What’s in Honey Mustard Pork Chops?
Pork chops and potatoes are one of our favorite family meals, and this honey mustard recipe takes them to a whole other level.
Pork: Any type of pork chops will work well in this recipe. I like to use boneless chops in this recipe for ease of cooking. Potatoes: Baby potatoes will cook the fastest. I like Yukon golds, but red potatoes or a tricolor potato mix will also work. Oil: I like to cook the potatoes in olive oil for the rich flavor it imparts, but you could use vegetable, canola, or avocado oil if you prefer. Chicken Broth: Low-sodium chicken broth forms the base of the honey mustard sauce. You could use vegetable broth instead. Honey: Adds a floral sweetness to the sauce. Use a natural raw honey for the best flavor. Mustard: Dijon mustard is tangy and spicy and balances out the sweetness of the honey. Spices: Garlic powder, onion powder, oregano, paprika, salt, and pepper all contribute to the sauce to create a rich flavor.
Pro Tip: For a lower calorie recipe, opt for a sirloin or top loin pork chop.
Creamy Pork Chops and Potatoes
To turn this recipe into creamy honey mustard pork chops, before adding the potatoes and pork back to the skillet, whisk in ½ cup of heavy cream or half-and-half to the sauce off the heat.
How to Store and Reheat One Pan Pork Chops and Potatoes
Store leftover honey mustard pork chops in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet set over medium-low heat until warmed through.
How to Freeze Skillet Pork Chops and Potatoes
Freeze skillet pork chops and potatoes in separate airtight containers for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Easy Honey Mustard Pork Chops
Because the honey mustard pork chops are cooked with the potatoes, all you really need is a simple veggie side dish to go alongside. Try it with roasted asparagus, green beans and bacon, or cheesy broccoli and cauliflower gratin.
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