Honey Mustard Pork Chops & Potato Skillet

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Pork Chops:

4 boneless or bone-in pork chops (¾–1 inch thick)

Salt and pepper, to taste

1 tsp garlic powder

1 tbsp olive oil or butter

For the Potatoes:

1½ lbs baby potatoes, halved (or diced russet/gold potatoes)

1 tbsp olive oil

Salt and pepper, to taste

½ tsp paprika

½ tsp thyme or rosemary (optional)

Honey Mustard Sauce:

¼ cup Dijon mustard

2 tbsp honey

1 tbsp whole grain mustard (optional for texture)

2 tsp apple cider vinegar or lemon juice

2 cloves garlic, minced

 

Instructions:

1. Prep Potatoes:

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add the potatoes, season with salt, pepper, paprika, and herbs.

Cook, stirring occasionally, for about 12–15 minutes or until golden and nearly fork-tender. Transfer to a plate.

 

2. Cook Pork Chops:

Season pork chops with salt, pepper, and garlic powder.

In the same skillet, add 1 tbsp oil or butter. Sear pork chops for 3–4 minutes per side until browned and cooked through. Remove and set aside.

 

3. Make the Sauce:

Reduce heat to low. In the same skillet, add garlic and sauté 30 seconds.

Stir in Dijon mustard, honey, whole grain mustard, and vinegar. Simmer for 2 minutes to combine flavors.

 

4. Bring It Together:

Return potatoes and pork chops to the skillet.

Spoon sauce over everything, cover, and cook on low for 5 minutes to heat through and glaze.

 

5. Serve Warm – garnish with fresh parsley or thyme if desired.