Honey Mustard Skillet Pork Chops
Ingredients
- 2 bone-in pork chops
- 1 tbsp olive oil or butter
- 1 ripe pear, halved or sliced
- 1/2 cup fresh or frozen cranberries
- 1 tbsp whole peppercorn seasoning (or coarsely cracked black pepper + pinch of salt)
Honey Mustard Glaze
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp apple cider vinegar (optional but brightens it)
Method
Make the glaze
- In a small bowl, whisk together Dijon, honey, and apple cider vinegar. Set aside.
Season & sear the pork
- Pat pork chops dry and season both sides with peppercorn mix and salt. Heat olive oil or butter in a skillet over medium-high. Sear chops 3–4 minutes per side until golden.
Add fruit for caramelization
- Lower heat to medium. Add pear slices and cranberries to the pan around the chops. Cook 2–3 minutes to let the fruit soften and blister.
Glaze & finish
- Pour the honey mustard mixture over the pork and fruit. Simmer 2–3 minutes, spooning sauce over the chops until they reach 145°F internally and the glaze thickens slightly.
Serve
- Transfer pork chops to a plate, spoon the pears, cranberries, and skillet glaze over the top, and finish with a little extra cracked pepper.
Notes
Helpful Tips
- Budget-friendly swap: Boneless pork chops work just as well and are usually cheaper — just reduce cooking time slightly.
- Add extra sauce: Double the glaze if you’re serving over rice or mashed potatoes.
- Make-ahead ingredient: Mix the honey mustard glaze up to 3 days in advance and refrigerate.
- For kids: Slice the pork thin and serve with the glazed pears on the side for natural sweetness.