Honey Mustard Pork Chops and Potatoes
Honey mustard pork chops and potatoes turn a few simple ingredients into a glossy skillet dinner with juicy pork, golden potatoes, and sweet, tangy flavor.
This meal fits a budget-friendly kitchen because it uses a small amount of pork, basic potatoes, and a bold sauce that does the heavy lifting. Honey mustard brings sweetness, tang, and shine without needing a long list of extras.
Why You Will Love This Recipe
- Glossy sauce: Honey mustard clings to the pork and potatoes, giving every bite a sweet and tangy finish.
- Tender potatoes: Small diced potatoes cook quickly and soak up the pan flavor.
- Juicy pork: A hot sear gives the chops golden edges while keeping the center moist.
- Simple cleanup: Everything cooks in one skillet, so dinner stays easy.
Fabian’s Budget and Health Tip: Use medium potatoes and slice thicker pork chops into smaller portions. The potatoes stretch the meal, and the honey mustard adds big flavor with only a few tablespoons. If pork chops are expensive, use boneless pork loin slices instead and cook them the same way.
Ingredients (Serves 4)
- 1 pound pork chops, about 450 grams
- 2 medium potatoes, small diced, about 450 grams
- 2 tablespoons honey mustard, about 30 grams
- 1 tablespoon olive oil or vegetable oil, about 15 milliliters
- 1/2 teaspoon salt, about 3 grams
- 1/4 teaspoon black pepper, about 1 gram
- 1/4 teaspoon garlic powder, optional
- 2 tablespoons water, as needed to loosen the sauce
Step-by-Step Instructions
1. Prep the Pork and Potatoes
Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, and garlic powder if using it. Dice the potatoes small so they cook fast and turn tender in the skillet.
2. Sear the Pork Chops
Heat the oil in a large skillet over medium high heat. Add the pork chops when the oil looks shiny. Sear for 3 to 4 minutes per side, until the edges turn golden brown and the pan smells savory. Move the pork to a plate.
3. Cook the Potatoes Until Tender
Add the diced potatoes to the same skillet. Stir them through the pork drippings. Cook for 10 to 12 minutes, stirring often, until the potatoes are golden on the outside and soft when pierced with a fork. If the pan gets dry, add a small splash of water.
4. Add the Honey Mustard
Lower the heat to medium. Stir in the honey mustard and 1 to 2 tablespoons of water. The sauce should bubble gently and turn shiny, coating the potatoes in a glossy layer.
5. Finish the Pork in the Skillet
Return the pork chops and any resting juices to the skillet. Spoon the honey mustard potatoes around the pork. Cook for 2 to 4 minutes, until the pork reaches 145°F and the sauce looks sticky and glossy. Rest the pork for 3 minutes before serving.
Expert Troubleshooting and FAQs
Why are my potatoes still firm?
The dice may be too large, or the heat may be too high on the outside and too low in the center. Cut the potatoes into small bite size cubes and cover the skillet for a few minutes if they need help softening.
How do I keep pork chops from drying out?
Do not cook them too long after the first sear. Pull the pork from the skillet while the potatoes cook, then return it at the end just until it reaches 145°F. A short rest keeps the juices inside.
Can I use a different mustard?
Yes. Mix 1 tablespoon Dijon mustard with 1 tablespoon honey if you do not have honey mustard. Yellow mustard also works, but the flavor will be milder and a little sharper.
Estimated Nutritional Facts Per Serving
- Calories: about 310
- Protein: about 27 grams
- Carbs: about 25 grams
- Fats: about 12 grams
Honey Mustard Pork Chops and Potatoes
Ingredients
- 1 pound pork chops, about 450 grams
- 2 medium potatoes, small diced, about 450 grams
- 2 tablespoons honey mustard, about 30 grams
- 1 tablespoon olive oil or vegetable oil, about 15 milliliters
- 1/2 teaspoon salt, about 3 grams
- 1/4 teaspoon black pepper, about 1 gram
- 1/4 teaspoon garlic powder, optional
- 2 tablespoons water, as needed to loosen the sauce
Instructions
- 1. Prep the Pork and Potatoes. Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, and garlic powder if using it. Dice the potatoes small so they cook fast and turn tender in the skillet.
- 2. Sear the Pork Chops. Heat the oil in a large skillet over medium high heat. Add the pork chops when the oil looks shiny. Sear for 3 to 4 minutes per side, until the edges turn golden brown and the pan smells savory. Move the pork to a plate.
- 3. Cook the Potatoes Until Tender. Add the diced potatoes to the same skillet. Stir them through the pork drippings. Cook for 10 to 12 minutes, stirring often, until the potatoes are golden on the outside and soft when pierced with a fork. If the pan gets dry, add a small splash of water.
- 4. Add the Honey Mustard. Lower the heat to medium. Stir in the honey mustard and 1 to 2 tablespoons of water. The sauce should bubble gently and turn shiny, coating the potatoes in a glossy layer.
- 5. Finish the Pork in the Skillet. Return the pork chops and any resting juices to the skillet. Spoon the honey mustard potatoes around the pork. Cook for 2 to 4 minutes, until the pork reaches 145°F and the sauce looks sticky and glossy. Rest the pork for 3 minutes before serving.
