This skillet honey mustard pork with greens is the kind of fast, flavorful dinner that feels like you did more work than you actually did. You’ll sear pork until golden, simmer a tangy-sweet honey mustard pan sauce, then toss in hearty greens to soak up every bit.
Why you’ll love this recipe
- One pan: Pork, sauce, and greens all cook in the same skillet.
- Big flavor, simple ingredients: Honey, mustard, garlic, and broth make a glossy sauce.
- Weeknight-friendly: On the table in about 30 minutes.
- Flexible: Works with pork chops, tenderloin medallions, or cutlets—and with most sturdy greens.
Ingredients
- 1 1/4 to 1 1/2 lb boneless pork chops (about 1-inch thick) or pork tenderloin cut into 1-inch medallions
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour (optional, helps browning and thickens sauce slightly)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard (optional but great for texture)
- 2 tbsp honey
- 1 tbsp apple cider vinegar or lemon juice
- 6 to 8 oz baby kale, chopped kale, or baby spinach
- Optional finish: red pepper flakes, chopped parsley, lemon zest
How to make skillet honey mustard pork with greens
1) Prep the pork. Pat pork dry. Season with salt and pepper. If using, lightly dust with flour and shake off excess.
2) Sear. Heat olive oil and butter in a large skillet over medium-high heat. Add pork and sear until deeply golden, 3 to 5 minutes per side (time depends on thickness). Transfer to a plate.
3) Build the sauce. Reduce heat to medium. Add garlic and stir for 20 to 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits. Stir in Dijon, honey, and vinegar. Simmer 2 to 3 minutes to slightly reduce.
4) Add greens. Add greens by handfuls, stirring until wilted (1 to 3 minutes depending on the green). Taste and adjust salt, pepper, and acidity.
5) Finish the pork. Return pork and any juices to the skillet. Simmer gently until the pork reaches 145°F in the thickest part, about 2 to 5 minutes. Spoon sauce over the top.
Tips for juicy pork
- Don’t skip drying: Patting the pork dry helps you get a better sear.
- Use a thermometer: Pull at 145°F, then rest a couple minutes in the sauce.
- Adjust sweetness: Start with 2 tbsp honey; add more if you want it sweeter.
- Control thickness: Simmer longer for thicker sauce, or add a splash of broth to loosen.
Best greens to use
- Baby kale: Holds up well and stays slightly textured.
- Chopped lacinato or curly kale: Add an extra splash of broth and cover for 1 to 2 minutes to soften.
- Spinach: Fastest; add at the very end so it doesn’t overcook.
- Swiss chard: Sauté stems first, then add leaves.
What to serve with it
- Mashed potatoes or cauliflower mash
- Cooked rice, farro, or quinoa to catch the sauce
- Crusty bread and a simple side salad
- Roasted sweet potatoes or sheet-pan veggies
Storage and reheating
- Refrigerate: Store in an airtight container up to 3 days.
- Reheat: Warm gently in a skillet over medium-low with a splash of broth or water to loosen the sauce.
- Freeze: Freezing works, but greens can soften; best enjoyed fresh.
Quick recipe recap
Sear seasoned pork, whisk together a honey mustard pan sauce, wilt greens in the skillet, then finish the pork in the sauce until just cooked through. It’s fast, cozy, and packed with flavor.
