Anyone for juicy mushroom 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!
Fast and Fancy
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.
The Best Seasoning
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! ;-)
Pick Your Meat
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.
Make It with Mushrooms
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!
More Great Pork Recipes
- Dr. Pepper Crock Pot Pulled Pork Recipe
- Crock Pot Pork Chops
- Pork and Sauerkraut Bake
- Bacon Wrapped Pork Tenderloin (Grilled or Baked)
- How to Cook Pork Tenderloin
- Fried Pork Chops with Apples
- Slow Cooker Pulled Pork Sandwiches with Zesty Slaw
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.
Leftover Mushroom Pork Chops? Leftovers will keep 3-4 days in the fridge. If you’re going to keep them longer than that, I’d suggest freezing them. To reheat, defrost in the fridge overnight and place in a small dish at 350°F for about 20-25 minutes or until heated through. You can also reheat this dish in the microwave.
Honey Glazed Mushroom Pork Chops
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces mushrooms sliced
- 1 garlic clove minced
- 4 pork chops around 7 ounces each, preferably bone in
- ½ cup white wine
- ½ cup honey
- ¼ cup Dijon mustard
- ⅓ cup chicken broth or water
- salt and pepper
- parsley finely chopped, 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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This is delicious! Was worried about how sweet it would be but was perfect! Loved it! Will be making it again soon.
These pork chops sound amazing. I usually make them with mushroom soup, this will be even better. Can’t wait.
This was so delicious! The sweet and savory was the perfect balance. I didn’t have any white wine (because I don’t drink) so I added more broth. It was more runny, but still just as delicious! Thank you for sharing this recipe. It will definitely be in our repertoire of recipes.
We made this last night for dinner. My husband doesn’t get excited about pork chops but we both loved this recipe! It was delicious and we will make this again.
That’s great! We love a good pork chop!
Simply loved it. Quick to prepare and cook. Absolutely delicious and the aroma throughout the house…mmmmmmm
We love the way this makes our house smell too! Glad you loved it Duey!
We had this tonight with fresh vennison steaks in New Zealand, the whole family devoured it!! I did add the vinegar as suggested.
I’m so glad your family loved it Melanie!
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!
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!
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! :)
Yum, thanks for sharing! I found it online!
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!!
Yes, what a great compliment. I’ll take it! So happy to hear how much you both love these chops Janet!
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!
I’m so happy to hear that the chops were such a hit Alisa! You’re welcome!
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.
I haven’t tried it with red wine, please let us know how it goes if you do try it out!
WOW…this was delicious! Nothing left. Will definitely make again soon. Thank you for such an easy, tasty and quick meal.
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!
Yay, so glad you loved it Patty! :)
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 ?
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.
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!!!!
Just made this for dinner, so Good,,,,,,MY CHOPS COULD HAVE BEEN A BIT THICKER, BUT THE SAUCE WAS WONDERFUL HUSBAND LOVED IT….. WILL MAKE AGAIN.
I am so glad your family enjoyed the recipe!
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.
I am so glad you enjoyed this recipe!
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!
So glad your family loved it!
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♡
I am so glad your boyfriend loved it! I hope your mom did too!
I haven’t found one of your recipes that did not turn out praises! Keep them coming!
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.
I am so glad you enjoyed the recipe. If you make it again, I hope you have better luck with the sauce next time!