As an Amazon Associate, I earn from qualifying purchases.
Honey Glazed Pork Chops with Mash, Mushrooms and Green Beans
Honey Glazed Pork Chops with Mash brings buttery pork, creamy mash, and garlic green beans together. A hearty family dinner with easy sides.
Why You Will Love and Enjoy These Honey Glazed Pork Chops with Mash
- The pork is tender, buttery and lightly sweet with a lovely honey mustard flavour.
- The creamy herby mash makes the whole plate feel like proper comfort food without being complicated.
- You’re getting pork, potatoes and three easy vegetable sides in one very satisfying dinner.
Additional Information
- Can This Be Frozen? The cooked pork chops can be frozen, although they may lose a little of their original juiciness after thawing and reheating. Cool them completely, wrap individually, place in an airtight freezer container or freezer bag, and freeze for up to 2 months.
- I wouldn’t freeze the mashed potatoes, green beans, and mushroom mixture together with the pork. The textures are much better when the sides are made fresh.
- How Long Can It Be Stored and How? Store leftover pork and sides in separate airtight containers in the refrigerator for up to 3 to 4 days. Reheat the pork gently until hot throughout. The air fryer works well for reheating, but use a moderate temperature so the honey coating doesn’t burn.
- Can I grill the pork instead of using an air fryer? Yes. Grill at 350⁰F (180⁰C) for approximately 15 to 20 minutes, turning halfway, and cook until the pork reaches 145⁰F (63⁰C).
- Why does the pork need to rest? A short 3-minute rest gives the juices time to settle and helps keep the thin chops from seeming dry.
- Will the honey burn? It can if the temperature is too high. Keep the air fryer at 375⁰F (190⁰C) and check the chops early.
- Do I have to use an egg in the potatoes? No. The potatoes are perfectly good without it.
- Can I use dried herbs in the mash? Yes. Dried parsley and mixed herbs work well. Fresh parsley can also be used if you have it.
Ingredient Substitutions
- Pork loin chops: Boneless pork chops can be used, but cooking time will vary depending on thickness.
- Honey mustard: Dijon mustard mixed with a little extra honey works well.
- Fresh sage: Use ½ tsp dried sage instead of 1 tsp fresh sage.
- Half and half: Use whole milk, evaporated milk or a combination of milk and cream.
- Chicken stock cube: Vegetable stock can be used, or simply season the potato cooking water with salt.
- Fresh parsley: Dried parsley can be used in a pinch.
- White wine vinegar: Apple cider vinegar is a good substitute.
- Garlic butter: Regular butter plus 1 minced garlic clove works perfectly.
- Chili spray: Use a pinch of chili flakes or a little chili oil instead.
- Red onion: Yellow onion can be substituted if that’s what you have.
- Can I use dried sage? Yes. Use ½ tsp dried sage in place of 1 tsp fresh chopped sage.
A Few Final Kitchen Tips
- Don’t overcrowd the air fryer basket. The pork needs room for the hot air to circulate.
- Start checking thin pork chops before the recommended cooking time is up. They can go from juicy to dry surprisingly quickly.
- Let the pork rest for 3 minutes before cutting into it.
- Taste the mashed potatoes before adding extra salt because the stock cube and butter may already contain salt.
- If the mushrooms release a lot of liquid, keep cooking uncovered until the excess moisture cooks away.
- Have the sides nearly ready before cooking the pork so it can go straight from its short resting time onto the dinner plates.
Honey Glazed Pork Chops with Mash
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 portions depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Tender honey glazed pork chops served with creamy herby mashed potatoes, garlic butter green beans, and savoury mushrooms with red onion.
Ingredients
Units
Scale
Honey Glazed Pork Chops
- 4 bone-in pork loin chops, about 10 mm thick
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup softened butter
- 1/4 cup chopped fresh parsley
- 2 tbsp honey mustard
- 1 tsp chopped fresh sage, or 1/2 tsp dried sage
Herby Mashed Potatoes
- 4 to 5 large potatoes, peeled and quartered
- 1 chicken stock cube
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tsp baking powder
- 1 tsp dried parsley
Garlic Butter Green Beans
- 2 cups fresh green beans, trimmed
- 1 to 2 tbsp garlic butter
- Chili spray, to taste
- Crushed black pepper, to taste
- Salt, if needed
- 1 tsp mixed herbs
- 1/4 tsp chili flakes
- 2 tbsp butter
- 1 cup half and half
- Salt and black pepper, to taste
- 1 egg, optional
Mushrooms and Red Onions
- 0.5 lb – 1 tray sliced mushrooms, about 225 to 250 g
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 2 tbsp white wine vinegar
- 1 tsp salt
- Black pepper, to taste
Instructions
Honey Glazed Pork Chops
- Pat the 4 pork loin chops dry with paper towels.
