Skillet Seared Honey Mustard and Balsamic Pork Chops


Golden Blossom Honey recently sent me a sample of their 100% American honey, and I was so anxious to try it out! It was delicious right out of the bottle, so I knew it would be a winner in a recipe. I usually only have honey in tea or sweet treats, but their website is full of delicious savory recipes that use their brand. I opted to try this pork chop recipe for dinner, and I'm so glad I did!

This was incredibly simple to make so I didn't have to spend the whole night over the stove top. I spruced up the original recipe a little by adding some red pepper flakes and garlic powder, and the end result was a perfectly moist, sweet and tangy pork chop. Enjoy!


Printable Recipe


Serves 4

  • 6 tbsp. honey
  • 5 tbsp. balsamic vinegar
  • 3 tsp. dry mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flakes
  • 1 tsp. garlic powder
  • 4 (1-inch thick) boneless pork chops
  • 1 tbsp. olive oil

Preheat oven to 450 degrees F.

Combine honey, vinegar, mustard, salt, pepper, red pepper flakes and garlic powder in a small bowl. Place marinade and pork chops in a large ziplock bag. Allow to marinate in the refrigerator for at least 1 hour. Remove from refrigerator and remove chops from bag. Allow to sit at room temperature for 15 minutes.

Heat oil in an ovenproof skillet over a high heat. Once hot (not smoking), add chops and sear for 2 minutes or until chops are well browned on the bottom. Turn meat over and place skillet in oven for about 10 minutes, until chops are no longer pink inside.


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