Honey Glazed Pork Chops with Mushrooms

This post may contain affiliate links. Please read my disclosure policy.

Anyone for juicy pork chops with mushrooms dripping with a honey glaze? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!

Juicy pork chops dripping with a honey glaze and tender golden mushrooms. This is the perfect quick weeknight meal.

Quick midweek meals don’t get much better than this. Fast enough for the busiest of weeknights, fancy enough for company.

The honey glaze for these pork chops is simply divine. It’s sweet balanced with tang from mustard which also helps thicken the sauce, and it has depth of flavour from a splash of wine.

But the real flavour base for this recipe is the golden brown sear from the pork that is left in the pan after browning it. When you add a splash of wine and it sizzles away, all those gorgeous golden brown bits dissolve into the wine. And it’s like the best seasoning you can ever have in a sauce.

The first person to figure out how to bottle it up and sell those golden brown bits will be an instant millionaire. Billionaire! ;-)

Juicy pork chops with mushrooms dripping with a honey glaze. This is the perfect quick weeknight meal.

I made this with pork, but it’s a brilliant recipe for chicken too. And fish and shrimp. The flavour is probably a bit too sweet for beef and lamb, although if you added a bit of earthiness with some herbs like thyme then I think it would pair beautifully with red meats too.

I have always loved pork chops with mushrooms and while I don’t usually make this dish with mushrooms. I added them at the last minute on a whim and I’m so glad I did! The mushrooms act like a sponge for the sauce so you get even more of that gorgeous sauce smothering the pork. It was perfect!

Anyone for juicy pork chops with mushrooms dripping with a honey glaze? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!

I can’t imagine serving this with anything other than mashed potato. The perfect vehicle for all that beautiful sauce!

This sauce is sweet but it’s balanced out with tang from mustard. If it’s too sweet for your taste, it’s an easy fix – just do a taste test at the end and add a splash of cider vinegar to offset the sweetness. You can’t really cut down on the honey otherwise the sauce isn’t thick enough.

Love to hear what you think if you try it!

4.78 from 9 votes
Review Recipe


Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 4 servings
Author Nagi
Course Dinner
Cuisine American
Beautiful golden brown, juicy pork chops smothered in a honey sauce with mushrooms. Super quick to make and yet impressive enough for company!


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces mushrooms sliced
  • 1 garlic clove minced
  • 4 pork chops around 7 oz each, preferably bone in
  • 1/2 cup white wine
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/3 cup chicken broth or water
  • Salt and pepper
  • Finely chopped parsley for garnish

avatarFollow Spend with Pennies on Pinterest


  1. Place butter and oil in a large skillet over medium high heat. When the butter has melted and the oil is hot, add mushrooms, salt and pepper. Cook for 3 minutes or until golden, then transfer to a bowl.
  2. If the skillet is looking dry, add a touch of oil and return to the stove.
  3. Season pork on both sides with salt and pepper. Place in the skillet and cook for 3 minutes on each side, or until golden and cooked to your taste. Remove into a plate and cover loosely with foil.
  4. Add white wine into skillet – it will sizzle. Cook for 1 minute, scraping the bottom of the skillet, or until you can no longer smell alcohol. Add remaining ingredients and mix (mustard will dissolve better once it comes to heat but use a whisk if necessary).
  5. Simmer for 2 minutes or until it reduces and becomes like a thin syrup. Return mushrooms to the sauce. Adjust salt and pepper to taste, if its too sweet for your taste add a tiny touch of cider vinegar.
  6. Serve pork, topped with the honey glaze and mushrooms, garnished with parsley if using.
Nutrition Information
Calories: 442, Fat: 16g, Saturated Fat: 5g, Cholesterol: 97mg, Sodium: 343mg, Potassium: 760mg, Carbohydrates: 38g, Fiber: 1g, Sugar: 36g, Protein: 31g, Vitamin A: 1.8%, Vitamin C: 3.9%, Calcium: 2.4%, Iron: 8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pork chops with mushrooms

More Recipes You’ll Love

Smothered Crock Pot Pork Chops

Smothered Crock Pot Pork Chops come out tender and juicy every time!

Slow Cooker Salisbury Steak


Anyone for juicy pork chops dripping with a honey glaze and tender golden mushrooms? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!
Anyone for juicy pork chops dripping with a honey glaze and tender golden mushrooms? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!

More Recipes You'll Love

About the author


Nagi is the voice, cook and photographer behind RecipeTin Eats, [Australia’s top food blog]. She believes that anyone can make amazing food with everyday ingredients, even if you’re short on time and cost conscious.

