This is a simple dish, and it comes with savory pork chops, but also some beautiful tomatoes.
They’re tasty, they melt in your mouth, and they’re super delicious, and they make the perfect dinner dish. The chops are seared and then coated in some of the best honey mustard glaze. The serving along with the baby potatoes is the perfect touch.
If you’re someone who needs something that is simple, easy to make, and super effective, then you’re in for a treat! You will enjoy these chops from the moment you get a taste of this, and you won’t be able to get enough of them from the moment they touch your mouth.
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
Steps
If you want to make the pork chops and the potatoes, the first thing that you need to do is take the potatoes and then cook them. first, you should clean up the potatoes by putting them into smaller pieces that are easy to eat. Place them in water that’s boiling and salted, keeping it there for about eight minutes. Then you can drain and put it aside.
While you’re cooking the potatoes, you want to pat dry and then use salt and pepper to season these chops on each side.
Get a bowl that’s small, and then combine the honey, the mustard, the paprika, and the lemon juice, mixing all of this together until everything is nice and smooth.
You then want to get a skillet, melt about a tablespoon of the butter, and a tablespoon of the olive oil with some medium heat. Cook these potatoes until a crust forms, tossing them every so often.
Take the potatoes out, put them onto the plate, and then, remove the oil.
In the skillet after it’s been cleared out, melt the rest of the butter inside this oil, cook this for about 3-4 minutes until every single side of this is cooked through, and then put it in another plate.
Within the same skillet, turn the heat down and then put the honey mustard sauce into there. Reduce the heat and let it sit for about a minute before you add in the potatoes, tossing them so that they’re coated well.
Remove the potatoes and then add the chops in there, mixing them with the honey mustard sauce until everything’s fully coated.
Remove, serve this with a garnish of chopped parsley!
Tips
What’s the best way to cook these pork chops?
If you’re someone who likes to eat pork chops on the bone, you will want to keep these with the bone in there. This is because it offers a little bit of fat around to make this tender and prevents it from being overcooked.
You want to take the chops about 15 minutes beforehand out of the fridge so that it’s nicely tender, and so that everything’s fully coated and will cook correctly once you start to cook this. Keeping it at room temperature changes the game.