Pork Chops N Potatoes in Mustard Sauce
Savor the comforting flavors of this hearty and creamy "Pork Chops N Potatoes in Mustard Sauce" recipe, where tender, golden-seared pork chops meet velvety slices of russet potatoes in a luxurious mustard-infused sauce. This one-pan wonder combines the tanginess of Dijon mustard, the texture of whole-grain mustard, and the richness of heavy cream, all enhanced by sautéed onions, garlic, and a splash of chicken broth for depth. Perfect for busy weeknights or cozy dinners, this dish is ready in just about an hour and is adorned with a sprinkle of fresh parsley for a burst of brightness. Whether you're craving a comforting classic or an elevated twist on meat and potatoes, this easy-to-follow recipe offers an irresistible balance of flavors and textures your family will love!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 3 large Russet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 3 teeth Garlic cloves
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 3 tablespoons Dijon mustard
- 1.5 tablespoons Whole-grain mustard
- 1.5 teaspoons Salt
- 0.75 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and cut them into 1/4-inch thick slices. Set aside in a bowl of cold water to prevent browning.
Pat the pork chops dry with paper towels and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium, add the remaining olive oil and butter to the skillet. Once melted, add the sliced onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Drain the potatoes and add them to the skillet. Pour in the chicken broth and bring the mixture to a simmer. Cook for 8-10 minutes, stirring occasionally, until the potatoes are just tender.
Stir in the Dijon mustard, whole-grain mustard, heavy cream, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix well until the sauce is smooth and creamy.
Nestle the pork chops back into the skillet, ensuring they are partially submerged in the sauce. Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, or until the pork chops are cooked through and the potatoes are fork-tender.
Garnish with freshly chopped parsley before serving. Serve hot with a drizzle of the mustard sauce.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 6390 mg | 278% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 16.7 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 7176 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
