During the work week, coming home after a long, tiring day usually means that we have little energy left to come up with interesting dinner ideas, much less spend a ton of time laboring in the kitchen.
Instead, we need quick, easy meal options that don’t take up much time, or require too much work.
Today, I’m going to show you my favorite recipe for honey mustard pork chops – a low-carb dish that I cook on an almost weekly basis because of how simple it is and, more importantly, how delicious it tastes!
In my opinion, it’s the perfect way to finish a weeknight.
This recipe takes just 30 minutes to make from scratch, requires little hands-on time, and needs minimal cleanup.
The best part is that for the very small amount of effort needed, this is a hearty paleo meal that will leave your taste buds singing!
Start off by marinating the meat in a homemade mixture of honey and Dijon mustard. Let the meat sit for at least 15 minutes in the marinade to absorb the flavors before cooking it in a pan just on the stovetop.
Allow them to cook until they are golden brown on the bottom before flipping them over. Once they are completely cooked, serve them with a refreshing green salad of Romaine lettuce and spinach.
You can certainly add some carbs on the side to make a bigger meal. Try our recipes for cast iron roasted new potatoes, or any of our recipes for homemade bread.
If you do want to stick with a paleo meal, try our perfectly sauteed sweet potato noodles with roasted red peppers.
Shall we start cooking our quick dinner now? Let’s head to the recipe!
The Recipe
| Servings | Prep Time |
| 2 servings | 5 minutes |
| Cook Time | Passive Time |
| 10 minutes | 15 minutes |
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Honey mustard pork chops are simple, delicious, and easy on the pocket. They’re perfect for weeknight dinners with little cleanup.
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- 4 bone-in pork chops approximately 12 ounces each
- 2 tablespoons vegetable oil
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon honey
- 3 cups torn fresh Romaine lettuce leaves
- 3 cups fresh spinach leaves
- salt to taste
- pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Fresh lemon wedges
- In a small bowl, mix the honey and Dijon mustard together to create the marinade.
- Generously brush the marinade on all sides of the pork chops and let them sit in the refrigerator for at least 15 minutes.
- Coat a large skillet with the vegetable oil over medium heat. Once the oil is hot, place the pork chops in a single layer to cook, making sure not to move them for at least 5 minutes in order to get a golden brown sear. Turn over and cook until the other side is also seared, and the meat is completely cooked.
- While the meat is cooking, whisk together the balsamic vinegar and olive oil. Toss the Romaine lettuce and spinach leaves with the vinaigrette. Mix well to combine. Season to taste with salt and pepper.
- Serve the honey mustard pork chops with the salad, accompanied with fresh lemon wedges.
Nutritional Information*
Cooking by the Numbers…
Step 1 – Get the Mise en Place Ready
Prepare to make the recipe by gathering your ingredients.
Place the meat on a large plate. If needed, wash the Romaine lettuce and spinach, using a salad spinner to get them dry.
Measure the amount of vegetable oil, Dijon mustard, honey, salt, pepper, extra virgin olive oil, and balsamic vinegar required.
Step 2 – Mix and Marinate
Combine the Dijon mustard and the honey in a small bowl. Mix until the ingredients are well incorporated.
Using a pastry brush, spread the marinade on all sides of the meat. Let it chill in the refrigerator to soak in the flavors for at least 15 minutes.
Step 3 – Cook the Meat
Coat a large skillet over medium heat with the vegetable oil. When the skillet is hot, arrange the marinated pork chops in a single layer.
Let them cook without moving them to get a good sear, until the underside is golden brown. This will take 4 to 5 minutes.
Using tongs, flip over and let the other side cook until it is seared and the meat is fully cooked.
Step 4 – Prepare the Salad
In a small bowl, whisk together the balsamic vinegar and olive oil.
In a large bowl, toss the Romaine lettuce and spinach leaves with the vinaigrette. Season to taste with salt and pepper.
Mix until the vegetables are coated well with the dressing.
Be sure to use freshly cracked salt and pepper for the best flavor!
Step 5 – Garnish and Serve
Divide the meat and salad between two dinner plates, garnish with lemon wedges, and serve!
A Simple and Delicious Weeknight Dinner
If you want a tasty but easy dinner during the week, this recipe is your answer. All it needs is 30 minutes from start to finish, and you get a healthy, low-carb meal that’s not only stress-free and satisfying, but also requires minimal cleanup!
Want to add a hit of spicy, bold flavor to the meat? Sprinkle on some of Mike’s all-purpose dry rub after brushing your chops with the mustard.
What other easy weeknight meal options do you usually cook? Share some ideas with us by leaving a comment below!
Are you looking for more tasty pork recipes? Some of these should tantalize your tongue:
- Balsamic Dijon Pork Loin with Sweet Potatoes, Onions, & Carrots
- Spicy Pork Tacos with Peach & Corn Salsa
- Apple Cider Marinated Pork Chops
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.
