Honey Glazed Pork Chops with Mushrooms
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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!
How to Make Honey Glazed Pork Chops with Mushrooms
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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! ;-)
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!
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!
- 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
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.
If the skillet is looking dry, add a touch of oil and return to the stove.
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.
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).
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.
Serve pork, topped with the honey glaze and mushrooms, garnished with parsley if using.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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