Description
This Honey Mustard Pork Chops recipe features tender pork chops cooked to perfection and coated in a tangy, sweet honey mustard sauce. Served alongside golden-brown baby yellow potatoes, this dish is flavorful, comforting, and perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Potatoes
- 1 pound baby yellow potatoes
- 1 tablespoon olive oil (for potatoes)
- Kosher salt (for boiling potatoes)
Pork Chops
- 4 boneless pork chops
- 1 tablespoon olive oil (for pork chops)
- Kosher salt and freshly ground black pepper (to taste)
Honey Mustard Sauce
- 2 tablespoons olive oil (remaining olive oil)
- 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 boiling water and cook until tender when pierced with a fork, about 10-12 minutes. Drain and set aside.
- Brown Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the par-boiled potatoes and cook, turning occasionally, until the skins are golden brown and crispy. Remove from skillet and set aside.
- Prepare Pork Chops: Pat the pork chops dry with a paper towel, then season both sides generously with kosher salt and freshly ground black pepper.
- Cook Pork Chops: In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side until cooked through and browned. Remove pork chops to a plate and cover with foil to rest.
- Make Honey Mustard Sauce: In a small bowl, whisk together the remaining 2 tablespoons olive oil, low-sodium chicken broth, honey, Dijon mustard, garlic powder, onion powder, dried oregano, and ground paprika until smooth. Pour the mixture into the skillet and cook over medium-high heat, stirring constantly, until the sauce thickens slightly, about 3-4 minutes.
- Combine and Serve: Return the browned potatoes and pork chops to the skillet, tossing them gently in the thickened honey mustard sauce to coat fully. Garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- Par-boiling the potatoes ensures they are tender before frying and helps achieve a crispy texture.
- You can substitute baby yellow potatoes with baby red or fingerling potatoes if preferred.
- For thicker sauce, cook the sauce a bit longer to reduce further.
- Resting pork chops after cooking helps retain the juices and makes them more tender.
- Adjust seasoning and honey amount according to your taste for sweetness and saltiness balance.
