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This Betty Crocker Pork Chop Supreme recipe delivers the iconic honey-mustard glaze that transforms simple pork chops into a restaurant-worthy centerpiece. The secret lies in caramelizing the glaze at just the right moment—creating a sticky-sweet crust that clings to every bite while keeping the meat tender and juicy. I’ve perfected this technique after years of testing, ensuring the sauce doesn’t overwhelm the natural flavor of the pork but instead enhances it with a perfect balance of sweet and tangy notes.
The recipe includes everything you need for a complete meal: pan-seared pork chops with a golden crust, a rich honey-mustard glaze that caramelizes beautifully, and optional sides like creamy mashed potatoes or roasted vegetables. The glaze is made with just a few pantry staples—honey, Dijon mustard, and a splash of vinegar—so you won’t need to hunt for specialty ingredients. The entire process takes less than 45 minutes, making it ideal for a weeknight dinner that feels special.
What makes this version stand out is the two-step cooking method: first searing the chops to lock in juices, then finishing them in the oven while the glaze caramelizes. This ensures the meat stays moist while the sauce develops that signature glossy, sticky texture. The result? A dish that’s foolproof, flavorful, and perfect for feeding a family or impressing guests without spending hours in the kitchen.
Pair the chops with buttery mashed potatoes or a simple green salad to round out the meal. The glaze works equally well on chicken or ham, so don’t hesitate to experiment. Here’s how to make it—step by step—for a dish that tastes like it came straight from a Southern diner.
Ingredients for betty crocker pork chop supreme
Four pork chops, honey, mustard, and a splash of vinegar—this iconic glaze transforms simple chops into a Southern classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Chops 🍖 | 4 whole | 1-inch thick, center-cut preferred |
| All-Purpose Flour 🌾 | ½ cup | For dredging chops |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Unsalted Butter 🧈 | 2 tbsp | For searing chops |
| Honey 🍯 | ½ cup | Wildflower preferred |
| Dijon Mustard 🥫 | 2 tbsp | For tangy depth |
| Apple Cider Vinegar 🍎 | 1 tbsp | For balance |
| Garlic Cloves 🧄 | 2 cloves | Minced for glaze |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For finishing glaze |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Vegetable Oil 🫒 | ¼ cup | For oven finishing |
The pork chops are non-negotiable here—bone-in, 1-inch thick ensures perfect doneness. Trader Joe's or local butchers often carry ideal cuts. Season them generously before dredging—salt and pepper should cling to the flour coating. For the glaze, wildflower honey adds complexity, but any good-quality honey works. The Dijon mustard is key; Maille brand delivers the right tang. If you can't find it, regular Dijon works, but it'll be slightly milder.
No Dijon? Whole-grain mustard thinned with water mimics the texture. Short on honey? Maple syrup at half the amount works in a pinch. The vinegar can be swapped for lemon juice if you prefer citrus notes. For the garlic, jarred minced works if fresh isn't available—just drain well. The olive oil should be fruity; California brands like Corto elevate the glaze. If you're making this ahead, prep the glaze ingredients first—they'll sit happily in the fridge for 2 days before cooking.
The glaze keeps for 1 week in the fridge, though it thickens slightly—just thin with warm water before reheating. Pork chops reheat best in a 350°F oven for 10 minutes with a splash of water to keep them moist. For meal prep, store chops and glaze separately—reassemble and reheat together. The glaze also works beautifully on chicken or ham, so double the batch if you're feeding a crowd.
Why You'll Love This Recipe
- Pan-Fry Magic: I swear by the way butter and flour turn these chops into golden, crispy perfection—no fancy marinades or hours of prep. Just a quick coat of flour, a hot skillet, and that butter sizzling like it’s auditioning for a commercial.
- Weeknight Hero: Here’s what sold me—this recipe is my go-to when I’m too tired to think. Bone-in chops stay juicy while the crust seals in flavor, and honestly? Even my picky teenager asks for seconds (rare, but true).
