Tender bone-in pork chops baked in a tangy sweet honey-Dijon mustard sauce.


  • 3 tablespoons dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 bone-in pork chops (about 1” thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter


  1. Preheat the oven to 350° F.
  2. Spray a 9x13 casserole dish with nonstick cooking spray.
  3. In a medium mixing bowl, whisk together the Dijon, honey, mayonnaise, sour cream, paprika, garlic powder, and onion powder until combined into a smooth dressing. Set aside.
  4. Season the pork chops on both sides with salt and black pepper.
  5. Melt half the butter in a large skillet over medium-high heat. Place two pork chops in the skillet. Sear the pork for 2-3 minutes, undisturbed, until browned on the bottom. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the casserole dish.
  6. Repeat the searing step with the remaining butter and pork chops.
  7. Spoon an equal amount of the honey-Dijon mixture over the top of each pork chop.
  8. Transfer the casserole dish to the top rack of the oven.
  9. Bake the pork chops for 7-8 minutes, until they have released some juices.
  10. Turn the oven to broil.
  11. Broil the pork chops for 2-3 minutes, until the honey-dijon topping is browned and the meat reaches an internal temperature of 140° F.
  12. Carefully remove the casserole dish from the oven. Allow the pork chops to rest for 3 minutes.
  13. Plate the pork chops and serve immediately.
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