck to the pan.  Then make 4 5x5 inch wells and add the pork chops to the pan with the honey mustard side up.
6. Roast pork chops and potatoes for 10 minutes. 
7. Then leaving the pan in the oven turn on the broiler to high and broil for 2-3 minutes.  The pork chops' internal temperature should reach 145-160 degrees.
8. Spoon on more sauce, garnish with parsley and enjoy!

Notes

• The pan does get some burned bits on the bottom.  For easier cleanup line your baking sheet with parchment before roasting your potatoes.

• Leave the skin on the potatoes for this recipe, but make sure you scrub them thoroughly. 

• This recipe will also work great with boneless pork chops! 

Nutrition Information

Yield

5

Serving Size

1 chop with veggies
Amount Per Serving Calories 306Total Fat 11gSaturated Fat 1gUnsaturated Fat 0gSodium 973mgCarbohydrates 47gFiber 6gSugar 13gProtein 5g