The sweet chili sauce on the pork chops is so tasty and amazing! And the best part is that the entire meal is cook in one skillet… That means less dishes!
4 bone-in pork loin centre-cut chops (about 1 1/2 lb)
2 onions, cut in rings
4 peeled and quartered potatoes
1 cup chili sauce
1 tsp. Dijon mustard
1/2 cup water
1. Trim any excess fat from chops. Sprinkle with pinch each salt and pepper.
2. In large ovenproof skillet, heat 1 tbsp. oil (canola or vegetable) over medium-high heat; brown chops, about 5 minutes per side.
3. Drain off fat. Transfer to plate.
4. Add onions to skillet and reduce heat to medium; cook, stirring often, for 5-10 minutes or until browned.
5. Return chops to pan along with potatoes.
6. Combine chili sauce, mustard and water; pour over top.
7. Cover skillet and bake in 375F oven for 1 hour.
8. Uncover and bake for 10-15 minutes longer or until sauce is thickened and pork and potatoes are tender.
It looks like a lot of steps but it is actually really easy to make this dish.
My biggest recommendation is try cooking it for a little less time. I found the pork very dry and needed lots of sauce (it’s a good thing the sauce is so fantastic). Maybe 45 minutes and then use a meat thermometer to make sure it is cooked. Or maybe remove them before putting the skillet back in uncovered for the last 10-15 minutes.
I ended up cutting the potatoes into slices because I wasn’t sure if they would fit in my skillet (it was a very tight fit with the 4 pork chops so make sure that your skillet is big enough for everything). So when the skillet went into the oven, the bottom layer was the onions, then I placed all of the potatoes, then the pork, and finally the sauce.
Speaking of the sauce, I used sweet chili sauce since I didn’t want it too spicy for me but you can use regular. And I used Honey Dijon mustard because that is what I had. And I used a little bit less water than called for; I used about 3/8 of a cup. I think it all worked out very well.
When serving the pork, I poured some extra sauce on top of the chop. Then put a heaping scoop or two of potatoes, making sure to dig to the bottom of the skillet to get plenty of onions (pretty sure the onions were my favorite part).