Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings
I will never get tired of recommending this awesome recipe to my friends, and that includes you! Oh, man, you are so in for a treat! Just follow these easy steps for they will guide you to perfection! Have a wonderful day, friends. Enjoy!
INGREDIENTS :
- 2 tbsp butter, divided
- 1 tbsp lemon juice
- 1/3 c whole grain mustard
- 4 pork chops, boneless
- 2 tbsp oil, divided
- 1/4 c honey
- 1 pound (450g) baby yellow potatoes, quartered and rinsed
- Chopped fresh parsley, for garnish
- 1 tsp smoked paprika
- Salt and fresh cracked pepper
DIRECTIONS :
- Place a large pot with water on the stove and turn the heat to high, then let it boil.
- Add the potatoes and cook for 8 minutes until tender. Drain and set aside.
- Use paper towels to pat dry the pork chops, then season them with salt and pepper. Rub each until well coated.
- In a mixing bowl, add honey, mustard, paprika, and lemon juice. Stir until well blended.
- Place a large skillet on the stove and turn the heat to medium.
- Add 1 tbsp of butter and allow it to melt.
- Add 1 tbsp of oil and allow it to become hot.
- Add the potatoes and cook until golden brown. Transfer the potatoes onto a clean plate.
- Add more butter and oil into the same skillet.
- Add the pork chops and sear each side for 5 minutes or until they turn brown. Transfer onto a clean plate as well.
- Reduce the heat to low, then add the honey mustard sauce into the same skillet. Scrape the bottom of the skillet to get the browned bits. Simmer for a few minutes until the texture of the sauce becomes thick.
- Add the potatoes and pork chops back into the skillet and toss until well coated by the delicious sauce. Simmer for a few more minutes.
- Remove from the heat and sprinkle parsley on top to garnish.
- Serve right away and enjoy!
HONEY MUSTARD PORK CHOPS AND POTATO SKILLET
Yield:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients
- 2 tbsp butter, divided
- 1 tbsp lemon juice
- 1/3 c whole grain mustard
- 4 pork chops, boneless
- 2 tbsp oil, divided
- 1/4 c honey
- 1 pound (450g) baby yellow potatoes, quartered and rinsed
- Chopped fresh parsley, for garnish
- 1 tsp smoked paprika
- Salt and fresh cracked pepper
Instructions
- Place a large pot with water on the stove and turn the heat to high, then let it boil.
- Add the potatoes and cook for 8 minutes until tender. Drain and set aside.
- Use paper towels to pat dry the pork chops, then season them with salt and pepper. Rub each until well coated.
- In a mixing bowl, add honey, mustard, paprika, and lemon juice. Stir until well blended.
- Place a large skillet on the stove and turn the heat to medium.
- Add 1 tbsp of butter and allow it to melt.
- Add 1 tbsp of oil and allow it to become hot.
- Add the potatoes and cook until golden brown. Transfer the potatoes onto a clean plate.
- Add more butter and oil into the same skillet.
- Add the pork chops and sear each side for 5 minutes or until they turn brown. Transfer onto a clean plate as well.
- Reduce the heat to low, then add the honey mustard sauce into the same skillet. Scrape the bottom of the skillet to get the browned bits. Simmer for a few minutes until the texture of the sauce becomes thick.
- Add the potatoes and pork chops back into the skillet and toss until well coated by the delicious sauce. Simmer for a few more minutes.
- Remove from the heat and sprinkle parsley on top to garnish.
- Serve right away and enjoy!