A pork chop that is still moist inside with a little bit of sweetness from the home made honey mustard is a great dish for the colder months. The honey mustard can be bought however a freshly made one does taste better.
4 bone in pork chops( about 3/4 inch thick)
1 oz brown mustard seeds
1 oz yellow mustard seeds
1/2 oz celery seeds
1/2 cup white wine vinegar
1/2 cup honey
1 pound red skinned potatoes
4 oz butter
1 tablespoon olive oil
Rosemary
4 garlic cloves
Salt and pepper to taste
First heat up water in a pan big enough for the potatoes. Bring to a boil and put the potatoes in. Leave for about an hour untill tender.
Next in a small saucepan on a low heat put the vinegar in along with the mustard seeds and celery seeds. Mix and cook untill all liquid has been absorbed. Take off heat and made honey stir well and chill.
In a cast iron pan or sautee pan heat up the oil and 1 oz of butter untill hot. Salt and pepper the chops on each side. Place the pork chops in and sear each side for about a min. Then place 2 oz of butter into the pan along with the garlic and rosmary and bast the pork chops. To do this grab a spoon and just keep scooping the butter up and pouring over the chops. Do this each side for about 2 min.
Remove the chops from the pan and place on a baking sheet. Put a tablespoon of the honey mustard on each chop covering the top of each one. Place into the oven preheated to 350 degrees. Cook for about 5 -6 min.
Now grab the potatoes and cut into quarters. Place in a sautee pan over high heat with oil and 1 oz of butter. Sautee untill crispy and brown on the cut sides. Finely chop some rosemary along with garlic and toss in. Add salt and pepper to taste.
Place the potatoes on a plate along with the chops and enjoy
Great food and travel 