One-Pan Honey Mustard Pork Chops and Potato Skillet: A Flavorful Weeknight Dinner

One-Pan Honey Mustard Pork Chops and Potato Skillet – This One-Pan Honey Mustard Pork Chops and Potato Skillet is an easy and delicious weeknight dinner that will satisfy your hunger and impress your taste buds. The dish is made with boneless pork chops, quartered baby yellow potatoes, and a homemade honey mustard sauce that adds a sweet and tangy flavor to the meat and potatoes. The skillet method allows for easy cooking and cleaning, making it the perfect meal for busy weeknights.

Whenever my family asks for a savory and comforting meal, I know that this One-Pan Honey Mustard Pork Chops and Potato Skillet is the answer. The first time I made it, my husband couldn’t stop raving about the flavors and how perfectly cooked the pork chops were. The combination of the honey, mustard, and paprika in the sauce adds a unique twist to the dish that we all enjoy. Plus, the fact that it’s a one-pan meal makes it easy to prepare and clean up after. It has become a staple in our household, and I hope it will be in yours too.

Why This One-Pan Honey Mustard Pork Chops and Potato Skillet is the Ultimate Weeknight Dinner?

This One-Pan Honey Mustard Pork Chops and Potato Skillet is the ultimate weeknight dinner for several reasons. Firstly, it’s incredibly easy to make and requires only a few basic ingredients that you probably already have in your pantry. Secondly, the homemade honey mustard sauce is what sets this dish apart and gives it a sweet and tangy flavor that everyone will love. Thirdly, the one-pan method saves you time and effort by allowing you to cook and clean up in one go. Lastly, the combination of juicy pork chops and crispy golden potatoes creates a well-balanced and satisfying meal.

Ingredients:

• 4 boneless pork chops
• 450g (1 lb.) baby yellow potatoes, quartered and rinsed
• 2 tablespoons butter, divided
• 2 tablespoons oil, divided
• 1 tablespoon lemon juice
• 60 ml (1/4 cup) honey
• 80 ml (1/3 cup) whole grain mustard
• 1 teaspoon smoked paprika
• Salt and fresh cracked pepper
• Chopped fresh parsley, for garnish

Directions:

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.

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

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.

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.

Pour the honey mustard sauce into the skillet and stir to combine with any remaining bits of pork and potato. Cook for 1-2 minutes until the sauce thickens.

Add the cooked potatoes and pork chops back into the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes until everything is heated through.

Garnish with chopped fresh parsley and serve hot.

Notes:

• For a crispier texture, you can leave the potatoes unpeeled.
• Make sure to par-cook the potatoes before adding them to the skillet to ensure they cook evenly.
• You can substitute baby yellow potatoes with other small potatoes, such as fingerling or baby red potatoes.
• If you don’t have whole grain mustard, you can use Dijon mustard instead.
• To reduce the calories and fat content, you can use olive oil instead of butter.

In conclusion, this honey mustard pork chops and potato skillet is a delicious and easy-to-make dish that is perfect for any weeknight dinner. The sweet and tangy mustard sauce adds a burst of flavor to the juicy pork chops, while the crispy golden potatoes complete the meal. With just a few simple ingredients and easy steps, this recipe is a crowd-pleaser that will become a staple in your household. Give it a try and enjoy a hearty and satisfying dinner that your whole family will love!

FAQs

How do I know when the pork chops are cooked through?

You can use a meat thermometer to check the internal temperature of the pork chops. They should reach an internal temperature of 145°F (63°C) before they are safe to eat.

One-Pan Honey Mustard Pork Chops and Potato Skillet

Sacrlett

This One-Pan Honey Mustard Pork Chops and Potato Skillet is an easy and delicious weeknight dinner that will satisfy your hunger and impress your taste buds.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dinner

Cuisine American

Servings 4

Ingredients

  

• 4 boneless pork chops
• 450 g 1 lb. baby yellow potatoes, quartered and rinsed
• 2 tablespoons butter divided
• 2 tablespoons oil divided
• 1 tablespoon lemon juice
• 60 ml 1/4 cup honey
• 80 ml 1/3 cup whole grain mustard
• 1 teaspoon smoked paprika
• Salt and fresh cracked pepper
• Chopped fresh parsley for garnish

Instructions

 

• 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.
• In a small bowl, combine mustard, honey, paprika, lemon juice and mix until smooth.
• 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.
• 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.
• Pour the honey mustard sauce into the skillet and stir to combine with any remaining bits of pork and potato. Cook for 1-2 minutes until the sauce thickens.
• Add the cooked potatoes and pork chops back into the skillet and toss to coat with the sauce. Cook for an additional 1-2 minutes until everything is heated through.
• Garnish with chopped fresh parsley and serve hot.

Notes

For a crispier texture, you can leave the potatoes unpeeled.

Make sure to par-cook the potatoes before adding them to the skillet to ensure they cook evenly.

You can substitute baby yellow potatoes with other small potatoes, such as fingerling or baby red potatoes.

If you don't have whole grain mustard, you can use Dijon mustard instead.

To reduce the calories and fat content, you can use olive oil instead of butter.

Keyword One-Pan Honey Mustard Pork Chops and Potato Skillet