- Season both sides with 1 tsp salt and ½ tsp black pepper.
- In a bowl, mix ¼ cup softened butter, 2 tbsp honey, 2 tbsp honey mustard, ¼ cup chopped fresh parsley, and 1 tsp chopped fresh sage, or ½ tsp dried sage.
- Stir until everything is well combined. It doesn’t have to look perfect.
- Spread the honey mustard butter mixture generously over both sides of the 4 pork chops.
- Cover the pork chops and refrigerate while you prepare the mashed potatoes and vegetables. This gives the flavours a little time to mingle.
- Air fry the pork: Preheat the air fryer to 375⁰F (190⁰C).
- Place the pork chops in a single layer on the air fryer rack or basket.
- Cook for about 8 to 10 minutes, turning halfway through. Because the chops are quite thin, start checking them early so they don’t dry out.
- Remove the chops and let them rest for at least 3 minutes before serving.
- Conventional grill: Grill the pork chops at 350⁰F (180⁰C) for about 15 to 20 minutes, turning halfway through
- Kitchen note: Honey can brown quickly, especially under a very hot broiler.
Herby Mashed Potatoes
- Peel, wash and quarter 4 to 5 large potatoes.
- Place them in a large pot with 1 chicken stock cube, 1 sprig thyme and 1 sprig rosemary. Cover with water and bring to a boil.
- Cook the potatoes until they’re fork-tender, usually about 15 to 20 minutes.
- Drain well, reserving a little of the cooking water if you’d like to loosen the mash later.
- Take out the thyme and rosemary sprigs. Keep the hot potatoes in the pot.
- Add 2 tbsp butter, 1 tsp baking powder, 1 tsp dried parsley, 1 tsp mixed herbs and ¼ tsp chili flakes.
- Warm 1 cup half and half slightly, then slowly add it to the potatoes while beating with an electric mixer. Add only as much as you need to reach the consistency you like.
- Taste and add salt and black pepper as needed.
- Remember that the chicken stock cube already contains salt, so you may need less than you expect.
- Optional egg: If using the 1 egg, beat it separately and stir it into the very hot mashed potatoes immediately while mixing well.
Garlic Butter Green Beans
- Bring a pot of water to a boil.
- Add 2 cups trimmed green beans and blanch for 2 minutes.
- Drain the green beans and give them a quick rinse under cold water if you want to keep their bright colour. Pat or shake off excess water.
- Heat 1 to 2 tbsp garlic butter in a frying pan over medium heat.
- Add the green beans and sauté for about 2 minutes.
- Season the green beans with chili spray and crushed black pepper.
- Taste before adding salt because the garlic butter may already be seasoned.
Mushrooms and Red Onions
- Heat 2 tbsp butter and 1 tbsp olive oil in a large frying pan over medium heat.
- Add 2 minced garlic cloves and cook for about 30 seconds, just until fragrant. Don’t let the garlic brown too much.
- Add 1 sliced red onion, 2 tbsp white wine vinegar, 1 tsp sugar and 1 tsp salt.
- Cook over medium-low heat until the onions soften, stirring occasionally.
- Add 1 tray of sliced mushrooms and cook until tender but still slightly firm. The mushrooms should be nicely coated in the buttery, tangy onion mixture.
- Add black pepper to taste. Give everything one final stir before serving.
Serving
- Pile the creamy Pork Chops onto plates with a generous spoonful of herby mashed potatoes.
- Add the garlic butter green beans and tangy mushrooms with red onion alongside.
- I’d serve the pork straight away while it’s still juicy, with any buttery juices left in the air fryer basket or pan spooned over the top.
Notes
Prepared, tried, and tested by Melanie
Recipe Card powered by
Tender pork chops are coated in a buttery honey mustard mixture, then cooked until nicely browned and juicy. Serve them with creamy herby mashed potatoes, garlicky green beans, and tangy mushrooms with red onion for a proper home-cooked dinner.
Honey Glazed Pork Chops with Mash combines tender pork with creamy herby potatoes, garlic butter green beans and savoury mushrooms with red onion. The contrasting flavours and textures make every forkful interesting, while the straightforward preparation keeps this hearty dinner practical for a weeknight or relaxed weekend meal.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty, fantastic recipes and are excited to spread some love by posting at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
