Juicy Baked Honey Mustard Pork Chops with Caramelized Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Total Time: 35–40 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/3 cup honey
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons unsalted butter

Do This

• 1. Heat oven to 425°F and set a rack over a foil-lined sheet pan.
• 2. Pat chops dry; season with salt, pepper, garlic powder, and smoked paprika; rub with olive oil.
• 3. Mix honey, Dijon, whole-grain mustard, vinegar, and soy sauce; melt in butter.
• 4. Brush chops with half the glaze; bake 10 minutes.
• 5. Flip chops, brush with more glaze; bake 6–10 minutes to 145°F internal temp.
• 6. Broil 1–2 minutes to lightly caramelize (watch closely); rest 5 minutes.

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Why You’ll Love This Recipe

• Juicy, reliable results: High-heat baking plus a short rest keeps pork tender instead of dry.
• Sweet-and-tangy glaze: Honey, mustard, and a splash of vinegar balance each other beautifully.
• Easy weeknight technique: One bowl for the glaze and one sheet pan for baking.
• Light caramelization: A quick broil at the end gives you that glossy, slightly sticky finish.

Grocery List

• Produce: (Optional for serving) parsley or chives; (optional) lemon wedges
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops, about 1 inch thick
• Pantry: honey, Dijon mustard, whole-grain mustard, apple cider vinegar, low-sodium soy sauce, olive oil, kosher salt, black pepper, garlic powder, smoked paprika

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops (about 1 inch thick, 6–8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

For the Honey Mustard Glaze

• 1/3 cup honey
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons unsalted butter

Optional for Serving

• 1 tablespoon chopped fresh parsley or chives
• Roasted potatoes, rice, or a simple green salad

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Position a rack in the center of the oven and preheat to 425°F. Line a rimmed sheet pan with foil for easy cleanup. If you have an oven-safe wire rack, set it on the sheet pan; it helps heat circulate so the glaze caramelizes more evenly.

Step 2: Dry and season the pork chops

Use paper towels to pat the pork chops very dry on all sides (this helps browning and prevents steaming). Rub each chop with 1 tablespoon olive oil. Season evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1/2 teaspoon smoked paprika.

Step 3: Make the sweet-and-tangy honey mustard glaze

In a small bowl, whisk together 1/3 cup honey, 3 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 1 tablespoon apple cider vinegar, and 1 tablespoon low-sodium soy sauce.

Melt 2 tablespoons unsalted butter (microwave in 15–20 second bursts or in a small saucepan), then whisk it into the glaze. The butter helps the glaze cling and gives it a glossy finish.

Step 4: Apply the first coat of glaze

Arrange the pork chops on the prepared rack or directly on the lined sheet pan, leaving a little space between them. Brush the top side of each chop with about half of the glaze.

Step 5: Bake, flip, and glaze again

Bake at 425°F for 10 minutes. Remove the pan from the oven and carefully flip the chops. Brush the second side generously with more glaze, then return to the oven and bake for 6–10 minutes, depending on thickness.

The chops are done when the thickest part registers 145°F on an instant-read thermometer (avoid touching the bone with the probe, which can give a false reading).

Step 6: Lightly caramelize the glaze under the broiler

Switch the oven to broil (high). Broil the chops for 1–2 minutes, just until the glaze looks slightly thickened and lightly caramelized in spots.

Stay close: Honey can go from caramelized to burned quickly under the broiler.

Step 7: Rest, finish, and serve

Transfer the pork chops to a plate and let them rest for 5 minutes. Resting keeps the juices in the meat instead of running out onto the cutting board.

If you like, spoon any glaze from the pan over the chops and finish with 1 tablespoon chopped parsley or chives. Serve warm.

Pro Tips

• Use a thermometer for perfect doneness: Pull at 145°F, then rest 5 minutes for juicy chops.
• Patting dry matters: A dry surface helps the glaze adhere and caramelize instead of sliding off.
• Don’t over-broil: Start checking at 60 seconds; honey scorches fast.
• Rack vs. no rack: A rack gives you better airflow and more even browning, but the recipe still works without it.
• Thickness changes timing: If your chops are thinner than 1 inch, reduce the second bake to 4–6 minutes and watch the temperature closely.

Variations

• Spicy honey mustard: Add 1/2 teaspoon cayenne or 1 teaspoon hot sauce to the glaze.
• Garlic-forward: Replace garlic powder with 2 cloves fresh garlic, finely grated (whisk into the glaze).
• Herby Dijon: Add 1 teaspoon dried thyme or 1 tablespoon chopped fresh rosemary to the seasoning rub.

Storage & Make-Ahead

Refrigerate: Store leftover pork chops in an airtight container for up to 3 days.

Reheat gently: Warm in a 300°F oven for 10–12 minutes, or until heated through. Add a small splash of water or broth to the container (or cover with foil) to help prevent drying out.

Make-ahead: Mix the glaze up to 3 days ahead and refrigerate. Bring it to room temperature for 15 minutes (or warm briefly) so it brushes on easily.

Nutrition (per serving)

Approximate, based on 4 servings: 390 calories, 34 g protein, 18 g carbs, 20 g fat, 6 g saturated fat, 780 mg sodium, 16 g sugar.