Skillet Rosemary Pork Chops with Potatoes and Onions

Serves 2

When you’re craving some serious comfort food, look no further. It’s amazing how much flavor the whole-grain mustard, rosemary, and garlic give to this dish.

Prep: 20 minutes

Cook: 10 minutes

Total: 30 minutes

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon Whole30-compliant whole-grain mustard
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 8 small red potatoes, quartered
• 1 small red onion, cut into 8 wedges
• 2 bone-in pork chops, cut ½ to ¾ inch thick

Preheat the oven to 425°F.

In a small bowl, stir together 1 tablespoon of the olive oil, the mustard, garlic, rosemary, salt, and pepper. In a medium bowl, toss the potatoes and onion with half of the mustard mixture. Brush the remaining mustard mixture on both sides of the chops.

Heat 1 tablespoon of the olive oil in a large cast-iron or heavy ovenproof skillet over medium-high heat. Add the chops to the skillet and cook, turning once, until browned, about 2 minutes. Transfer the chops to a plate and cover to keep warm.

Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the potatoes and onion and cook, stirring occasionally, until browned, about 5 minutes.

Arrange the chops in with the potatoes and onions. Transfer the skillet to the oven and bake until the internal temperature of the chops is 145°F and the potatoes are tender, 10 to 15 minutes.