Savory Honey Mustard Glazed Pork Chops Recipe with Easy Apple Slaw

Let me tell you, the moment those honey mustard glazed pork chops hit the skillet and the aroma of sizzling pork mingled with sweet tangy glaze, I was hooked. The scent alone is enough to make anyone’s mouth water—honestly, it’s like comfort food with a little kick of something special. The first time I whipped up this recipe, it was a rainy Sunday afternoon, and the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make pork chops, but they were always dry and forgettable. This recipe? It’s a game-changer, the one I wish I’d found years ago.

My family couldn’t stop sneaking those chops off the pan—and I can’t really blame them. The crisp apple slaw adds just the right crunch and fresh zing, balancing the richness of the glaze perfectly. You know what makes this recipe stand out? It’s dangerously easy yet packed with pure, nostalgic comfort. It’s perfect for potlucks or a sweet treat for your kids after school—a guaranteed way to brighten up your Pinterest cookie board of dinner ideas. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and those cozy weeknight dinners that just feel like a warm hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This savory honey mustard glazed pork chops recipe is a total winner, and here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Great for casual dinners, weekend meals, or impressing guests without stressing out.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—the kind of dish that disappears fast.
• Unbelievably Delicious: The combo of the sweet and tangy honey mustard glaze with tender pork and crisp apple slaw is next-level comfort food.

What sets this recipe apart? It’s not just glazed pork chops; it’s the perfect balance of sweet, savory, and tangy with a crispy, refreshing apple slaw on the side. I blend the honey mustard glaze with a touch of garlic and a splash of apple cider vinegar for that zing that makes you close your eyes after the first bite. The slaw? It’s not your average slaw—I toss thinly sliced apples and cabbage in a light dressing that complements the pork without overpowering the flavors. This recipe brings the soul-soothing satisfaction of comfort food with a fresh, bright twist. Honestly, it’s the kind of recipe that’ll make you the star of your dinner table.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with fresh apples adding that seasonal punch.

• For the Pork Chops and Glaze:
• 4 boneless pork chops (about 1-inch thick; I prefer center-cut for even cooking)
• 2 tablespoons olive oil (or avocado oil for higher smoke point)
• ¼ cup honey (raw or clover honey works great for sweetness)
• 3 tablespoons Dijon mustard (adds a nice tang; I recommend Grey Poupon for best texture)
• 1 tablespoon whole grain mustard (optional, for texture and flavor pop)
• 2 cloves garlic, minced (fresh is best for that punch)
• 1 tablespoon apple cider vinegar (gives the glaze a subtle tartness)
• Salt and freshly ground black pepper, to taste
• For the Crisp Apple Slaw:
• 2 medium apples (I like Granny Smith for tartness or Honeycrisp for balance), thinly sliced or julienned
• 2 cups shredded green cabbage (fresh and crunchy)
• ½ red onion, thinly sliced (adds a mild bite)
• 2 tablespoons mayonnaise (use vegan mayo if preferred)
• 1 tablespoon apple cider vinegar (ties the slaw to the glaze)
• 1 teaspoon honey (optional, to balance tartness)
• Salt and pepper, to taste

Substitution tips: If you’re gluten-free, check your mustard labels to be sure. Use coconut or almond yogurt in place of mayo for a dairy-free option. In summer, swap green apples for fresh pears or add shredded carrots for extra color and texture.

Equipment Needed

• A heavy skillet or cast iron pan (I swear by cast iron for that perfect sear and even heat)
• Mixing bowls for glaze and slaw (glass or stainless steel work well)
• Sharp knife and cutting board (a good, sharp knife makes slicing apples and cabbage a breeze)
• Measuring spoons and cups for accuracy
• Tongs or spatula for flipping pork chops
• Optional: a mandoline slicer for ultra-thin apple and cabbage slices (budget-friendly knives work fine too)

If you don’t have cast iron, a heavy stainless steel pan works fine—just keep an eye on the heat to avoid sticking. For cleanup, soak your mixing bowls early to save time. Honestly, this recipe’s equipment is pretty minimal, which is why I reach for it on those busy days.

Preparation Method

1. Prep the Pork Chops: Pat the pork chops dry with paper towels to get a nice sear. Season both sides generously with salt and freshly ground black pepper. Let them rest at room temperature for about 10 minutes while you prepare the glaze. This little step helps them cook evenly.
2. Make the Honey Mustard Glaze: In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard (if using), minced garlic, and apple cider vinegar. Set aside. This glaze packs the punch you’re looking for, so taste and adjust the honey or vinegar to your liking.
3. Cook the Pork Chops: Heat 2 tablespoons of olive oil in your skillet over medium-high heat until shimmering. Add the pork chops and sear for about 4 minutes on the first side—don’t move them around; let that crust form. Flip and cook for another 3 minutes.
4. Glaze and Finish Cooking: Reduce heat to medium-low. Brush the chops generously with the honey mustard glaze. Cook for another 2-3 minutes, flipping once and glazing again, until the pork reaches an internal temperature of 145°F (63°C). The glaze should be bubbly and slightly caramelized—that’s your cue!
5. Rest the Pork Chops: Transfer chops to a plate and tent loosely with foil. Let them rest for 5 minutes—this keeps them juicy and tender.
6. Prepare the Crisp Apple Slaw: While the pork rests, combine the sliced apples, shredded cabbage, and red onion in a large bowl. In a small bowl, whisk the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour over the slaw veggies and toss gently to coat evenly. Taste and tweak seasoning if needed.
7. Serve: Plate the pork chops with a generous scoop of crisp apple slaw on the side. Drizzle any extra glaze from the pan over the chops for that finishing touch.

