This melt-in-your-mouth juicy honey mustard pork chops with potatoes are the bomb! A succulent dinner option that everyone will love and enjoy! Seared pork chops coated in a lip-smacking glaze served with crisp baby potatoes. This dish is an ultimate party or family weeknight dinner that you can easily and quickly make at any time. A keeper and a must!
INGREDIENTS
2 tbsp butter, divided
4 pork chops, boneless
2 tbsp oil, divided
1 tbsp lemon juice
1/3 c. whole grain mustard
1/4 c. honey
1 tsp smoked paprika
1 pound (450 grams) of baby yellow potatoes, quartered and rinsed
Chopped fresh parsley, for garnish
Salt and fresh cracked pepper
HOW TO MAKE SUPER-EASY HONEY MUSTARD PORK CHOPS AND POTATOES SKILLET
Step 1: Clean the potatoes, slice them into quarters, then place them in salted boiling water, and cook for about 8 minutes. Drain when done and set aside.
Step 2: In the meantime, pat dry the pork chops and season with salt and pepper on both sides.
Step 3: Place the honey, mustard, paprika, and lemon juice in a small bowl. Mix well until smooth and combined.
Step 4: Heat 1 tbsp each of butter and olive oil in a skillet over medium heat. Once the butter has melted, add the potatoes to the skillet and cook until crust forms, occasionally tossing the potatoes. Onto a plate, transfer the potatoes, and discard the oil from the skillet.
Step 5: In the now-empty skillet, melt the remaining butter. Add the chops and cook for about 4 to 5 minutes until completely cooked. Transfer them to a different plate.
Step 6: Decrease the heat and add the honey mustard sauce to the same skillet. Simmer for about a minute, then return the potatoes to the skillet. Toss the potatoes around until well coated. Add the pork chops and toss them around until completely coated.
Step 7: Serve the honey mustard pork chops and potatoes right away garnished with some chopped parsley. Enjoy!
Ingredients
- 2 tbsp butter, divided
- 4 pork chops, boneless
- 2 tbsp oil, divided
- 1 tbsp lemon juice
- 1/3 c. whole grain mustard
- 1/4 c. honey
- 1 tsp smoked paprika
- 1 pound (450 grams) of baby yellow potatoes, quartered and rinsed
- Chopped fresh parsley, for garnish
- Salt and fresh cracked pepper
Instructions
Step 1: Clean the potatoes, slice them into quarters, then place them in salted boiling water, and cook for about 8 minutes. Drain when done and set aside.
Step 2: In the meantime, pat dry the pork chops and season with salt and pepper on both sides.
Step 3: Place the honey, mustard, paprika, and lemon juice in a small bowl. Mix well until smooth and combined.
Step 4: Heat 1 tbsp each of butter and olive oil in a skillet over medium heat. Once the butter has melted, add the potatoes to the skillet and cook until crust forms, occasionally tossing the potatoes. Onto a plate, transfer the potatoes, and discard the oil from the skillet.
Step 5: In the now-empty skillet, melt the remaining butter. Add the chops and cook for about 4 to 5 minutes until completely cooked. Transfer them to a different plate.
Step 6: Decrease the heat and add the honey mustard sauce to the same skillet. Simmer for about a minute, then return the potatoes to the skillet. Toss the potatoes around until well coated. Add the pork chops and toss them around until completely coated.
Step 7: Serve the honey mustard pork chops and potatoes right away garnished with some chopped parsley. Enjoy!
