Boneless pork chops soaked in a sweet and tangy honey mustard mixture, then roasted with potatoes on a sheet pan.
Keyword easy pork chop, honey mustard pork chop, pork chop
Prep Time 15minutes
Cook Time 25minutes
Total Time 35minutes
Author Plating Pixels
½teaspoonred pepper flakes
4(6-ounce)boneless pork chops
6-8mediumYukon gold potatoes
2tablespoonslight olive oil
In a large bowl stir together honey, mustard, vinegar, red pepper, salt and black pepper. Reserve ⅓ cup of mixture and set aside. Trim any excess fat from pork chops. Dredge both sides of pork chops in mixture and let sit at room temp 20-30 minutes.
Meanwhile: Preheat oven to 425° F. Wash and cut potatoes into ½-cubes. Toss with olive oil and salt and pepper to taste. Evenly spread on a large parchment-lined baking sheet. Bake 15 minutes, then reduce heat to 400°. Add prepared pork chops to baking sheet with potatoes in a single layer, bake 7-10 minutes more, or until pork reaches an internal temperature of 145° and potatoes are tender. Remove from oven and let sit 5 minutes. Serve with remaining honey mustard mixture drizzled on top of pork chops.
Choose good quality meat for this recipe it will make a huge difference in flavor and it won't cost a lot more either
I like to use brown mustard for the marinade but dijon would also work well
A salad or extra veggies would be great additional side options
If you have leftovers remove the potatoes from the sauce to stop them going soggy
Leftover pork can be chopped up and added to salads or stir-frys.
Remember to follow my instructions for cooking the potatoes ahead of time so everything is ready at the same time, you don't want undercooked potatoes.