Honey Mustard Pork Chops and Potato Skillet is a simple, one-pan meal that’s packed with flavor. The pork chops get a lovely sweet and tangy glaze from the honey mustard sauce, while the potatoes roast alongside to crispy, golden perfection. It’s a dish that looks and smells like comfort food but comes together quickly and easily.
I love making this dish when I want something satisfying without a lot of fuss. The sauce is the star here—just a mix of honey, mustard, and a few spices that turns ordinary pork chops into something special. Cooking everything in one skillet means less cleanup, which is always a win in my book!
My favorite way to serve this is right from the skillet, with a simple side salad or some steamed veggies to add a fresh crunch. It’s a meal that always gets compliments, and I find it really comforting on a chilly evening. Plus, leftovers warm up great the next day, so I don’t mind making a bit extra.
Key Ingredients & Substitutions
Pork chops: Bone-in chops add flavor and stay juicy better, but boneless works too. Just watch cooking time to avoid drying out. I like thicker chops for a tender bite.
Baby potatoes: These roast nicely and cook evenly. If you don’t have baby potatoes, use fingerlings or small Yukon golds. Cut larger potatoes smaller for even cooking.
Mustard & honey: Dijon mustard gives tang, while honey adds sweetness. If you prefer a milder sauce, use yellow mustard, or swap honey for maple syrup or agave nectar for a different sweetness.
Smoked paprika & thyme: These spices add warmth and earthiness. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can work. Fresh thyme is great if you have it, but dried works well too.
How Do I Get Perfectly Cooked Pork Chops and Crispy Potatoes in One Skillet?
Getting both pork chops and potatoes cooked right in one skillet is all about timing and layering.
- Sear the pork chops first to get a golden crust and lock in juices, then remove them from the pan.
- Sauté onions and garlic to build flavor base for the potatoes.
- Cook the potatoes with seasoning and some sauce so they start browning and absorb flavors before adding the pork back.
- Place pork chops on top of potatoes and finish cooking in the oven for even heat. This lets potatoes get tender and chops reach the perfect doneness without drying out.
- Rest the pork chops after cooking to keep them juicy.
Using an oven-safe skillet helps with smooth transfer and easy cleanup. This method gives you crispy potatoes with tender, flavorful pork chops every time.
Equipment You’ll Need
- Oven-safe skillet or cast-iron pan – I like it because it heats evenly and goes directly from stove to oven without fuss.
- Measuring spoons and cups – for mixing the honey mustard sauce exactly right.
- Kitchen tongs – make flipping the pork chops easy without poking holes in them.
- Baking sheet or oven-proof dish (if needed) – useful if you want to add extra veggies or finish baking in the oven.
- Cutting board and knife – for chopping garlic, parsley, and prepping potatoes nicely.
Flavor Variations & Add-Ins
- Use apple cider vinegar or balsamic vinegar in place of honey for a tangy twist.
- Add cooked bacon or pancetta bits on top before serving for extra richness.
- Stir in sautéed mushrooms or bell peppers with the potatoes for more color and flavor.
- Swap pork chops for chicken breasts or thighs if you prefer poultry.
Honey Mustard Pork Chops and Potato Skillet
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in or boneless pork chops (about 1-inch thick)
- 1.5 lbs baby golden potatoes, halved or quartered if large
- 2 tbsp olive oil, divided
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Honey Mustard Sauce:
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp whole grain mustard (optional, for texture)
- 1 tsp smoked paprika
- 1/2 tsp dried thyme or Italian seasoning
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
About 10 minutes to prep and sear everything, plus 20-25 minutes to roast in the oven. Overall, you’ll spend around 35 minutes from start to finish. This recipe is quick enough for a weekday meal but special enough to impress!
Step-by-Step Instructions:
1. Get Ready and Make the Sauce:
Preheat your oven to 400°F (200°C). In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), smoked paprika, dried thyme, salt, and pepper. Set this tasty sauce aside for later.
2. Sear the Pork Chops:
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season both sides of the pork chops with salt and pepper. Once the oil is hot, add the pork chops and cook them for 3 to 4 minutes per side, until they’re beautifully golden brown. Remove the chops and set them aside for now.
3. Cook the Veggies and Potatoes:
In the same skillet, add the remaining 1 tablespoon olive oil. Toss in the sliced onions and sauté for 2-3 minutes until they’re soft. Then add the minced garlic and cook for another 30 seconds until fragrant. Next, add the halved baby potatoes, season with salt and pepper, and let them cook for about 5 minutes, stirring occasionally, until they start to brown nicely.
4. Combine & Roast:
Pour half of your honey mustard sauce over the potatoes and onions, stirring to coat everything evenly. Nestle the pork chops right on top of this delicious potato mixture. Brush the rest of the sauce over the pork chops for extra flavor. Now, place the skillet in your preheated oven and roast everything for 20 to 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender.
5. Rest and Serve:
Carefully remove the skillet from the oven and let the pork chops rest for about 5 minutes to keep them juicy. Sprinkle freshly chopped parsley over the whole dish before serving for a lovely fresh finish.
Enjoy your delicious, juicy Honey Mustard Pork Chops along with perfectly cooked golden potatoes—all made easily in one skillet!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the fridge overnight before cooking. Pat them dry with paper towels to remove excess moisture, which helps achieve a nice sear.
Can I Substitute Sweet Potatoes for Baby Potatoes?
Absolutely! Cut sweet potatoes into similar-sized pieces so they cook evenly. Keep in mind sweet potatoes may cook a little faster, so check tenderness during roasting.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep the pork chops tender and the potatoes crispy.
Can I Make This Recipe Dairy-Free?
Yes! This recipe is naturally dairy-free, so no adjustments needed. If you want to add creaminess, consider a dairy-free alternative like coconut cream or cashew cream.
