Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings
The sauce alone of this dish is more than enough for me! Oh, man, you are so in for a treat! Try adding red pepper flakes for a spicy version. I highly recommend you do so! Have a wonderful day, friends. Enjoy!
Ingredients:
4 pork chops, boneless
1 pound (450g) baby yellow potatoes, quartered and rinsed
2 tbsp butter, divided
2 tbsp oil, divided
1 tbsp lemon juice
¼ c honey
⅓ c whole grain mustard
1 tsp smoked paprika
Salt and fresh cracked pepper
Chopped fresh parsley, for garnish
Directions:
Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes for about 8 minutes. Drain.
Use paper towels to pat dry the pork chops, then season them with salt and pepper.
In a mixing bowl, add mustard, paprika, honey, and lemon juice. Stir until well mixed.
Place a large skillet on the stove and turn the heat to medium.
Add 1 tbsp of butter and 1 tbsp of oil, then allow them to melt and become hot.
Add the potatoes and cook until golden brown. Remove from the skillet onto a clean plate.
Add more butter and oil into the same skillet.
Add the pork chops and cook each side for about 5 minutes or until brown. Remove from the skillet onto a clean plate.
Reduce the heat to low, then add the honey mustard sauce into the same skillet. Stir until well mixed. Allow the saute to reduce its volume.
Put the potatoes and pork chops back to the skillet and toss until well coated with the sauce.
Simmer for a few more minutes.
Remove from the heat and sprinkle parsley on top.
Serve hot and enjoy!
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