- Leftovers That Shine: The second night is just as good—reheat those chops in a skillet with a splash of water or wrap them in toast for a next-day sandwich. That crispy crust? Still holds up like it’s fresh off the pan.
- Budget-Friendly Feast: Bone-in chops stretch further than you’d think, and a stick of butter plus a bag of flour won’t break the bank. It’s the kind of meal that makes you feel like you’re serving restaurant-quality without the price tag.
Step-by-step instructions for Betty Crocker pork chop supreme
A perfect balance of seared pork chops and caramelized honey-mustard glaze awaits.
Season and Dredge the Pork Chops
Pat the 4 whole bone-in pork chops dry with paper towels—removing moisture ensures a better crust. Place them on a clean work surface and season both sides generously with 1.5 teaspoons kosher salt and 0.5 teaspoon freshly ground black pepper. I press the seasoning into the meat so it adheres well and penetrates slightly.
Next, set up a dredging station by placing 0.5 cup all-purpose flour in a shallow dish. Lightly coat each chop by dipping it into the flour, shaking off any excess. The flour creates a golden crust during searing and helps thicken the glaze later. Don't press too hard—just a light, even coating is all you need.
Sear the Chops in Butter and Vegetable Oil
Heat a large skillet over medium-high heat and add 2 tablespoons unsalted butter along with 0.25 cup vegetable oil. The oil raises the smoke point and prevents the butter from burning too quickly. Once the butter foams and the oil shimmers, add the chops in a single layer, being careful not to overcrowd the pan.
Sear for 3-4 minutes per side until the chops develop a deep golden brown crust. You'll know they're ready when they release easily from the pan—this is your signal to flip. Transfer the cooked chops to a plate and tent loosely with foil to keep warm while you prepare the glaze.
Prepare the Honey-Mustard Glaze
In the same skillet (with all those flavorful browned bits still clinging to the bottom), reduce the heat to medium and add the 2 cloves minced garlic. Cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Then pour in the 0.5 cup honey, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar. Stir vigorously to scrape up any fond from the pan.
Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly and coats the back of a spoon. The glaze should be smooth and glossy, with a beautiful amber color. If it thickens too much, add 1 tablespoon water to loosen it. Remove from heat and stir in 1 tablespoon extra-virgin olive oil for richness.
Finish and Serve with Parsley
Return the chops to the skillet and spoon the glaze generously over the top. Let them sit for 1-2 minutes to absorb the flavors and develop a glossy sheen. The residual heat will help the glaze caramelize slightly, creating those beautiful sticky edges.
Transfer the chops to serving plates and garnish with 0.25 cup chopped fresh parsley. The parsley adds a bright contrast to the rich glaze and a pop of color. Serve immediately while the glaze is still warm and sticky—this dish doesn't wait. Each bite should deliver perfectly seared pork with a sweet-tangy glaze that caramelizes beautifully.
Pro Tips For Making Betty Crocker Pork Chop Supreme
- PAT THE CHOPS DRY: The recipe calls for bone-in pork chops, and I learned this the hard way—wet meat won’t brown. Grab paper towels and press firmly on both sides, especially around the bone. That crust is what makes the Betty Crocker Supreme version shine.
- SALT THE MEAT BEFORE DREDGING: I used to salt after flouring, but the seasoning gets buried. Salt the chops generously on both sides first—about 1 teaspoon per chop—then let them sit for 10 minutes. The flour will stick better, and the salt won’t just taste like dust.
- USE A SPLATTER SCREEN OR LID: This isn’t the prettiest method, but it’s the tastiest. The butter and flour combo turns into a greasy mess when you flip. Either angle your pan away from you or pop a lid on while searing—your stove’s future self will thank you.
