HONEY MUSTARD PORK CHOPS AND POTATO SKILLET

INGREDIENTS :

2 tbsp butter, divided

1 tbsp lemon juice

1/3 c whole grain mustard

4 pork chops, boneless

2 tbsp oil, divided

1/4 c honey

1 pound (450g) baby yellow potatoes, quartered and rinsed

Chopped fresh parsley, for garnish

1 tsp smoked paprika

Salt and fresh cracked pepper

DIRECTIONS :

Place a large pot with water on the stove and turn the heat to high, then let it boil.

Add the potatoes and cook for 8 minutes until tender. Drain and set aside.

Use paper towels to pat dry the pork chops, then season them with salt and pepper. Rub each until well coated.

In a mixing bowl, add honey, mustard, paprika, and lemon juice. Stir until well blended.

Place a large skillet on the stove and turn the heat to medium.

Add 1 tbsp of butter and allow it to melt.

Add 1 tbsp of oil and allow it to become hot.

Add the potatoes and cook until golden brown. Transfer the potatoes onto a clean plate.

Add more butter and oil into the same skillet.

Add the pork chops and sear each side for 5 minutes or until they turn brown. Transfer onto a clean plate as well.

Reduce the heat to low, then add the honey mustard sauce into the same skillet. Scrape the bottom of the skillet to get the browned bits. Simmer for a few minutes until the texture of the sauce becomes thick.

Add the potatoes and pork chops back into the skillet and toss until well coated by the delicious sauce. Simmer for a few more minutes.

Remove from the heat and sprinkle parsley on top to garnish.

Serve right away and enjoy!