This honey mustard pork chops and potato skillet is a delicious, easy-to-make meal that brings together tender pork chops, crispy baby potatoes, and a sweet and tangy honey mustard sauce. With just one pan, this recipe simplifies dinner prep while packing in bold flavors, making it perfect for busy weeknights or a cozy weekend dinner. The combination of mustard, honey, and smoked paprika adds a delightful depth of flavor, while the golden potatoes provide the perfect side, cooked to crispy perfection. Let’s dive into this savory one-pan dish that’s sure to impress!
Ingredients:
- 4 boneless pork chops
- 1 pound (450 grams) of baby yellow potatoes, cut into quarters and washed
- 2 tablespoons butter, divided
- 2 tablespoons oil, divided
- 1 tablespoon lemon juice
- ¼ cup honey
- ⅓ cup whole grain mustard
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, adjusted to your preference
- Chopped fresh parsley, for garnish
Instructions:
- Prepare the honey mustard sauce: In a small bowl, whisk together the honey, whole grain mustard, lemon juice, smoked paprika, and a pinch of salt and pepper. Set aside.
- Cook the potatoes: In a large skillet, warm 1 tablespoon of oil along with 1 tablespoon of butter over medium heat. Once hot, add the quartered baby potatoes in a single layer. Season with salt and pepper, and cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside and tender inside.
- Sear the pork chops: In the same skillet, add the remaining tablespoon of oil and butter. Season the pork chops on both sides with salt, pepper, and a pinch of smoked paprika. Sear the pork chops in the skillet for about 4-5 minutes on each side, or until they are nicely browned and cooked through. Remove the pork chops from the skillet and set aside.
- Make the sauce: With the skillet still on medium heat, pour the honey mustard sauce into the pan. Let it simmer for 2-3 minutes, scraping up any browned bits from the pork chops for extra flavor.
- Combine and serve: Return the pork chops and potatoes to the skillet, spooning the sauce over them to coat. Allow everything to cook together for an additional 2-3 minutes until heated through and well coated with the sauce.
Conclusion:
This honey mustard pork chops and potato skillet is a perfect weeknight dinner option that’s both simple and packed with flavor. The sweet and tangy sauce complements the tender pork chops beautifully, while the crispy potatoes add a satisfying texture. With just one pan to clean up, this meal is not only delicious but also convenient. Give this recipe a try when you’re in the mood for a quick, comforting, and hearty meal!
Honey Mustard Pork Chops and Potato Skillet: A Flavorful One-Pan Meal
Tender pork chops and crispy baby potatoes arecooked in a sweet and tangy honey mustard sauce, all made in one skillet for aneasy, flavorful dinner.
- 4 boneless pork chops
- 1 pound 450 grams of baby yellow potatoes, cut into quarters and washed
- 2 tablespoons butter (divided)
- 2 tablespoons oil (divided)
- 1 tablespoon lemon juice
- ¼ cup honey
- ⅓ cup whole grain mustard
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper (adjusted to your preference)
- Chopped fresh parsley (for garnish)
- Prepare the honey mustard sauce: In a small bowl, whisk together the honey, whole grain mustard, lemon juice, smoked paprika, and a pinch of salt and pepper. Set aside.
Cook the potatoes: In a large skillet, warm 1 tablespoon of oil along with 1 tablespoon of butter over medium heat. Once hot, add the quartered baby potatoes in a single layer. Season with salt and pepper, and cook for 10-15 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside and tender inside.
- Sear the pork chops: In the same skillet, add the remaining tablespoon of oil and butter. Season the pork chops on both sides with salt, pepper, and a pinch of smoked paprika. Sear the pork chops in the skillet for about 4-5 minutes on each side, or until they are nicely browned and cooked through. Remove the pork chops from the skillet and set aside.
- Make the sauce: With the skillet still on medium heat, pour the honey mustard sauce into the pan. Let it simmer for 2-3 minutes, scraping up any browned bits from the pork chops for extra flavor.
- Combine and serve: Return the pork chops and potatoes to the skillet, spooning the sauce over them to coat. Allow everything to cook together for an additional 2-3 minutes until heated through and well coated with the sauce.