Tomatoes and pork chops are the stars of this recipe, but the pork chops are just the beginning.
They’re the ideal dinner option because they’re flavorful, tender, and quite scrumptious. A top-notch honey mustard glaze coats the chops after they have been cooked. The addition of the small potatoes is a lovely finishing touch.
If you’re in search of a quick solution that doesn’t require much effort yet yields excellent results, read on! You won’t be able to stop eating these chops once you’ve gotten a taste of them.
Go no further than this very simple honey mustard pork chops and potatoes skillet recipe if you need a quick and easy dinner that still tastes great. A delicious and satisfying supper may be prepared quickly using only a few basic items and a single skillet. We’ll explain how to cook the dish from start to finish, offer some suggestions for tweaks, and address frequently asked questions in this post.
INGREDIENTS
4 boneless pork chops
1 lb (450g) (450g) quartered and cleaned baby yellow potatoes
Butter, 2 Tablespoons Worth, Split
4 teaspoons of oil, split
Lemon juice, 1 tablespoon
A Honey Measure: One-Fourth Cup
one-third of a cup of mustard made with whole grains
Smoked paprika, 1 teaspoon
Pepper and salt, freshly cracked
Garnish with chopped fresh parsley.
Instructions:
The pork chops with potatoes can be made by taking the potatoes and then cooking them. First, prepare the potatoes for consumption by cutting them into bite-sized chunks. Boil some salty water and drop them in it for around eight minutes. Once it’s drained, set it aside.
While the potatoes are in the oven, season the chops on both sides with salt and pepper.
You’ll need a small bowl to mix the honey, mustard, paprika, and lemon juice until they’re completely incorporated and the mixture is smooth.
Next, over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet. Make a crust on these potatoes by cooking them and tossing them occasionally.
Put the potatoes on a platter and drain the oil before serving.
Remove the pan from the heat and return it to the stovetop. Add the remaining butter and cook the sturgeon for another three to four minutes, or until it is golden brown on both sides.
Reduce the heat and add the honey mustard sauce to the same skillet. Turn the heat down to low and allow the mixture sit for a minute before adding the potatoes and tossing to coat.
Take out the potatoes and throw in the chops, coating them in the honey mustard sauce as best you can.
Take this out and sprinkle some chopped parsley on top before serving!
Tips and Variations:
If you don’t have a skillet that can go from stovetop to oven, you can use a baking dish instead.
You can adjust the amount of honey used in the recipe to suit your taste.
To achieve a tangier taste, add more Dijon mustard or apple cider vinegar.
For even more taste and nutrients, try tossing in some chopped onions or carrots to your skillet meal.
You can save time by not slicing potatoes yourself and instead using pre-sliced potatoes or even frozen hash browns.