Honey Mustard Pork Chops

Get ready for the most flavorful pork chops you’ve ever tasted! This one-skillet wonder combines juicy pork with a rich, tangy honey mustard sauce that’ll have everyone asking for seconds.

The magic happens when sweet honey meets bold Dijon mustard, creating a glaze that coats both the tender pork chops and golden-brown potatoes. It’s the perfect balance of sweet and savory, with just enough herbs and spices to make every bite absolutely irresistible.

Ingredients

For the Main Components:

• 4 boneless pork chops
• 1 pound baby yellow potatoes
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste

For the Honey Mustard Sauce:

• ⅓ cup honey
• ⅓ cup coarse-ground Dijon mustard
• ½ cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon ground paprika

For Garnish:

• 1 tablespoon fresh parsley, chopped

Steps

1. Fill a large pot with water and 2 tablespoons salt. Bring to a boil at high heat. Add potatoes and par-boil for 8-10 minutes until fork-tender but not falling apart. Drain immediately to prevent overcooking.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat (375°F/190°C). Add potatoes and cook for 5-7 minutes, turning occasionally, until skin is golden brown and crispy. Transfer to a plate.
3. Pat pork chops completely dry with paper towels (this ensures proper browning). Season generously with salt and pepper on both sides. Heat 1 tablespoon olive oil in the same skillet. Cook pork chops for 4-5 minutes per side until internal temperature reaches 145°F (63°C). Transfer to a plate and tent with foil.
4. In a bowl, whisk remaining 2 tablespoons olive oil with chicken broth, honey, mustard, and all seasonings until completely smooth. Pour into skillet and cook over medium-high heat for 3-4 minutes, stirring constantly, until sauce thickens enough to coat the back of a spoon.
5. Return potatoes and pork chops to the skillet. Reduce heat to medium-low and cook for 2-3 minutes, basting meat and potatoes with sauce until everything is well-coated and heated through.
6. Garnish with fresh parsley and serve immediately while the sauce is still glossy and hot.

Smart Swaps

• Use grainy mustard instead of Dijon for extra texture
• Replace honey with maple syrup (use ¼ cup instead of ⅓ cup)
• Substitute chicken broth with white wine for more complex flavor

Make It Diabetes-Friendly

• Replace honey with monk fruit sweetener (2 tablespoons)
• Use sugar-free maple syrup (¼ cup)
• Serve with extra vegetables instead of potatoes to reduce carbs by 15g per serving

Pro Tips

• Let pork chops come to room temperature for 30 minutes before cooking
• Don’t move the meat while searing for better crust formation
• If sauce gets too thick, thin with 1-2 tablespoons warm chicken broth