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It’s almost dinner time somewhere🌟 what are you cooking? I just shared a new recipe for one of my easy breezy pork chop dinners that I make pretty regularly 💕 recipe below 👇
4 boneless, center-cut pork chops, 1-inch thick; about 1 pound total
1 tablespoon Aleppo pepper see note
1 tablespoon plus 2 teaspoons extra virgin olive oil
1 pound Yukon gold potatoes, cut into 1-inch cubes
1 red onion, peeled and roughly chopped
1 teaspoon garlic powder
¾ cup chicken stock
1 teaspoon Dijon mustard
1 teaspoon honey add more if you like a sweeter sauce
½ lemon, juiced
¼ cup loosely packed dill, roughly chopped; a pinch reserved for garnish
Salt and pepper
Preheat oven to 425ºF.
Pat the pork chops dry and season with salt, pepper, and Aleppo pepper. Set aside.
Heat 1 tablespoon extra virgin olive oil in a large ovenproof skillet or braising pot over medium heat. Once hot, add the potatoes and season with salt and pepper. Cook, turning occasionally, for 5–7 minutes until the potatoes begin to turn golden brown. Add the red onion and sauté for 5 minutes until it softens. Transfer the potatoes and onion to a plate.
Whisk together the chicken broth, Dijon mustard, and honey. Taste and adjust the seasonings to your preference.
Heat 2 teaspoons of extra virgin olive oil in the skillet over medium heat. Once hot, add the pork chops and cook without moving for 3 minutes. Flip and cook for an additional 3 minutes.
Add the potatoes to the skillet around the pork chops. Pour in the sauce and bring to a boil. Turn off the heat and transfer to the oven for 15–17 minutes or until the pork chops reach 140ºF at the thickest part.
Remove the skillet from the oven. Transfer the pork chops to a plate to rest for 5 minutes.
Return the skillet of potatoes to the stovetop over medium heat. Add the dill and lemon juice and let the potatoes bubble on the stovetop for 3–5 minutes. Taste and season. Turn off the heat.
Arrange the pork chops on a platter and spoon the potatoes around. Garnish with a pinch of dill, and enjoy!
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