This is one of my favorite recipes. I love that it makes so much sauce. We usually buy baby spinach and use the excess sauce as dressing. Let us know what you think in the comments.
Honey Mustard Pork Chops & Potatoes
Servings: 8
Ingredients
- 8 boneless thick cut pork chops
- 4 potatoes cubed (pealing the skin is optional)
- 3 tbsp butter
- 2 tbsp oil
- 2 tbsp lemon juice
- 1/2 cup honey
- 1/4 cup brown sugar
- 2/3 cup whole grain mustard
- 2 tsp smoked paprika
- Salt & pepper
Instructions
- Add 3 tbsp of butter in the 1 inch deep frying pan on medium to low heat. Add the cubed potatoes and cook covered for 10 minutes, stirring every 3-4 minutes, until potatoes are cooked through and the outside has browned. Drain and set aside.
- Pat dry and season pork chops with salt & pepper on both sides.
- In a small bowl, combine mustard, honey, brown sugar, paprika, lemon juice and mix together until smooth.
- Using the same frying pan (discard butter if it's too brown), add oil and cook up pork chops on a medium heat for about 10 minutes (5 minutes on each side) or until fully cooked and golden brown. Remove and add to another plate.
- Still using the same frying pan, lower the heat to medium-low and pour in the honey mustard sauce. Let the sauce reduce for 1-2 minutes then stir in potatoes and toss to coat well. Remove the potatoes from the sauce and into a bowl. Now add in pork chops and coat with the honey mustard sauce.
- Serve Hot & keep extra sauce for topping.
