09/15/2026
👩🍳It’s Foodie Tuesday!👩🍳
Honey-Mustard Pork Chops with Potatoes
These honey-mustard pork chops feature a sweet and tangy sauce draped over juicy pork chops and tender baby potatoes. Shallots and garlic deepen the flavor, while fresh tarragon adds a bright finish.
Ingredients:
1 pound multicolored baby potatoes, scrubbed
1 cup water, divided
4 (4-ounce) boneless center-cut pork chops, (¾-inch thick)
½ teaspoon ground pepper
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, divided
4 medium shallots, quartered
3 medium cloves garlic, minced
⅓ cup country-style Dijon mustard
2 tablespoons honey
1 tablespoon chopped fresh tarragon leaves
Directions:
1. Place potatoes and ½ cup water in a medium microwave-safe bowl. Cover and microwave on High, stirring every 2 minutes, until tender, 6 to 8 minutes total. Drain and set aside.
2. Meanwhile, pat pork chops dry; sprinkle with ½ teaspoon pepper and ¼ teaspoon salt. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the pork and cook until browned and an instant-read thermometer inserted into the thickest part registers 140°F, about 4 minutes per side. Transfer to a plate and cover with foil. (The temperature will rise to 145°F as they rest.) Do not wipe the skillet clean.
3. Melt 2 tablespoons butter in the skillet over medium heat. Add quartered shallots, cut-sides down; cook, undisturbed, until seared and slightly softened, about 3 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in ⅓ cup mustard, 2 tablespoons honey and the remaining ½ cup water and 2 tablespoons butter. Cook, stirring constantly, until the sauce is bubbling and slightly thickened, about 2 minutes.
4. Stir the reserved potatoes into the sauce. Remove from heat. Return the pork chops and any accumulated juices to the skillet, turning to coat in the sauce. Top with 1 tablespoon chopped tarragon.
