Honey Mustard Pork Chops
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!
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
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.
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.
