Honey Mustard Pork Chops Recipe

4.79 from 65 votes

Sweet and tangy honey mustard adds incredible flavor to these pork chops and potatoes, all cooked in one skillet for ease!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: people

Par-boil the baby potatoes in salted water until tender when pierced with a fork.
1 pound baby yellow potatoes
Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
4 tablespoons olive oil
Pat the pork chops dry with a paper towel and season with salt and pepper.
4 boneless pork chops, Kosher salt and freshly ground black pepper
Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.
In a small bowl, whisk together remaining olive oil, chicken broth, honey, mustard, and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens.
½ cup low-sodium chicken broth, ⅓ cup honey, ⅓ cup Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon ground paprika
Return the potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.
1 tablespoon chopped fresh parsley

If using larger potatoes, cut them into halves or quarters so that they cook quickly and are easy to eat.
Pat the pork chops dry before seasoning. This will help them to get nice and crispy.
Use a natural raw honey for the best flavor.

Storage: Store honey mustard pork chops in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.