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3.80 from 5 votes

Roasted Rosemary Pork Chops with Honey Mustard Cream Sauce

Author: Lisa Kerhin


  • 4 -6 boneless pork chops
  • 3 tbsp honey
  • 1/4 cup Dijon mustard
  • 3/4 cup beer
  • 2 tbsp butter melted
  • 1 – 2 tbsp fresh rosemary chopped
  • 2 – 3 cloves garlic minced
  • Salt and pepper to taste
  • 1/2 cup heavy cream


  • Preheat oven to 375 degrees. Spray a 13 x 9 inch baking dish with non-stick spray.
  • Season pork chops with salt and pepper and place in baking dish.
  • In a medium bowl combine the honey, mustard, beer, melted butter, rosemary, and garlic. Whisk the mixture and pour over pork chops. !Do Not Add the cream yet.
  • Bake pork chops in oven for 20-30 minutes or until cooked through.
  • When the pork chops are done, remove from baking dish to a platter. Lightly cover with aluminum foil to keep warm.
  • In a medium sized saucepan, carefully add the sauce from baking dish and the cream. Bring to a boil and cook until reduced for 5 minutes, stirring constantly. It will thicken as it reduces.
  • Serve pork chops with cream sauce.