41-inchpork chopsbone-in or boneless, pat dry, seasoned with salt and pepper
1tablespoonfresh lemon juice
¼choney
⅓cDijon mustard
1teaspoonsmoked 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.