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.
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.
Nutrition
Calories: 450kcal
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