Pork Chops with Honey Mustard Cream Sauce

Pork Chops with Honey Mustard Cream Sauce

If you’re like me then pork chops are never your first pick for dinner, but these pork chops changed my mind. The honey mustard cream sauce added an extra layer of flavor that was the icing on top. Plus, pork chops are always on sale in my grocery store so they are the perfect protein base for a $15 & Under Meal…and this meal was knocked out in under 30 minutes. I made this for 2, but it can easily be doubled for 4. Talk about a winner winner pork chop dinner. 

Prep Time: 5 Minutes | Cook Time: 20 Minutes | Servings: 4


  • 1/2 Cup flour
  • Seasoning Mix, 1/2 tsp of each: salt, pepper, garlic powder, onion powder
  • 4, 4 oz pork chops
  • 4 Tbsp butter, divided
  • 2 Tbsp canola oil
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 2 Tbsp Honey Mustard Aioli (Can be substituted for 2 Tbsp Dijon Mustard and a drizzle of honey)


In a small plate mix together flour and the seasoning mix. Next, dredge the pork chops in the seasoned flour so they are lightly covered. In a large skillet add half the butter and all of the canola oil over medium heat. Once the butter is completely melted place all 4 of the pork chops into the skillet. Cook pork chops on both sides for 4-5 minutes per side. You want to get a nice browned outside without overcooking the pork chops (I accomplished this by placing a large piece of foil over the pork chops and then placing my dutch oven on top of the foil for about 2 minutes per side). Remove the pork chops from the skillet when finished cooking and set aside. 

In the same skillet turn the temperature down to low (you can remove any large drippings left from the pork chops but you’ll want to leave most of them in the skillet to add flavor). Slowly pour in the vegetable stock and with a wooden spoon release any drippings from the skillet that might have stuck to the bottom. Let reduce for 1-2 minutes. Next, add in the remaining pats of butter and let melt completely, stirring constantly. Once the butter is melted, slowly add in the heavy cream while continuously stirring. Lastly, add in the honey mustard aioli and combine.  I linked the aioli I use above, but this can easily be substituted for 2 Tbsp Dijon Musard and a  drizzle of honey. Remove skillet from heat. 

Serve pork chops with the creamy honey mustard poured over the top. Pairs well with asparagus (this sauce is great on asparagus). Enjoy! 

This Post Has 5 Comments

  1. Melissa

    Can’t wait to make it!

    1. HannahJohnson

      I hope you love it!

  2. Lisa A.

    Looks tasty! You are quite the cook!🔥

    1. HannahJohnson

      Thanks Lisa!

  3. Lindsey

    This looks very good. I might try it tonight. I’m a little late reading it, but better late than never.

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