Introducing the family’s favorite – Honey Mustard Pork Chops and Potato Skillet! This dish is a delectable blend of savory pork chops and golden potatoes, coated in a mouthwatering honey mustard sauce. This quick, one-pan dish is a must-try!
Oh, how my husband and kids adore this Honey Mustard Pork Chops Skillet! There’s a heartwarming story behind this recipe. One chilly evening, I was looking to prepare something warm and hearty, yet simple. That’s when I came up with this recipe. My family took one bite, and the rest is history. It became an instant hit and has been a staple in our meals ever since.
One-Pan Pork Chops and Potatoes Dinner
Why You’ll Love This Honey Mustard Pork Chops Skillet ?
This Honey Mustard Pork Chops Skillet is truly one of a kind. It’s the perfect mix of tangy and sweet flavors, thanks to the whole grain mustard and honey. The addition of baby yellow potatoes gives it a comforting touch, and the smoky hint from the paprika adds an extra layer of flavor. Cooked all in one pan, this recipe is not only delicious but also a great time-saver!
Ingredients:
- Pork chops, boneless (4 pieces)
- Baby yellow potatoes, quartered and rinsed (450g/1 lb.)
- Butter, divided (2 tablespoons)
- Oil, divided (2 tablespoons)
- Fresh lemon juice (1 tablespoon)
- Honey (60ml/1/4 cup)
- Whole grain mustard (80ml/1/3 cup)
- Smoked paprika (1 teaspoon)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Prepare Honey Mustard Pork Chops Skillet ?
Start by boiling the quartered potatoes in salted water for about 8 minutes. Once done, drain and set aside.
While your potatoes are cooking, season your pork chops on both sides with salt and pepper.
Next, in a bowl, mix together mustard, honey, paprika, and lemon juice until you get a smooth sauce.
In a large skillet, melt half of the butter with half of the oil on medium heat. Cook the potatoes until golden, tossing occasionally.
Once your potatoes are beautifully crusted, transfer them to a plate and discard the cooking oil and butter if it’s over-browned.
Using the same skillet, melt the rest of the butter with oil. Cook the pork chops on all sides until they’re thoroughly cooked.
Now, pour your honey mustard sauce into the skillet, stir to combine with the leftover bits of pork and potato. Let it cook for a couple of minutes until your sauce has thickened.
Add back the potatoes and pork chops to the skillet, tossing them in the sauce until they’re nicely coated. Cook for a few more minutes until everything is well-heated.
Sprinkle your dish with freshly chopped parsley and serve it while hot. Enjoy!
Notes:
- If you prefer your pork chops spicier, feel free to add more paprika.
- Don’t forget to pat dry the pork chops before seasoning for better flavor absorption.
- You can substitute baby yellow potatoes with any small, firm potatoes if you wish.
In conclusion, this Honey Mustard Pork Chops Skillet is not only quick and easy to prepare but also packed full of flavors that your family will love. Give this recipe a try and let this be your next family favorite!
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Golden Pork Chops in Honey Mustard Sauce
Frequently Asked Questions:
Can I use any other type of mustard?
Yes, you can use Dijon mustard or any other mustard you prefer, but the flavor may change slightly.
Can I substitute chicken for pork chops?
Yes, you can replace pork chops with chicken breasts or thighs. However, cooking times may vary.
What can I serve this dish with?
This dish is perfect on its own, but you can also serve it with a fresh salad or steamed veggies for a balanced meal.
Honey Mustard Pork Chops
Ingredients
- Pork chops boneless (4 pieces)
- Baby yellow potatoes quartered and rinsed (450g/1 lb.)
- Butter divided (2 tablespoons)
- Oil divided (2 tablespoons)
- Fresh lemon juice 1 tablespoon
- Honey 60ml/1/4 cup
- Whole grain mustard 80ml/1/3 cup
- Smoked paprika 1 teaspoon
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Start by boiling the quartered potatoes in salted water for about 8 minutes. Once done, drain and set aside.
- While your potatoes are cooking, season your pork chops on both sides with salt and pepper.
- Next, in a bowl, mix together mustard, honey, paprika, and lemon juice until you get a smooth sauce.
- In a large skillet, melt half of the butter with half of the oil on medium heat. Cook the potatoes until golden, tossing occasionally.
- Once your potatoes are beautifully crusted, transfer them to a plate and discard the cooking oil and butter if it's over-browned.
- Using the same skillet, melt the rest of the butter with oil. Cook the pork chops on all sides until they're thoroughly cooked.
- Now, pour your honey mustard sauce into the skillet, stir to combine with the leftover bits of pork and potato. Let it cook for a couple of minutes until your sauce has thickened.
- Add back the potatoes and pork chops to the skillet, tossing them in the sauce until they’re nicely coated. Cook for a few more minutes until everything is well-heated.
- Sprinkle your dish with freshly chopped parsley and serve it while hot. Enjoy!
Notes
Don't forget to pat dry the pork chops before seasoning for better flavor absorption.
You can substitute baby yellow potatoes with any small, firm potatoes if you wish.
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