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

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!

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