PREP TIME: 10 mins | COOK TIME: 25 mins | YIELD: 4 servings
Melt in your mouth pork chops and potatoes that are super perfect for the entire family! Prep this in just ten minutes with pantry ingredients and this incredible dish is ready in twenty minutes. Juicy and tender chops and crispy baby potatoes in a mind-blowing, succulent honey mustard glaze.
INGREDIENTS
4 pork chops, boneless
1 pound (450 grams) baby yellow potatoes, quartered and rinsed
2 tbsp butter, divided
2 tbsp oil, divided
1 tbsp lemon juice
1/4 c. honey
1/3 c. whole grain mustard
1 tsp smoked paprika
Salt and fresh cracked pepper
Chopped fresh parsley, for garnish
How to make Honey Mustard Pork Chops and Potato Skillet
Step 1: In boiling salted water, par-cook the quartered potatoes for about 8 minutes. Drain and set aside when done. Meanwhile, pat the pork chops dry and season both sides with salt and pepper.
Step 2: Combine the mustard, honey, paprika, lemon juice in a small bowl until smooth.
Step 3: Melt a tbsp each butter and oil in a large skillet over medium heat. Once the butter has melted, add the potatoes to the skillet and cook until golden, tossing regularly. Transfer the potatoes to a plate, then discard the oil if it is too brown.
Step 4: Add the rest of the butter and oil to the same skillet. Add the pork chops to the melted butter and cook for about 3 to 4 minutes on both sides until cooked through. Transfer the pork chops to a different plate when done.
Step 5: Adjust the heat to low and pour the honey mustard sauce into the same skillet. Heat the sauce for about a minute to reduce the sauce. Add the potatoes to the sauce and toss. On the other side of the skillet, push the potatoes, then add the skillet. Toss to coat the pork chops with the honey mustard sauce.
Step 6: Before serving, garnish the pork chops and potatoes with fresh chopped parsley. Enjoy immediately.
Nutrition Facts:
Energy 2109.36cal | Fat 108.15g | Protein 171.42g | Carbs 110.18g | Saturated Fat 48.39g | Polyunsat Fat 11.1g | Monounsat Fat 41.19g | Sugar 30.04g | Cholesterol 560.3mg | Sodium 987.84mg | Potassium 4912.42mg | Fiber 13.14g
Ingredients
- 4 pork chops, boneless
- 1 pound (450 grams) baby yellow potatoes, quartered and rinsed
- 2 tbsp butter, divided
- 2 tbsp oil, divided
- 1 tbsp lemon juice
- 1/4 c. honey
- 1/3 c. whole grain mustard
- 1 tsp smoked paprika
- Salt and fresh cracked pepper
- Chopped fresh parsley, for garnish
Instructions
Step 1: In boiling salted water, par-cook the quartered potatoes for about 8 minutes. Drain and set aside when done. Meanwhile, pat the pork chops dry and season both sides with salt and pepper.
Step 2: Combine the mustard, honey, paprika, lemon juice in a small bowl until smooth.
Step 3: Melt a tbsp each butter and oil in a large skillet over medium heat. Once the butter has melted, add the potatoes to the skillet and cook until golden, tossing regularly. Transfer the potatoes to a plate, then discard the oil if it is too brown.
Step 4: Add the rest of the butter and oil to the same skillet. Add the pork chops to the melted butter and cook for about 3 to 4 minutes on both sides until cooked through. Transfer the pork chops to a different plate when done.
Step 5: Adjust the heat to low and pour the honey mustard sauce into the same skillet. Heat the sauce for about a minute to reduce the sauce. Add the potatoes to the sauce and toss. On the other side of the skillet, push the potatoes, then add the skillet. Toss to coat the pork chops with the honey mustard sauce.
Step 6: Before serving, garnish the pork chops and potatoes with fresh chopped parsley. Enjoy immediately.
