Mustard Pork Chops With Smashed Potatoes and Peas
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb medium red potatoes, diced into 2-inch pieces
- 1 (10 ounce) package frozen peas
- 2 scallions, thinly sliced
- 3 tablespoons olive oil
- 24 ounces boneless pork chops (about 3/4-inch thick)
- 3⁄4 cup white wine
- 2 tablespoons Dijon mustard
- 1 teaspoon salt, divided
- 1⁄2 teaspoon pepper
directions
- Place the potatoes in a medium saucepan with enough water to cover and bring to a boil. Add 1/2 tsp salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking. Drain and gently smash with the scallions, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper.
- Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat. Season the pork with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 4 to 6 minutes per side; transfer to plates.
- Add the wine to the skillet and simmer, stirring, for 1 minute. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.
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RECIPE SUBMITTED BY
<p>I am a Yankee transplant to the low country. My mom was English, so my cooking style reflects this. My favorite cookbook was McCall's Cookbook which is no longer in print. I've been married to a gourmand for 41 years, so I get lots of practice cooking. We have three daughters that I share recipes with and seven grandchildren -- none old enough to cook yet, but I think we have some budding chefs!</p>