Description
This Honey Mustard Pork Chops recipe features tender, juicy pork chops cooked to perfection in a flavorful honey mustard sauce paired with golden brown baby potatoes. The dish combines sweet, tangy, and savory flavors with simple ingredients for a delicious and satisfying meal perfect for a weekday dinner.
Ingredients
Scale
Potatoes
- 1 pound baby yellow potatoes
- 2 tablespoons olive oil (divided)
- Kosher salt (to taste, for boiling potatoes)
Pork Chops
- 4 boneless pork chops
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (divided)
Sauce
- ½ cup low-sodium chicken broth
- â…“ cup honey
- â…“ cup Dijon mustard (preferably coarse-ground)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground paprika
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Par-boil Potatoes: Place the baby yellow potatoes in salted water and par-boil until tender when pierced with a fork, approximately 10-12 minutes. Drain and set aside.
- Brown Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the par-boiled potatoes and cook, turning occasionally, until the skins are golden brown and crispy. Remove from skillet and set aside.
- Season Pork Chops: Pat the pork chops dry using paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Cook Pork Chops: Using the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add pork chops and cook for 4-5 minutes per side or until the internal temperature reaches 145°F (63°C) and the chops are cooked through. Remove pork chops from skillet and cover with aluminum foil to rest.
- Prepare Honey Mustard Sauce: In a small bowl, whisk together the remaining olive oil, low-sodium chicken broth, honey, Dijon mustard, garlic powder, onion powder, dried oregano, and ground paprika until smooth and well combined.
- Thicken Sauce: Pour the honey mustard sauce into the hot skillet over medium-high heat. Cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- Toss and Serve: Return the browned potatoes and rested pork chops to the skillet. Toss gently to coat everything evenly in the sauce. Garnish with chopped fresh parsley and serve immediately.
Notes
- Par-boiling potatoes helps ensure they are tender inside before browning for a perfect texture.
- Resting the pork chops after cooking allows juices to redistribute, keeping the meat juicy.
- Use coarse-ground Dijon mustard for extra texture and flavor depth.
- You can substitute baby yellow potatoes with baby red or fingerling potatoes for variation.
- Adjust seasoning and honey amount according to your taste preference for sweetness and spice.
