Honey Mustard Glazed Pork Chops with Garlic Rice and Buttery Broccoli

Some days call for a dinner that’s both comforting and a little bit special. These honey mustard glazed pork chops hit that sweet spot perfectly. The pork is seasoned with paprika and pan-seared until golden, then finished with a simple pan sauce made from honey, Dijon mustard and chicken stock. It’s tangy, sweet and utterly delicious.

On the side, you’ll find fluffy jasmine rice infused with garlic and tender broccoli tossed with butter. Everything comes together in about 30 minutes, making it a fantastic choice for a busy weeknight when you want something homemade without the fuss.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince garlic. Cut broccoli florets into bite-size pieces if needed. In a small bowl, combine honey, mustard, stock concentrate and ¼ cup water (⅓ cup for 4 servings) until smooth. Set aside.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. Meanwhile, pat pork dry with paper towels; season all over with paprika, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (Lower heat if pork browns too quickly.) Transfer pork to a plate and wipe out the pan.
4. Return the pan to medium-high heat. Add the honey mustard sauce and bring to a simmer. Cook, stirring, until slightly reduced, 2-3 minutes. Turn off heat; stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
5. Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes. Microwave until tender, 1-2 minutes. Carefully uncover (watch for steam!) and toss broccoli with 1 tablespoon butter (2 tablespoons for 4 servings), salt and pepper. (No microwave? Boil broccoli in salted water until tender, 2-4 minutes; drain, then toss with butter, salt and pepper.)
6. Fluff rice with a fork and season with salt and pepper. Divide rice, pork and broccoli between plates. Spoon sauce over pork and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

Can I substitute the broccoli?

Absolutely. Green beans, asparagus or peas would be great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.