First Step: Prep ingredients
Begin by par-boiling 1 pound of baby yellow potatoes in salted water until fork-tender, about 10 to 15 minutes. Drain and set aside. Pat dry 4 boneless pork chops, then season generously with kosher salt and freshly ground black pepper. Let pork chops rest at room temperature for 10 minutes to enhance even cooking and reduce sticking.

Second Step: Crisp the potatoes
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the par-boiled potatoes and cook, turning occasionally, until their skins become golden brown and crisp, approximately 8 to 10 minutes. Remove potatoes from skillet and set aside.

Third Step: Sear the pork chops
In the same skillet, add another tablespoon of olive oil and, if using, 1 tablespoon butter. Heat over medium-high until shimmering. Add seasoned pork chops and cook for 4 to 5 minutes per side, browning well and achieving an internal temperature of 145°F (63°C) for juicy, tender meat. Remove chops and tent with foil to rest for 5 minutes.

Fourth Step: Make the honey mustard sauce
In a small bowl, whisk together ½ cup low-sodium chicken broth, ⅓ cup honey, ⅓ cup Dijon mustard, 2 tablespoons whole grain mustard (optional), 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon paprika, and 1 tablespoon lemon juice or apple cider vinegar if using.

Fifth Step: Combine and simmer
Reduce skillet heat to medium-low and pour the prepared honey mustard sauce into the pan. Stir continuously and simmer for 2 to 3 minutes until the sauce thickens slightly and melds with the pan’s browned bits.

Sixth Step: Return pork and potatoes to skillet
Gently add the rested pork chops and crispy potatoes back to the skillet. Toss to coat evenly in the honey mustard sauce. Heat through for 1 to 2 minutes until everything is hot and flavorful.

Final Step: Garnish and serve
Sprinkle chopped fresh parsley over the dish to add a pop of color and freshness. Serve immediately, either on its own or alongside a crisp green salad or steamed vegetables.