Honey Mustard Pork Chops And Potatoes Skillet Food

CRISPY PORK CHOPS WITH HONEY MUSTARD SAUCE

Steps:

• In a small bowl, stir together the mustards, honey, lemon juice, and paprika. Set aside. Season both sides of the pork chops with salt and pepper.
• In a cast iron pan over medium high, heat the oil until it is shimmering. Add in the butter and then place the pork chops into the pan. Cook for 4-5 minutes or until the pork is golden brown and easily releases from the pan. Flip and repeat on the other side.
• Transfer the pork to a plate and drain off any excess oil. Reduce the heat to medium low and pour the honey mustard sauce into the pan. Bring to a simmer and return the cooked pork chops to the sauce.
• Let cook for another 1-2 minutes and serve with a generous serving of sauce.

HONEY MUSTARD PORK CHOPS AND POTATOES SKILLET

Steps:

• 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.

PORK CHOPS WITH HONEY-GARLIC SAUCE

Steps:

• In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

HONEY MUSTARD PORK CHOPS

Steps:

• Mix honey and mustard together in a bowl until thoroughly combined.
• Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes. Turn chops over, sprinkle with remaining garlic powder, and pan-fry chops for 3 more minutes.
• Brush honey mustard sauce over chops, turn them over, and cook for 5 minutes; turn chops onto other side and brush with honey mustard sauce. Cook until chops are no longer pink inside and an instant-read meat thermometer inserted into the thickest part of a chop reads 165 degrees F (75 degrees C), about 5 more minutes.

SLOW-COOKER PORK CHOPS

Steps:

• In a shallow bowl, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and dredge to coat. In a large skillet, brown chops in oil on both sides. , Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender. , Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.