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featured honey mustard pork chop skillet

Honey Mustard Pork Chops and Potatoes Skillet

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 526kcal
Dinner just got delicious with this yummy honey mustard pork recipe! Pork chops and potatoes are cooked in a skillet with a sweet and tangy glaze for an easy dinner.
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  • 4 boneless pork chops
  • 1 lb baby yellow potatoes
  • 4 tablespoons olive oil
  • ½ cup chicken broth
  • cup honey
  • cup course dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 tablespoon fresh chopped parsley for garnish


  • Par-boil the baby potatoes in salted water until tender when pierced with a fork.
  • Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.
  • Pat the pork chops dry with a paper towel and season with salt and 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, dijon, honey, broth and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens. Return potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.


  • 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.


Calories: 526kcal | Carbohydrates: 46g | Protein: 33g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 424mg | Potassium: 1072mg | Fiber: 4g | Sugar: 24g | Vitamin A: 235IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 2mg