Crispy Honey-Mustard Pork Chops

Crispy Honey Mustard Pork Chops
Photo: Andy Lyons
Prep Time:
10 mins
Cook Time:
34 mins
Chill Time:
5 mins
Bake Time:
8 mins
Total Time:
44 mins


Pork Chops:

  • 4 pork chops, 1/2-inch thick (about 1 1/2 pounds)

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup honey

  • ¼ cup stone-ground mustard

  • 2 tablespoon panko (Japanese-style bread crumbs)

  • 2 teaspoon chopped fresh marjoram

  • teaspoon onion powder

  • ¼ cup extra-virgin olive oil

Sweet Beet Chutney

  • 1 pound beets (red and/or yellow and orange), peeled and cut in 3/4-inch dice and/or baby beets, halved

  • ¾ cup water

  • ¼ cup cider vinegar

  • 3 tablespoon honey

  • ½ cup raisins

  • 1 teaspoon ground coriander

  • ½ teaspoon dry mustard

  • ½ teaspoon ground cardamom


  1. Preheat oven to 450°F. Trim fat from chops; season with salt and pepper, then set aside. In a shallow dish combine honey and mustard. In a small bowl combine bread crumbs, 1 tsp. of the marjoram, and the onion powder; set aside.

  2. Dip chops in honey mixture to coat, letting excess drip off. Place chops on a parchment-lined plate. Place in refrigerator to marinate for 5 minutes.

  3. Heat a 12-inch skillet over medium-high heat. Swirl in olive oil. (If the skillet isn't large enough to hold four pork chops without crowding, cook in two batches). Cook chops in hot oil for 3 minutes, until undersides are crisp and browned. Turn chops; cook 3 minutes.

  4. Transfer to an oven-safe platter. Sprinkle chops with bread crumb mixture. Bake chops for 8 to 9 minutes, until crumbs begin to brown. Sprinkle with remaining marjoram. Serve chops with Sweet Beet Chutney.

Sweet Beet Chutney

  1. In a medium saucepan combine the beets and 3/4 cup of water. Bring to boiling, covered. Reduce heat. Boil gently, covered, for 8 minutes.

  2. Uncover. Stir in the cider, honey, raisins, coriander, dry mustard, cardamom, and salt to taste. Return to gentle boiling. Cook, uncovered, for 20 to 25 minutes, until liquid is reduced and syrupy.

Sauteed Beet Greens:

If your beets have nice greens, save them to serve with the chops. Wash the reserved greens well. Coarsely chop the greens; set aside. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add greens; cook and stir for 2 to 3 minutes or until crisp-tender. Season to taste with salt and pepper.


If honey is thick, heat in microwave for 5 to 10 seconds.

For vibrant color and earthy flavor, use a variety of deep red beets to make this chutney.

Nutrition Facts (per serving)

553 Calories
25g Fat
58g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 553
% Daily Value *
Total Fat 25g 32%
Saturated Fat 4g 20%
Cholesterol 64mg 21%
Sodium 783mg 34%
Total Carbohydrate 58g 21%
Total Sugars 49g
Protein 26g
Vitamin C 15.4mg 77%
Calcium 70.7mg 5%
Iron 2.3mg 13%
Potassium 888mg 19%
Folate, total 133.1mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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