I’ve had some pork chops in my freezer for a while now and I hadn’t made them yet because, honestly, I’ve been a bit intimidated. I had never cooked them before and I never really ate pork chops growing up either so I was starting with no experience. I’m so, so glad that I finally gave it a go though! The pork chops came out so well – they’re tender, delicious, and the sauce is just unreal. I really want to eat it by the spoonful…
However, pork chops don’t make a whole meal. I went to a local farm stand for the first time and it was an experience, in the best way. They do a deal where you can fill a good sized bag with (almost) anything they have for $20! I got so many good things, but I’m using the brussel sprouts and baby potatoes for this prep. I know I’ve made both before, but I just love them so much.
Okay, let’s take a closer look at these elements:
- the pork chops – these were surprisingly easy to make! just season the meat and cook for a few minutes on each side until it comes up to temperature then let rest. the fun part is the sauce! I added some butter to the pan, scraped up all the delicious bits, then added some honey, mustard, thyme, and garlic and reduced until it became a beautiful sauce. coat the pork chops in it and you’re done!
- the brussel sprouts – I know these have a bad rap, but they’re so good if cooked right! just toss with oil, salt, and pepper then roast at a high temperature until nice and browned. remember, color is flavor so don’t be afraid to let them cook for a bit!
- the smashed potatoes – all potatoes are good potatoes, but these have all of the best potato characteristics. you get some crunchy crispy bits on the outside and some soft, fluffy, deliciousness on the inside. the key is to use enough oil! if there isn’t enough, they seem to dry out and it’s not great.
That’s it! Such a delicious prep and I really can’t wait to eat it this week.
Honey Mustard Pork Chops with Smashed Potatoes and Roasted Brussel Sprouts
This meal is perfect for a quick dinner or satisfying meal prep! The pork chops are served in a delicious sauce that is perfect alongside the roasted brussel sprouts. Smashed potatoes are never a bad idea and are a great finishing touch for this meal!
For the Pork Chops
- 2 pork chops
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 Tbsp oil
- 1 Tbsp butter
- 6 cloves garlic, minced
- leaves from 2-3 sprigs thyme
- 1/4 cup honey
- 1/4 cup water
- 2 tbsp dijon mustard
For the Smashed Potatoes
- 1 lb baby potatoes
- 3-4 Tbsp olive oil
- salt & pepper
For the Brussel Sprouts
- 1 lb brussel sprouts
- 2 tbsp olive oil
- salt & pepper
- boil the potatoes: fill a large pot about halfway with water and bring to a boil. add 1 Tbsp salt and the potatoes and boil until tender - about 15 minutes for smaller potatoes. you'll know they're done when you can easily pierce them with a fork
- prep the veg: preheat the oven to 425*. while the potatoes are boiling, prep the rest of your ingredients. cut off the ends of the brussel sprouts, cut them into quarters, and place on a large baking sheet. mince the 6 cloves of garlic for the pork chops and set aside.
- smash the potatoes: when the potatoes are done, drizzle half of the oil onto a large sheet pan and place the boiled potatoes on it. use the bottom of a glass or measuring cup to smash each potato, making them between 1/4 and 1/2 inch thick. drizzle with the remaining oil and top with salt and pepper
- roast the veg: add oil, salt, and pepper to the prepped brussel sprouts and toss to coat. spread out on the pan then place then brussels and potatoes into the preheated oven. start checking for doneness after 20 minutes - they should be a deep golden brown and the brussel sprouts should be easily pierced with a fork.
- cook the pork chops: season all sides of the pork chops with garlic powder, salt, and pepper. heat a cast iron or another oven safe pan over medium high heat. add the oil and, once hot, place the pork chops in the pan. cook for 4-5 minutes per side or until the internal temperature reaches 145*. if your pork chops are thicker than 1 inch, they'll take a couple of extra minutes per side. once thoroughly cooked, remove from the pan
- make the sauce: reduce the heat to medium and add the butter to the pan. scrape all of the goodness from the bottom of the pan as the butter melts. add the mustard, honey, thyme, water, garlic, and a pinch of salt to the pan and stir to combine. increase the heat to medium high and cook, stirring frequently, until thickened. carefully taste and adjust seasoning as needed
- finish the pork chops: add the meat and any juices back to the pan and coat in the sauce. pop the whole skillet under the broiler for 2-3 minutes until the there's just a bit of caramelizing. keep a close eye on it, it'll burn easily!
- enjoy! if eating for dinner, serve immediately. if using for meal prep, let everything cool before storing in separate containers. reheat in the microwave or oven when ready to enjoy
See tips above for variation ideas for this recipe!