Pork and Mushrooms in Honey and Mustard Sauce

Adapted from The Mushroom Cookbook

Serves 4

This recipe gives you juicy pork chops and mushrooms in a sweet, tangy sauce; it’s ridiculously delicious and takes very little effort. Try pairing it with a medley of foraged greens sautéed with bacon!


1 TBSP butter

4 pork loin chops

4 TBSP honey

4 tsp whole-grain mustard

10 oz button mushrooms, cut into quarters


Heat butter in a large cast iron skillet over medium-low heat and add the pork chops. Cook the pork chops for 2 minutes on each side, then stir in the honey, mustard, and mushrooms. Cover and cook for 8-10 minutes, turning the pork chops once halfway through. At the end of the cook time, check the pork chops—they should be a tiny bit pink inside, but the juices should run clear when the meat is cut. Remove to a plate and cover with aluminum foil; allow to rest for at least five minutes. If the sauce is too watery, continue cooking uncovered over medium heat until it has reduced.

Serve the pork chops topped with the mushrooms and sauce. Pairs well with a medley of foraged greens sautéed with bacon.

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