This is one of those weeknight recipes that looks almost too simple to be good—until you taste it. Pork cutlets get brushed with a single glossy coat made from honey, Dijon mustard, lemon juice, garlic, thyme, salt, and black pepper, then roasted on a baking sheet. The flavors lean classic French bistro—sweet, sharp, and herbal—but the technique is pure practical Midwestern home cooking: one pan, minimal mess, and dinner on the table in under 30 minutes.
These pork cutlets are great with roasted or steamed green beans, a simple arugula salad, or sautéed spinach to balance the sweetness of the honey. For something heartier, pair them with mashed or roasted potatoes, buttered egg noodles, or a warm farro or rice pilaf to catch the extra glaze from the pan. A crisp white wine like Sauvignon Blanc or a light beer works nicely alongside, and a lemon wedge on the plate brightens everything at the table.

Oven-Baked Honey Dijon Pork Cutlets
Servings: 4

Ingredients
4 thin pork cutlets (about 1 1/4 to 1 1/2 pounds total, 1/2-inch thick)
2 tablespoons olive oil (plus extra for the baking sheet, if needed)
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves, chopped)
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray or a light drizzle of oil for the baking sheet
Directions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment for easier cleanup, then lightly coat it with nonstick spray or a thin film of olive oil so the pork doesn’t stick.
Pat the pork cutlets dry with paper towels. Drying the surface helps the glossy coat cling better and encourages light browning in the oven. Arrange the cutlets in a single layer on the prepared baking sheet, leaving a little space between each piece.
In a small bowl, whisk together the honey, Dijon mustard, lemon juice, minced garlic, thyme, kosher salt, black pepper, and 2 tablespoons olive oil. Whisk until the mixture is smooth, thick, and glossy; it should look like a loose, shiny paste that will brush on easily.
Using a pastry brush or the back of a spoon, brush this 1 glossy coat generously over the tops and sides of the raw pork cutlets right on the baking sheet. Make sure each cutlet is evenly covered so every bite gets that sweet-tangy, garlicky flavor. Scrape any remaining mixture from the bowl onto the cutlets.
Transfer the baking sheet to the preheated oven and bake for 10 to 14 minutes, depending on the thickness of your cutlets. Thin, 1/2-inch cutlets will usually be done closer to 10 minutes. The pork is ready when it reaches an internal temperature of 145°F (63°C) at the thickest part and the glaze looks set and shiny.
For a deeper color on the glaze, you can switch the oven to broil for the last 1 to 2 minutes of cooking, watching closely so the honey doesn’t burn. The surface should look lightly caramelized and still moist, not dry.
Remove the baking sheet from the oven and let the pork rest for 3 to 5 minutes on the pan. This brief rest helps the juices redistribute and keeps the cutlets tender. Spoon any extra pan juices over the top before serving.
Serve the pork cutlets warm, sliced or whole, with your favorite sides. If you like extra brightness, finish with a small squeeze of lemon over the cutlets just before they go to the table.

Variations & Tips
For a slightly smokier version, add 1/2 teaspoon smoked paprika or a pinch of cayenne to the glossy coat before brushing it on the pork. If you prefer a sharper, less sweet profile, reduce the honey to 1 tablespoon and increase the Dijon to 3 tablespoons. Fresh herbs are lovely here: swap the dried thyme for fresh thyme, or use a mix of thyme and rosemary. You can also use this same glossy coat on boneless chicken thighs or chicken cutlets—just adjust the baking time until the chicken reaches 165°F. For a sheet-pan dinner, scatter thinly sliced onions and bite-size pieces of quick-cooking vegetables (such as green beans or small broccoli florets) around the pork, toss them lightly with oil, salt, and pepper, and roast everything together, adding a few extra minutes if needed. If you don’t have a pastry brush, use the back of a spoon or clean hands to spread the coating evenly over the cutlets. Leftover pork can be chilled and sliced thin for sandwiches or salads; the honey-Dijon flavor holds up well served cold or at room temperature.