Honey Mustard Pork Chops w/ Steamed Sweet Potatoes
Serving Size: 4
Click an option below to see the recipe for a different serving size![Honey Mustard Pork Chops w/ Steamed Sweet Potatoes](https://thedinnerhub.com/storage/bTDH-Mini Honey Mustard Pork w Steamed Sweet Potatoes.jpg)
Description
Our simple homemade honey mustard sauce is the perfect compliment to these tender, juicy breaded pork chops. These chops paired with lightly seasoned sweet potatoes make a complete meal you'll love to serve & enjoy. Main Meal: Calories:786, Saturated Fat:34g,Trans Fat: 0g,Protein:19g, Carbohydrates:33g, Sugars:11g, Sodium:846mg Side Dish: Calories:138, Saturated Fat:2g, Trans Fat:0g, Protein:0g, Carbohydrates:26g, Sugars:8g, Sodium:45mg
Meal Type
Quick
Dietary Preferences
No Preference
Ingredients
- 16 oz Pork Chops
- 1/4 cup Dijon Mustard
- 2 Tbsp Honey
- 1 pint Heavy Whipping Cream
- 1/2 cup All Purpose Flour
- 2 Eggs
- 3/4 cup Italian Bread Crumbs
- 2 Shallots
- 3 Tbsp Salted Butter, divided in half
- Salt & Pepper, to taste
- 20 oz Frozen Sweet Potatoes
- 1 Tbsp Salted Butter
- 2 Tbsp Freeze Dried Garlic
- 1/4 cup Water
Takes to prepare.
Takes to cook.
Takes 30 Minutes total.
Instructions
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Add water to a bowl w/ freeze dried garlic and stir. Peel and finely chop shallot(s). (See video.) Beat egg(s) into a separate bowl.
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Trim any fat from pork chops. Season with salt and pepper. Add half the butter to a skillet. Melt over low heat.
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Add frozen sweet potatoes to a pan that has a lid. Then add the rehydrated garlic (include all the water as well).
Adjust heat to medium and cover with a lid.
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Add flour and bread crumbs to separate plates. Coat each pork chop in flour, then in the egg wash, followed by the bread crumbs. Place in the skillet with the melted butter.
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Increase heat to medium. After frying the pork chops for 3-5 min, flip them over. Cook until done, internal temp should be 160 degrees. Remove from pan and cover to keep warm.
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Add remaining butter back to the same frying pan along with shallots. Saute for ~2 min over medium heat.
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To the shallots, add heavy whipping cream, honey and Dijon mustard. Stir together until nearing a boil. Keep stirring. Reduce heat to low and stir intermittently for 2-3 min.
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Stir butter in to the sweet potatoes. When melted, serve with pork chops. We recommend that you add the reduced honey mustard sauce to the plate first and then plate Pork Chop in sauce. Enjoy!!!