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Step-by-Step Instructions
1. Marinate the Pork Chops:
- In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, minced garlic, olive oil, salt, and pepper until well combined.
- Place the pork chops in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
2. Prepare the Potato Skillet:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced onions to the skillet and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes.
- Remove the caramelized onions from the skillet and set aside.
- In the same skillet, add the baby potatoes, arranging them in a single layer.
- Season the potatoes with salt and pepper to taste and cook until they are golden brown and fork-tender, about 10-15 minutes.
3. Cook the Pork Chops:
- While the potatoes are cooking, preheat another skillet or grill pan over medium-high heat.
- Remove the pork chops from the marinade, shaking off any excess.
- Place the pork chops in the preheated skillet or grill pan and cook for 4-5 minutes per side, or until they are browned and cooked through, with an internal temperature of 145°F (63°C).
- Transfer the cooked pork chops to a plate and let them rest for a few minutes before serving.
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