skillet of honey mustard pork chops with roasted potatoes

Certainly. Below is a formal and complete recipe for a Skillet of Honey Mustard Pork Chops with Roasted Potatoes — a flavorful and satisfying one-pan meal where tender pork chops are glazed in a rich honey mustard sauce, served alongside golden roasted potatoes.

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Honey Mustard Pork Chops with Roasted Potatoes (Skillet Recipe)

Servings: 4

Prep Time: 15 minutes

Cook Time: 35–40 minutes

Total Time: About 50–55 minutes

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Ingredients

For the Pork Chops:

• 4 bone-in or boneless pork chops (1–1¼ inches thick)

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 2 tablespoons Dijon mustard

• 2 tablespoons whole grain mustard (optional, for texture)

• 3 tablespoons honey

• 1 tablespoon apple cider vinegar or lemon juice

• 1/4 teaspoon paprika

• Fresh thyme or rosemary sprigs (optional, for garnish)

For the Roasted Potatoes:

• 500 g (1 lb) baby potatoes or Yukon Golds, halved or quartered

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried thyme or rosemary

• Salt and pepper, to taste

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Instructions

1. Prepare the Potatoes:

1. Preheat oven to 220°C (425°F).

2. In a bowl, toss the potatoes with olive oil, garlic powder, herbs, salt, and pepper.

3. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, turning once halfway through, until golden and crisp.

While the potatoes roast, cook the pork chops in a skillet.

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2. Prepare the Honey Mustard Sauce:

In a small bowl, whisk together:

• Dijon mustard

• Whole grain mustard (if using)

• Honey

• Apple cider vinegar or lemon juice

• Minced garlic

• Paprika

Set aside.

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3. Cook the Pork Chops:

1. Pat pork chops dry and season both sides with salt and pepper.

2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

3. Sear pork chops for 3–4 minutes per side, or until browned and nearly cooked through (internal temp: ~60°C / 140°F).

4. Reduce heat to medium-low and pour the honey mustard sauce over the chops.

5. Simmer gently for 4–5 minutes, spooning sauce over the meat, until chops are fully cooked (internal temp: 63–65°C / 145–150°F) and the sauce thickens slightly.

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4. Serve:

1. Plate the roasted potatoes alongside the glazed pork chops.

2. Spoon extra sauce from the skillet over the chops.

3. Garnish with fresh herbs if desired.

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Serving Suggestions:

• Add steamed green beans, sautéed spinach, or a crisp green salad for a complete meal.

• The sauce also pairs well with chicken or roasted vegetables.

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Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

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Would you like a version with boneless chicken breasts or a sheet pan variation for easier cleanup?