SUPER-EASY HONEY MUSTARD PORK CHOPS AND POTATOES SKILLET

INGREDIENTS

4 pork chops, boneless

1 lb (450g) baby yellow potatoes, quartered and rinsed

2 tablespoons butter, divided

2 tablespoons oil, divided

1 tablespoon lemon juice

1/4 cup honey

1/3 cup whole grain mustard

1 teaspoon smoked paprika

Salt and fresh cracked pepper

Chopped fresh parsley, for garnish

DIRECTIONS

1. To make the pork chops and potatoes: Par-cook quartered potatoes in boiling salted water for 8 minutes. Drain and set aside. In the meantime, pat dry and season pork chops with salt and pepper on both sides.

2. In a small bowl, combine mustard, honey, paprika, lemon juice and mix until smooth.

3. In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat and cook potatoes until golden with a nice crust, tossing regularly. When potatoes are done, remove to a plate. Discard oil and butter if it’s too brown.

4. In the same skillet, melt remaining butter with oil, cook pork chops 3 – 4 minutes on all sides until cooked through. Remove to another plate.

5. Still with the same skillet, lower the heat and pour the honey mustard sauce. Let the sauce reduce for one minute then stir in potatoes and toss to coat well. Move potatoes on the side and add pork chops back into the skillet. Coat pork chops with the honey mustard sauce. Garnish with fresh chopped parsley and serve the pork chops and potatoes immediately. Enjoy!

HOW TO COOK PORK CHOPS RECIPE TIPS

Unless the recipe calls for boneless pork chops (like this one), buy bone-in pork chops when you can: The bone has some fat around that keeps the meat tender and juicy, plus it helps prevent the pork chops from overcooking.

Take the pork chops out of your refrigerator about 15 minutes before you plan to start cooking. The meat will cook more evenly throughout when you bring it at room temperature. This simple trick makes a whole difference, and you’re in for perfect pork chops every time!

Rest the meat after cooking pork chops: A quick rest period of five minutes before serving and cutting allows the juices to flow back through the meat and make it more tender. You can cover the pork chops with a shallow plate or loosely tent with foil.