Honey Mustard Pork Chops with potatoes is an easy-to-make recipe that delivers tons of flavor and taste. The potatoes are wonderful and the chops are moist and really delicious. This one’s a keeper!
If you’re looking for new tasteful, easy weeknight dinner recipes then this is your stop. The honey mustard pork chops come together quickly as it involves some basic ingredients that can be easily found at any grocery store. Most probably you have them on hand already somewhere in the pantry.
When following the recipe steps, the dinner is served in about 40 minutes. Seared in homemade sauce, the meat turns out simply mouth-watering. The honey mustard sauce is the actual key to success in this recipe. It perfectly balances the taste and aroma of the rest of the ingredients. And the great part of the recipes is that you don’t need to turn on the oven, it is prepared on the stove only.
Moreover, you can prepare the honey mustard pork chops in advance and keep them in the fridge for a couple of days or use the leftovers to prepare some pulled pork burgers such as this one. However, I sincerely doubt that there will be barely any leftovers considering how deliciously creamy and juicy this meal is. It is a recipe to enjoy at a family table with a glass of red wine or a chilled beer.
In-bone or boneless pork chops?
You can actually use either type of pork chops for this honey mustard pork chops recipe. However, I prefer the in-bone ones over the boneless ones for a few reasons. Different from the boneless chops, the in-bone ones have extra fat around the bone, and that allows the meat to stay tenderer and juicier. Also, mainly that extra fat will prevent the chops from overcooking, which will save you from cooking dried-out pork chops. Although the boneless pork chops will cook faster compared to their rivals, the bone will add extra flavour to the dish, the bone always does.
No matter what you opt for, it is best to cook the chops when they’re at room temperature. Therefore, remove the meat from the fridge for at least 15-20 minutes prior to cooking it.
Also, remember that the thickness of the pork chops will define the time they need to be searing in the skillet, a rule that applies to both in-bone and boneless pork chops.
How to make honey mustard sauce?
You would not have the sweet tangy taste without this delicious honey mustard sauce I’m about to share with you. Use a bowl to stir in the dijon mustard, honey, paprika, and lemon juice. Yes, it is that simple yet utterly delicious. Mix well until smooth and set aside, you will cook it shortly.
How to cook the potatoes for the honey mustard pork chops?
Use new potatoes for the recipe, if possible of course. For the potatoes to be tender on the inside yet preserve the beautiful shape, parboil them for about 8-10 minutes in salted water prior to the main cooking part. When done, drain the potatoes and set them aside.
If you like new potatoes just as much as I do, you must try the buttered dill potatoes. But for now, let’s get the attention to the main actor of today’s dish – the pork chops.
How to cook honey-mustard pork chops?
Start cooking the honey-mustard pork chops by seasoning the chops with salt, pepper, and some granulated garlic on both sides. Now turn on the stove on medium-high heat.
Use a large skillet to melt one tbsp of butter with one tbsp of olive oil and brown the pork chops for 4-5 minutes on each side. There’s no need to cover the skillet with a lid. The idea is to seal the juices inside the meat. When the time expires, remove the chops from the skillet and set them aside. Discard oil and butter if it’s too brown.
Use the same a large skillet to melt another tbsp of butter and oil to cook the par-boiled potatoes. Sear the potatoes until a nice golden crust forms, which will take another 4-5 minutes of your time. Toss the potatoes often then remove from the pan and set aside.
Now we’ll prepare the tangy-sweet sauce, again, using the same skillet. At this point lower the heat to a minimum and add the previously made honey-mustard sauce to the skillet. Pour in about 1/2 cup of water and stir. Let the sauce simmer for about one minute then move the pork chops and the potatoes back to the skillet.
It is about time to cover the skillet with a lid and let everything simmer on low heat for about 20 minutes. If necessary pour some water along the way. Finally, coat the pork chops in the sauce, and your honey mustard pork chops with potatoes are ready to be served!
How to serve the honey mustard pork chops?
Allow the pork chops to rest for about 10 minutes before serving. The juices will evenly flow through the meat which will make the meat tenderer. Serve the honey mustard pork chops garnished with freshly chopped parsley and cilantro. Also, accompany the dish sauteed broccoli or roasted peppers with feta and olives. Oh, almost forgot, dip some fresh bread into the insanely delicious honey mustard pork chops sauce! Enjoy every single bite of it!
Honey Mustard Pork Chops
- 1 skillet large
- 4 medium pork chops
- 1.5 lb new potatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 1 handful parsley and cilantro
Seasoning for pork chops
- 2 tsp salt
- 2 tsp ground pepper
- 2 tbsp granulated garlic
Honey Mustard Sauce
- 1/3 cup dijon mustard
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- Parboil the potatoes for 8 minutes then drain and set aside
- Season the pork chops on both sides
- Use a large skillet to melt 1 tbsp of butter along with 1 tbsp of olive oil on medium-high heat
- Sear the meat for 4-5 minutes on each side then remove from the skillet. Discard the oil if too brown
- Use the same skillet and add the remaining butter and olive oil, then fry the parboiled potatoes for another 4-5 minutes on medium heat. When done, remove from skillet and set aside
- Use a bowl to mix the ingredients for the mustard honey sauce
- Add the honey sauce to the skillet and turn the heat to low. Pour 1/2 cup of water and let simmer for one minute
- Transfer the meat and the potatoes to the skillet and cover with a lid. Cook under the lid on medium-low heat for 20 minutes. Coat meat with sauce and add more water if necessary
- Garnish with fresh parsley and cilantro and serve with pleasure