Pro tip: Use a meat thermometer to avoid overcooking. If you notice the glaze thickening too much or burning, lower the heat—you want that sticky, shiny finish, not charred bits.

Cooking Tips & Techniques

Getting these pork chops just right is all about balance. Here are some tricks I’ve learned:

• Don’t skip drying the pork chops. Moisture on the surface causes steaming instead of searing, and no one wants soggy edges.
• Use medium-high heat for initial searing. It locks in juices and creates a beautiful crust. But lower the heat when glazing to avoid burning the sugars in the honey.
• Brush the glaze gradually. Multiple thin layers build flavor without overwhelming the pork or making it too sweet.
• Resting is key. I’ve overcooked chops many times by slicing right away—give them a few minutes to redistribute those juices.
• For consistent thickness, pound the pork chops slightly if needed; this helps them cook evenly.
• Multitask smartly: Whip up the slaw while the pork rests so everything’s fresh and ready to go.

Honestly, the first time I tried glazing the chops too early, the glaze burnt, and the pork was dry. Learned my lesson! Patience and temperature control are your best friends here.

Variations & Adaptations

If you want to mix it up or cater to different diets, here are some ideas:

• Spicy Twist: Add a teaspoon of smoked paprika or cayenne to the glaze for a smoky heat that wakes up your taste buds.
• Grilled Version: Cook the pork chops on a grill over medium heat, basting with glaze right at the end to avoid flare-ups.
• Low-Carb Adaptation: Swap the honey with a low-carb sweetener like erythritol mixed with a touch of mustard for similar tang and sweetness.
• Vegan Slaw Swap: Replace pork chops with thick grilled portobello mushrooms and keep the apple slaw for crunch and freshness.
• Fruit Swap for Slaw: Use pears or even jicama for a different but equally crisp texture in the slaw.

One time, I tried adding toasted walnuts to the slaw for some nuttiness—totally recommend it if you want to impress guests with a little extra crunch!

Serving & Storage Suggestions

This dish is best served warm, right off the pan, so the glaze is sticky and fresh, and the slaw stays crisp. Plate it with some rustic bread or buttery mashed potatoes for a full-on comfort feast. A chilled white wine or crisp apple cider pairs beautifully.

Leftovers? No problem. Store the pork chops and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat pork chops gently in a skillet with a splash of water to keep them moist—avoid the microwave if you can (it tends to toughen the meat). The slaw is best enjoyed fresh but can last a day or two refrigerated, though it might soften slightly.

Flavors in the pork chops deepen after a day, making leftovers surprisingly delicious. Just remember, the slaw’s crunch fades, so toss it fresh if possible.

Nutritional Information & Benefits

Each serving of these savory honey mustard glazed pork chops with crisp apple slaw packs roughly 400 calories, with about 30 grams of protein and moderate fat content from the olive oil and pork. The apples and cabbage in the slaw add fiber, vitamin C, and antioxidants, great for digestion and immune support.

This recipe fits well into a balanced diet, offering a satisfying source of lean protein paired with fresh veggies. The use of apple cider vinegar and mustard can have mild metabolism-boosting effects, plus the natural sweetness from honey avoids refined sugars. Do note the pork contains no gluten, but if you have mustard allergies, swap the glaze for a herb and garlic marinade instead.

From a wellness perspective, this meal feels hearty without being heavy, making it a smart choice for those who want comfort food that won’t weigh them down.

Conclusion

There’s a reason this savory honey mustard glazed pork chops recipe with crisp apple slaw has become a household favorite. It’s quick, packed with flavor, and hits that perfect balance of sweet, tangy, and savory you didn’t know you needed. Feel free to tweak the glaze or slaw to suit your taste—this recipe loves a little personalization.

Honestly, I love how it brings everyone to the table, hungry for seconds and smiles. So give it a try, share your twists, and drop a comment telling me how it turned out. You’re going to want to keep this one in your dinner rotation for good.

FAQs

Can I use bone-in pork chops for this recipe?

Yes! Bone-in chops work well, but they might take a few extra minutes to cook through. Just watch the internal temperature closely.

How do I know when the pork chops are done?

The safest way is to use a meat thermometer—145°F (63°C) is the target. The meat should be juicy with a slight pink center.

Can I prepare the apple slaw ahead of time?

You can prep it a few hours ahead, but it’s best to toss the dressing right before serving to keep the apples and cabbage crisp.

What if I don’t have apple cider vinegar?

White wine vinegar or lemon juice can be a decent substitute, though apple cider vinegar adds a unique tang that complements the glaze and slaw.

Is this recipe freezer-friendly?

The pork chops freeze well cooked, but the slaw is best fresh. Freeze chops separately and reheat gently for best texture.

Print