Pan-Seared Pork Chops with Creamy Honey Mustard Gravy, Roasted Broccoli and Sweet Potato Carrot Mash

These pan-seared pork chops are anything but ordinary. Topped with a luscious creamy honey mustard gravy, they bring together sweet and savory flavors in every bite. The gravy is so good you’ll want to spoon it over everything on the plate-including the tender roasted broccoli and the velvety sweet potato and carrot mash.

This complete meal comes together in about 40 minutes, making it perfect for busy weeknights. The pork chops are seasoned with smoked paprika and seared to perfection, while the mash is rich and creamy thanks to a touch of sour cream and butter. It’s a dinner that will have everyone at the table asking for seconds.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

24 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce HoneyView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Trim and thinly slice scallions, separating greens and whites. Peel carrots and sweet potatoes; cut both into ½-inch cubes.
2. Place carrots and sweet potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 20 minutes. Scoop out ¼ cup cooking water, then drain and return cubes to pot.
3. Meanwhile, toss broccoli with a large drizzle of olive oil and a big pinch of salt and pepper on a baking sheet. Roast in oven until crisp and edges are tender, 15-20 minutes.
4. While broccoli roasts, pat pork dry with a paper towel and season all over with salt, pepper and half the paprika. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add pork and cook to desired doneness, 5-7 minutes per side. Remove from pan and set aside on a plate to rest. Wipe out pan.
5. Melt 1 tbsp butter in the same pan over medium-low heat. Add scallion whites and cook, stirring, until just softened, about 1 minute. Whisk in stock concentrate, mustard, honey and ½ cup water. Simmer until reduced, 2-4 minutes. Reduce heat to low and whisk in 2 tbsp sour cream and 1 tbsp butter. Remove from heat. Season gravy with salt, pepper and remaining paprika. Set aside.
6. Mash carrots and sweet potatoes in the pot until smooth. Stir in remaining sour cream and 3 tbsp butter. Season with salt and pepper. If too stiff, stir in reserved cooking water 1-2 tbsp at a time until creamy.
7. Divide broccoli, mash and pork between plates. Stir any juices released by pork into gravy. Spoon gravy over pork. Sprinkle everything with scallion greens and serve.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook faster.

Can I substitute the sour cream?

You can use plain Greek yogurt or crème fraîche instead of sour cream for a similar tangy flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.