PREP TIME: 10 mins | COOK TIME: 25 mins | YIELD: 4 Servings
Melt in your mouth Honey Mustard Pork Chops and Potatoes easily made in a single skillet. Juicy, tender pork chops with crisp baby potatoes all smothered in a scrummy honey mustard glaze. A delightful, inviting dish that you’ll fall in love with instantly.
If you are looking for an easy weeknight meal that’s perfect for the whole family, this easy and quick recipe is the answer. Enjoy the best pork chop meal of your life with this simple step-by-step guide.
INGREDIENTS
4 pork chops, boneless
1 pound (450grams) 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 the potatoes aside.
Step 2: Meanwhile, pat the pork chops dry and season both sides with salt and pepper.
Step 3: Place the mustard, honey, paprika, lemon juice in a small bowl. Whisk until smooth.
Step 4: Melt a tbsp butter with a tbsp oil in a large skillet over medium heat. Add in the potatoes, cook while constantly tossing until golden with a nice crust. Transfer the potatoes to a plate.
Step 5: Melt the rest of the butter with oil in the same skillet. Cook all sides of the pork chops for about 3 to 4 minutes, then transfer to a different plate.
Step 6: Using the same skillet over low heat, cook the honey mustard sauce for about a minute until reduced. Stir in the potatoes and toss to coat. To one side of the skillet, move the potatoes and add the pork chops to the other side. With the honey mustard sauce, coat the chops well.
Step 7: Enjoy the pork chops and potatoes immediately, garnished with some fresh chopped parsley.
Nutrition Facts:
Energy 527.34cal | Fat 27.04g | Protein 42.86g | Carbs 27.54g | Saturated Fat 12.1g | Polyunsat Fat 2.77g | Monounsat Fat 10.30g | Sugar 7.51g | Cholesterol 140.07mg | Sodium 246.96mg | Potassium 1228.11mg | Fiber 3.29g
Ingredients
- 4 pork chops, boneless
- 1 pound (450grams) 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 the potatoes aside.
Step 2: Meanwhile, pat the pork chops dry and season both sides with salt and pepper.
Step 3: Place the mustard, honey, paprika, lemon juice in a small bowl. Whisk until smooth.
Step 4: Melt a tbsp butter with a tbsp oil in a large skillet over medium heat. Add in the potatoes, cook while constantly tossing until golden with a nice crust. Transfer the potatoes to a plate.
Step 5: Melt the rest of the butter with oil in the same skillet. Cook all sides of the pork chops for about 3 to 4 minutes, then transfer to a different plate.
Step 6: Using the same skillet over low heat, cook the honey mustard sauce for about a minute until reduced. Stir in the potatoes and toss to coat. To one side of the skillet, move the potatoes and add the pork chops to the other side. With the honey mustard sauce, coat the chops well.
Step 7: Enjoy the pork chops and potatoes immediately, garnished with some fresh chopped parsley.
