What's For Dinner Wednesday: One-Pan Honey Mustard Pork Chop Skillet

I'm back with a new recipe today-- and it's an easy one pan dinner with tons of great flavor!

I have a bad habit of buying pork chops in bulk (they're always BOGO at my grocery store), getting them home, and then never coming up with something creative to do with them. At that point, they've been around so long they have become freezer burned or we season and grill them and dinner is... boring. Well, I wanted to make sure that these pork chops were not only used, but were tasty too. Well, this skillet dinner is the answer to that dilemma!

Boneless pork chops are seared until brown and then combined with hearty vegetables like potatoes and green beans and roasted in a flavorful honey mustard sauce. They're all roasted together in one pan until the vegetables are beautifully caramelized. The sauce is made from pantry staples, so this is a great recipe to pull out in a pinch. And you can't go wrong with honey mustard!

In addition to making delicious pork chops, I also wanted to make a dinner that was easy and with limited cleanup-- I'm all about meals like this these days-- and cooking everything in the skillet makes cleaning up really easy.

Ingredients:

• 1/2 Tbs. butter
• 1 Tbs. olive oil, divided
• 2 boneless pork chops
• Salt and pepper, to taste
• 4 redskin potatoes, cut into 1-inch dice
• 1/2 lb. green beans, trimmed
• 1/2 cup fat free low sodium chicken broth
• 1 Tbs. honey
• 2 Tbs. whole grain mustard
• 2 tsp. ground mustard
• 1 tsp. dry parsley
• 1 garlic clove, minced

Preheat oven to 350 degrees.

Heat the butter and 1/2 Tbs. olive oil in a large cast iron skillet over medium high heat. Season the pork chops with salt and pepper and add to the pan. Cook the pork chops for 4-5 minutes on each side, until browned. Remove pork chops from pan and set aside.

Meanwhile, place potatoes in a microwave safe bowl. Cover and microwave on medium for 5 minutes until potatoes begin to soften.

Add the remaining 1/2 Tbs. oil to the pan.  Add potatoes and saute for 4-5 minutes, stirring occasionally. Place the green beans in the pan and saute for another 3-4 minutes, until beans begin to soften and potatoes begin to brown. Nestle the pork chops into the center of the pan with potatoes and beans surrounding them.

In a small bowl, combine chicken broth and next 5 ingredients through garlic. Pour mixture evenly over the top of the pork and vegetables. Transfer the pan to the oven and bake for 15 minutes, until potatoes are fork tender.