Here’s a super-easy Honey Mustard Pork Chops and Potatoes Skillet recipe — perfect for busy weeknights. It’s savory, sweet, tangy, and all done in one skillet!
🍳 Super-Easy Honey Mustard Pork Chops & Potatoes Skillet
🍽️ Serves: 4
⏱️ Ready in: 35–40 minutes
👩🍳 Skill level: Beginner-friendly!
🛒 Ingredients:
🥩 For the pork & potatoes:
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4 boneless or bone-in pork chops (¾ to 1 inch thick)
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3–4 small potatoes, sliced or cubed (Yukon Gold or red potatoes work best)
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2 tbsp olive oil (divided)
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Salt & black pepper, to taste
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1 tsp garlic powder
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1 tsp paprika (optional, for color)
🍯 For the honey mustard sauce:
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3 tbsp honey
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2 tbsp Dijon mustard
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1 tbsp yellow mustard
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1 tbsp whole grain mustard (optional but awesome for texture)
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2 tsp apple cider vinegar or lemon juice
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2 cloves garlic, minced
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Salt & pepper to taste
🔥 Instructions:
1. Prep the sauce:
In a small bowl, whisk together the honey, mustards, vinegar, garlic, and a pinch of salt and pepper. Set aside.
2. Cook the potatoes:
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add sliced or cubed potatoes, season with salt, pepper, garlic powder, and paprika.
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Cook, stirring occasionally, for about 10–12 minutes, until golden and fork-tender.
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Transfer to a plate and set aside.
3. Sear the pork chops:
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In the same skillet, add remaining 1 tbsp olive oil.
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Season pork chops on both sides with salt and pepper.
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Sear for 3–4 minutes per side, until nicely browned but not fully cooked through.
4. Add sauce + potatoes back in:
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Pour the honey mustard sauce over the pork chops.
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Return the cooked potatoes to the skillet, nestling them around the pork.
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Reduce heat to medium-low, cover, and cook for another 7–10 minutes, or until pork is cooked through (internal temp: 145°F/63°C).
5. Finish & serve:
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Spoon some of the sauce over the chops and potatoes.
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Garnish with chopped parsley or green onions (optional) for color.
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Serve warm with a side of green beans, salad, or steamed broccoli.
🧊 Tips & Variations:
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Use sweet potatoes for a sweeter twist.
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Swap pork chops for chicken thighs if preferred.
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Add baby carrots or brussels sprouts with the potatoes to boost the veggie factor.
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Make it creamy: stir in a splash of heavy cream or a dollop of sour cream at the end.
Want a sheet pan oven version, slow cooker adaptation, or a low-carb swap for potatoes? Just ask!
