Honey Dijon Pork Chops: Sous Vide, Grill, or Oven Roast

Honey Dijon Pork Chops are flavorful, satisfying, and incredibly versatile. Cook them sous vide, grill them on a warm evening, or bake them in the oven for a quick weeknight meal.

Pork is a family favorite because it’s easy to prepare and cooks quickly. It also absorbs flavors well, so a simple honey-Dijon marinade transforms everyday pork chops into something special. You can use bone-in chops for more flavor, or boneless if you prefer.

This post was sponsored by Wisconsin Pork Producers Association. All thoughts and opinions are my own.

Why Cook Pork?

Pork is a nutritious, lean protein that fits well into a balanced diet. Many cuts are naturally low in sodium and a good source of potassium, which supports healthy blood pressure. Certain cuts, like pork tenderloin and pork sirloin roast, have even been certified by the American Heart Association as meeting heart-healthy criteria.

Modern pork is leaner than it used to be—today’s pork contains less fat and saturated fat than in past decades, and many cuts are comparable to or leaner than chicken while offering valuable vitamins and minerals. Farmers prioritize animal health and good practices to produce safe, high-quality pork.

About Pork

Farming has evolved over the last several decades thanks to improvements in methods and technology. These advances have helped producers raise healthier animals and deliver safer, leaner pork to the market. Many farmers remain committed to producing nutritious food responsibly, whether they work on small family farms or larger operations.

Because pork comes in a wide variety of cuts, it’s easy to choose options that suit your cooking method and nutritional goals. From tenderloin and cutlets to chops and roasts, pork is a flexible protein for weeknight dinners and special meals alike.

Honey Dijon Pork Chops

This honey Dijon recipe is simple and dependable. You’ll need four pork chops, 1/4 cup honey, 1/4 cup Dijon mustard, and 1 tablespoon Worcestershire sauce. Combine the honey, mustard and Worcestershire to make a quick marinade, and let the pork soak up the flavor for at least three hours or up to 24 hours for best results.

The recipe below explains three cooking methods: sous vide, grill, or oven. Sous vide yields very even results, grilling gives a nice smoky char, and baking is a hassle-free option that works well in any season.

Tips & Tricks

The key to juicy pork is not overcooking it. Current guidelines recommend cooking pork chops and tenderloin to an internal temperature of 145°F, then letting the meat rest for five minutes. Using a reliable instant-read thermometer helps ensure perfect doneness: a slight blush of pink at 145°F is safe and keeps the meat tender.

If you like a finishing touch, quickly sear or grill sous vide-cooked chops for a minute or two per side to add color and texture. Great side dishes include grilled corn salad, pesto orzo salad, or roasted Parmesan asparagus.

Pork is widely available at grocery stores and is now often labeled using names that match common beef cuts, making it easier to identify and cook. Pork tenderloin and cutlets are especially handy for quick meals.

Other delicious pork recipes:

• Sweet and Sour Pork Meatballs with Pineapple
• Pulled Pork Lettuce Wraps
• Pork Tenderloin Sheet Pan Dinner

Recipe