Here is a naturally gluten and dairy free dinner recipe ready in under 30 minutes with a delicious Honey Mustard glaze over Pork Chops and Mini Potatoes. These pork chops are so moist and served with a golden brown crust. Add the tender mini potatoes for an easy skillet recipe-- not too sweet, but just right.
With just a few common pantry staples, you can enjoy a delicious Honey Mustard sauce that perfectly complements the potatoes and pork. Plus the texture of this sauce is spot on in every delicious bite.
This is truly an easy recipe to share with your family and friends. We enjoy this tasty dinner recipe year-round, particularly when we come across nice 1-inch thick pork chops on sale.
And haven't you noticed there are so many pork chop recipes? It is such a versatile meat. We also have a wonderful Pork Chops with creamy homemade Mushroom Gravy recipe. You will love the taste of the mushroom gravy over the tender pork chops, too.
Honey Mustard Pork Chops with Potatoes is a tasty meal perfect for preparing after a busy workday or during a weekend on the go. The sweet yet tangy flavors of the sauce are even kid-approved.
Ingredient Notes
Honey Mustard Pork Chops with Mini Potatoes
- mini potatoes-- rinsed and halved
- 4 pork chops-- we prefer a 1-inch thick cut, bone-in or boneless
- dairy free butter-- our go-to is Earth Balance Buttery Sticks
- grapeseed oil-- or use your favorite oil of choice
- fresh lemon juice-- fresh always tastes best
- honey
- Dijon mustard-- we stock our pantry with Annie's Organic Dijon Mustard, here is their FAQ page regarding allergies
- smoked paprika
- kosher salt
- ground black pepper
- optional-- fresh chopped parsley to garnish
kitchen utensils and essentials
- large skillet - one of our favorite nonstick skillets to use.
- stock pot
- meat thermometer-- this is another kitchen must. It takes the guesswork and stress out of grilling, baking, and pan frying meats
- small bowl
- citrus juicer-- we use this several times a week with our dinner and dessert recipes! There is no waste or mess when using a citrus juicer, and it is one of our favorite kitchen gadgets.
frequently asked questions
We also love serving this pork chop recipe with our creamy mashed potatoes {hello secret ingredient!}, homemade green bean casserole, and our crispy wedge salad.
And you can also prepare a side of baked potato wedges and dip them in our homemade Chick-Fil-A Sauce-- yes, for real!
Also, steamed green beans, steamed asparagus {our fav!}, sauteed Brussel sprouts, and cauliflower rice all taste wonderful with this recipe dish.
Remove the pork chops from the refrigerator about 20 minutes before you start cooking.
The meat will heat more evenly in the pan when it is at room temperature. This simple tip will make a big difference in your pork chops.
Either way we suggest using a meat thermometer to enjoy this recipe safely.
Stick the thermometer into the thickest part of the meat, hitting no bone.
Pork cooking temperatures are medium-well (155-160 degrees Fahrenheit) and well-done (160 degrees).
Yes, when any moisture on the pork chops is exposed to the heat, it steams the meat, and instead of a deep, golden-brown crust, you end up with a pale grey exterior.
This is a hot tip we must have missed in middle school home economics, but we are glad we eventually came across it. Be sure to pat your pork chops as dry as you can with paper towels right before searing them in the hot skillet.
Leftover Honey Mustard Pork Chops should be stored in an airtight container and can be kept in the fridge for up to 4-5 days.
You can freeze cooked pork chops in a freezer safe container or freezer safe bag for up to 3 months. Thaw them in the fridge before reheating.
More Dinner Recipes
- steak salad-- plenty of greens, veggies, tangy dairy free Bleu cheese, and perfectly grilled thin slices of steak make this Steak Salad a healthy, go-to dinner recipe you cannot say no to
- roasted salmon-- moist, flaky, and caramelized oven roasted salmon recipe ready to put on the table in under 30 minutes
- taco stuffed peppers-- seasoned lean ground beef, sweet corn, black beans and a zesty enchilada sauce topped with dairy free cheese and sour cream with fresh cilantro garnishes
After Dinner Dessert Recipes
- chocolate chip cream cheese bars-- two layers of chocolate chip cookie dough with a cream cheese layer in between and loaded with semisweet chocolate chips; this is an addictive treat
- zucchini bars-- moist and tender bars spiced with ground cinnamon and topped with a creamy, tangy, dairy free cream cheese frosting and handfuls of chopped walnuts
- oreo brownie cookies-- a rich brownie cookie topped with a decadent buttercream frosting sprinkled with crushed oreo cookie crumbs that look and taste just like a Crumbl Cookie
- classic apple crisp-- an easy old-fashioned dessert that makes you feel all warm and cozy the ultimate comfort dessert, no matter the season. And what sets this recipe apart is there is double the topping so everyone gets plenty
Ingredients
- 1 lb mini potatoes rinsed and halved
- 2 tablespoon dairy free butter divided
- 2 tablespoon grapeseed oil divided
- 4 1-inch pork chops bone-in or boneless, pat dry, seasoned with salt and pepper
- 1 tablespoon fresh lemon juice
- ¼ c honey
- ⅓ c Dijon mustard
- 1 teaspoon smoked paprika
- kosher salt and ground black pepper to taste
- optional-- fresh chopped parsley for garnish
Instructions
- Add potatoes to boiling water in a stock pan and cook for 8 minutes. Drain water.
- While the potatoes cook, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat in a large saucepan. Once the butter is melted, add in the seasoned pork chops. Cook 4-5 minutes per side until cooked through; remove to a plate. Use a meat thermometer as pork should be cooked to 155-160°F for medium well.
- Do not clean out the skillet. Instead over medium heat, add in the additional butter and oil. Transfer the potatoes and cook until they have a nice crust on them.
- In a medium-sized bowl, add in the glaze ingredients (lemon, honey, mustard, and smoked paprika).
- Pour glaze into the saucepan, add the pork chops back to the saucepan and allow to set for 2-3 minutes until sauce thickens. Drizzle sauce over pork chops and potatoes. Garnish with fresh chopped parsley and serve.
- Cover and refrigerate any leftovers.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
Hey, It's Victoria!
Welcome! Victoria creates yummy gluten and dairy free recipes to make mealtime more delicious and less stressful without breaking the bank.