- REST THE CHOPS AFTER SEARING: I skip this when I’m lazy, but the dish is noticeably better when I don’t. Once the chops hit 145°F, transfer them to a plate and tent loosely with foil for 5 minutes. That resting time keeps them juicy while the pan sauce thickens—no dry, sad pork here.
Make-ahead tips for this dish
Prep Glaze Ahead
Make the honey-mustard glaze the night before—it actually tastes better after resting. Combine all glaze ingredients (0.5 cup honey, 2 tbsp Dijon mustard, 1 tbsp vinegar, 2 garlic cloves) in a small bowl and refrigerate. The flavors meld beautifully overnight, and you’ll save 10 minutes of cooking time. Just reheat gently before using to prevent curdling. 🍯
Chop Prep Shortcut
Save time by prepping the chops the morning of. Pat them dry, season with salt and pepper, and store uncovered in the fridge for up to 6 hours—this helps the crust form faster. When ready to cook, just dredge and sear without extra prep. I do this when hosting dinner parties to streamline the process. 💪
Glaze Make-Ahead Hack
Double the glaze recipe and store half in the fridge for up to 1 week. Thin with 1 tsp water before reheating to restore its glossy texture. This works perfectly for meal prep—simply reheat the glaze separately and brush over chops when ready to serve. The flavor stays vibrant, and you’ll always have a backup for last-minute guests. ✨
Chop Freezing Tip
Freeze raw, seasoned chops for up to 2 months—just thaw overnight in the fridge before cooking. The texture stays intact, and the seasoning clings better after freezing. When reheating, add 1 extra minute to the searing time to account for cold meat. This is my go-to for busy weeknights. ❄️
Reheating Perfection
Reheat chops in a 350°F oven for 8-10 minutes with a splash of water to keep them moist. Brush with warmed glaze during the last 2 minutes to restore that caramelized shine. For stovetop reheating, use medium-low heat and cover the pan to prevent drying. The glaze may thicken slightly—just thin with a few drops of water. 🔥
Full Meal Prep Plan
Prep everything the night before: cook the chops, store them separately from the glaze, and make sides like mashed potatoes or roasted veggies. Reheat chops and glaze together for 5 minutes in the oven. This lets you enjoy a stress-free weeknight dinner with minimal effort. I call this my "lazy chef" method—no compromises on flavor! 💛
Nutrition facts
Frequently asked questions about Betty Crocker pork chop supreme
Can I use boneless pork chops for this recipe?
While bone-in chops are traditional, boneless chops work too! Just reduce the cooking time to 2-3 minutes per side since they cook faster. The glaze will still caramelize beautifully, but keep an eye on them—they're ready when they reach 145°F internally. For extra flavor, add a pinch of smoked paprika to the dredging flour.
What's the best way to store leftover glaze?
Transfer the cooled glaze to an airtight container and refrigerate for up to 1 week. Before using, warm it gently in a saucepan over low heat and thin with 1 teaspoon water if it thickens. It's perfect for brushing on chicken, ham, or even grilled vegetables! The flavor actually improves after resting overnight.
Why did my glaze turn grainy?
This usually happens when the glaze cools too quickly or if you used honey that crystallized. To fix it, warm the glaze gently over low heat while stirring constantly—this should dissolve any crystals. For prevention, use wildflower honey and avoid refrigerating the glaze longer than 2 days. If it still looks grainy, strain it before using.
Can I make this recipe in a slow cooker?
Not ideal for the pork chops—they'll become too dry. However, you can make just the glaze in a slow cooker on low for 2 hours (stirring occasionally). Then sear the chops separately and toss them in the finished glaze. The texture won't be as caramelized, but it's a great shortcut for busy days.
What's the best side dish pairing?
Creamy mashed potatoes or buttery scalloped potatoes complement the glaze perfectly. For a lighter option, try roasted Brussels sprouts with bacon or a simple green salad with a balsamic vinaigrette. The sweet-tangy glaze pairs especially well with earthy, roasted vegetables or rich, starchy sides.