Skillet Pork Chops with Crispy Potatoes and Mustard Pan Sauce
Ingredients
- 4pork chops (bone-in, about 1 inch thick)
- 1 poundpotato (baby or fingerling)
- 1yellow onion
- 3 clovesgarlic
- 3 tablespoonwhole grain mustard
- ¾ cupchicken broth
- 4 sprigsfresh thyme
- 2 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Cut potatoes into bite-sized pieces (about 3/4 inch).
- 02
Dice 1 yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Pat pork chops dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add pork chops and sear 5-6 minutes per side until golden and reaching 145°F internal temperature. Transfer to a plate.
- 03
In the same skillet, add potatoes and onion. Sauté 8-10 minutes, stirring occasionally, until potatoes are lightly golden and tender.
- 04
Stir in garlic and cook 30 seconds until fragrant. Add mustard and stir to coat the potatoes.
- 05
Pour in broth, scraping up browned bits from the pan. Add thyme sprigs and return pork chops to the skillet.
- 06
Simmer 4-5 minutes until sauce thickens slightly and pork is cooked through. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to taste. Remove thyme sprigs and serve.
Spice Tips
For a sharper finish, add 1 teaspoon Dijon mustard or 1/2 teaspoon cayenne pepper to the pan sauce. A squeeze of fresh lemon juice or splash of white wine brightens the mustard flavors.
Bone-in pork chops stay juicier than boneless. If using boneless, reduce searing time to 4-5 minutes per side. This reheats well — store covered in the refrigerator for up to 3 days.