Smoky Mustard Pork Chops with Roasted Potatoes and Apple Slaw

These smoky mustard pork chops are the perfect weeknight dinner. Seasoned with a savory blend of spices, the pork develops a beautiful golden crust as it sears. A velvety pan sauce made with smoky mustard and sour cream captures all those delicious caramelized bits, creating a rich finish.

Serve the chops alongside crispy roasted red potatoes and a bright, creamy apple coleslaw. The slaw adds a refreshing crunch that balances the richness of the pork and sauce. This complete meal comes together in under an hour and is sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Measure ¼ cup water (½ cup for 4 servings) and set aside. Quarter potatoes and toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, halve, core and thinly slice apple; stack a few slices at a time and cut into thin matchsticks. Trim and thinly slice scallions, separating whites from greens.
3. In a medium bowl, combine coleslaw mix, apple, mayonnaise, ½ tablespoon vinegar and ¼ teaspoon sugar (1 tablespoon vinegar and ½ teaspoon sugar for 4 servings); season with salt and pepper. Stir until thoroughly combined.
4. Pat pork dry with paper towels and season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. Lower heat if pork browns too quickly. Turn off heat; transfer pork to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits for flavor).
5. If needed, add another drizzle of oil to the pan used for pork. Heat over medium-high heat and add scallion whites; cook, stirring frequently, until softened, about 30 seconds. Add remaining vinegar and cook until mostly evaporated, 3-5 seconds. Add mustard, stock concentrate and reserved water. Remove from heat; stir in sour cream and 1 tablespoon butter (2 tablespoons for 4 servings).
6. Thinly slice pork crosswise. Divide pork, slaw and potatoes between plates. Spoon pan sauce over pork and garnish with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute red potatoes with Yukon Gold or baby potatoes. Adjust roasting time as needed.

What can I use instead of smoky mustard?

If you don’t have smoky mustard, you can mix regular Dijon mustard with a pinch of smoked paprika.

Can I make the slaw ahead of time?

Yes, you can prepare the slaw up to a few hours in advance. Keep it refrigerated and stir before serving.