Nagi walked away from a corporate career to follow her passion for food. She truly believes that great food brings family and friends together, and more smiles into your life. She also firmly believes that whoever invented cheese deserves a Nobel Prize.

More Posts by Nagi

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. We had this tonight with fresh vennison steaks in New Zealand, the whole family devoured it!! I did add the vinegar as suggested.

  2. Made this tonight and it was crazy good – like in my entire family cleaned their plates good! I added chopped yellow onions to the mushrooms and a dash of soy sauce as well for some depth. Instead of plain salt & pepper to season the chops, I used Fiesta Brand Uncle Chris’ seasoning blend (a Texas staple in our house as a season all). It was delicious! I doubled the recipe & im glad I did! Had a couple of chops leftover for lunches at work tomorrow. Yay! Thanks for a great recipe that everyone loved!

    1. I’m so glad your family enjoyed this Susan! I’ll have to give the Fiesta Brand Uncle Chris’ seasoning blend a try, I have never heard of it!

      1. It’s really, really good! We use it on chicken, pork, burgers & homemade French fries. You can order it online if your local grocery store doesn’t carry it like ours does. Just go ahead and buy the big size. You’ll thank me later once you start using it on everything! :)

  3. I made these a couple of weeks ago for my husband and myself. He didn’t say anything except that the pork chop was very tender. I let it go….I said the other day that I was going to make shake and bake pork chops and my husband said….Can’t we have them the way you made them the last time??? I asked him why…..he said…..they were so tender and flavorful, I don’t want shake and bake …..I want pork chops the way you made them last. I was shocked. Being Italian….we always made skillet dinners. He , being Irish….always likes meat , Potato, veg. I didn’t think he liked it. But what s compliment for your recipe. He never tells me what he likes…..and yet he wanted your pork chop recipe. Bravo!!! It is so delicious . Making it tomorrow!!

  4. This was a delicious recipe. My husband and son’s girlfriend do not like mustard of any kind and they both loved it. The pork chops were very moist and paired well with the sauce. I’ll definitely be making this again. Thank you for sharing!

  5. Do you think this would work with red wine? I’ve made some rich mushroom sauces with it in the past, and it’s currently all I have on hand right now, lol. 

  6. The best pork chop meal I have ever made! The pork turned out so moist (not dry at all!)  I made this for my husband and kids!  They loved everything about it.  I had my daughter take a dish to my elderly mother and she called to say it should be a recipe in a restaurant! A definite recipe I will make again!

  7. I would like to make this recipe, I cook for a residential drug and alcohol rehab so I would like to omit the wine, as it’s not something I can use in the kitchen here. 

    What would you recommend I do alternatively to the white wine ? 

    1. Hi Erin, You can use white grape juice as a substitution.
      If you want to give it a little kick, add a teaspoon of lemon juice or vinegar to the juice.

  8. Elaine….I am hooked on your website! No, I haven’t made this or any of these recipes above, as I have to wait for my family to be around to help me enjoy them! Each one sounds outstanding, simple, and ingredients that are able to be bought except for the Mc Cormick Simply Better Gravy, it isn’t in my area. What can be substituted for it, just Beef Broth made into a gravy and added to the Sauerbrauten? I am also planning on making th Honey Glazed Pork Chops with mushrooms…….Eveything is so mouth watering and simple to make….Thank You so much!!!!


  10. This is the best recipe to add flavour and moisture to pork that I’ve tried as of yet. It is absolutely amazing. Quite often, I avoid cooking pork, not because of the taste, but because of how dry it actually is. This accentuates the wonderful flavours that pork can have as well as add delicate moisture to the meat. Would recommend to everyone.

  11. Made it tonight. It was delicious. Family loved it. I was a little short on the dijon mustard, so I added enough honey mustard dressing to make it even. As I was cooking I kept thinking it would not turn out right, because the pics show a brown sauce and the mixture of chicken broth and everything was yellow. But as soon as it went into hot pan, it turned brown. I always ask my family after a new recipe, “is this one I do again?” They all said yes!

  12. I just made this recipe and it was AMAZING!! me and my boyfriend loved it. Waiting for my mom to arrive to see how she likes it♡

  13. This recipe was easy and delicious. I didn’t have mushrooms so I skipped them but I think they’d be yummy. The sauce didn’t thicken up as much as I wanted but I think that was more my fault than the recipe.

    1. I am so glad you enjoyed the recipe. If you make it again, I hope you have better luck with the sauce next time!