Pork Chops & Potatoes with Honey Mustard Sauce It’s time to tantalise her taste buds with this lip-smacking dinner delight that she won’t be able to resist. Arousing her curiosity with the enticing aroma of tender, juicy pork chops and flavourful potatoes enhanced by a finger-licking honey mustard sauce.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Pork Chops & Potatoes with Honey Mustard Sauce
Servings: 3 people
Ingredients
- 3 Pork Chops , 2.5cm thickness
- 4 Potatoes , skin on
- 75 ml Honey
- 40 g Dijon Mustard
- 40 g Grain Mustard
- 1 tsp Dry Coriander , ground
- 1 tsp Dry Oregano , ground
- 1 tbsp Sweet Paprika , not smoked
- 1 tsp Dry Garlic , powder
- 1 tbsp Dry Onion , powder
- 150 ml Vegetable Stock
- 4 tbsp EVOO , Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Boil 3 litres of water in a medium pot over high heat and add 1 tbsp of salt. Put the potatoes in the pot and once it boils, cook them for about 25’ and until soft (check with a fork).
- Take the potatoes out of the water and let sit for couple of minutes to dry.
- Place a large frying pan on high high/medium heat and pour 2 tbsp of oil. Once it heats up add the potatoes and fry for about 5’ to get some colour on their skin. Remove from the pan and allow to cool for about 10’. Then cut into 3 cm chunks and keep aside.
- In the same pan add another tbsp of oil and one it heats then add the pork chops searing both sides and ends for about 5-7’ per. Remove from pan and keep aside covered.
- In the same pan over low heat add another tbsp of oil along with the honey, mustards, coriander, oregano, paprika, garlic and onion powder, along with the vegetable stock. Stir will, season with the salt and pepper and simmer for about 5’ for the sauce to thicken.
- Add into the sauce the pork chops along with the potatoes and make sure that they get covered with the sauce. Cook for about a minute and serve.
