Honey-Dijon Pork Chops with Tangy Potato Salad

Yields:
4
Prep Time:
15 mins
Total Time:
40 mins
This marinade is bomb.
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Ingredients
- 1 1/2 lb. fingerling potatoes or new potatoes, halved or quartered lengthwise if large (about 1" thick)
- 4 butterflied pork loin chops (about 2 lbs. total)
- 1 tsp. coriander
- kosher salt
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. honey
- 1 Tbsp. Dijon mustard
- 1 Tbsp. capers
- 1 Tbsp. chopped fresh parsley, plus more for garnish
- 1 Tbsp. white wine vinegar
Directions
- Step 1Fill a pot with 1" water and set a steamer insert inside. Bring to a boil and add potatoes to the insert. Cover and steam potatoes until you can easily insert a fork into the center, 18 to 22 minutes.
- Step 2Meanwhile, season pork on all sides with coriander, salt and pepper. In a large, non-stick skillet over medium-high heat, heat 1 tablespoon oil. Cook the pork in batches, turning once, until golden brown and almost cooked through, 6 to 8 minutes. Mix honey and Dijon together in a small bowl and brush onto the pork, turning and cooking until the glaze coats the pork and looks matte, about 2 minutes more.
- Step 3Toss steamed potatoes with capers, parsley, vinegar and remaining tablespoon oil and season with salt and pepper. Serve alongside pork, sprinkled with additional parsley leaves.
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