Honey Mustard Pork Chops Recipe
Ingredients
- 1 pound baby yellow potatoes
- 4 tablespoons olive oil
- 4 boneless pork chops
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup low-sodium chicken broth
- ⅓ cup honey
- ⅓ cup Dijon mustard (preferably coarse-ground)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground paprika
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- 1
Par-Boil
- 2
Par-boil the baby potatoes in salted water until tender when pierced with a fork.
- 3
Cook
- 4
Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
- 5
Dry
- 6
Pat the pork chops dry with a paper towel and season with salt and pepper.
- 7
Cook
- 8
Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.
5 min - 9
Whisk
- 10
In a small bowl, whisk together remaining olive oil, chicken broth, honey, mustard, and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens.
- 11
Return the potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.
Nutrition
Per serving (based on 4 servings)
