Honey-Mustard Pork Chops with Pimento Cheese Potato Salad
By Jessica RudolphPublished on September 13, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
1½ pounds red potatoes, unpeeled, cut into ½-inch pieces1¾ teaspoons table salt, divided, plus salt for cooking potatoes2 tablespoons distilled white vinegar 4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed1 tablespoon vegetable oil ½ cup mayonnaise 1 (4-ounce) jar diced pimentos, drained and patted dry3 scallions, sliced thin4 teaspoons yellow mustard, divided4 ounces yellow extra-sharp cheddar cheese, shredded (1 cup)1 tablespoon honey
Before You Begin
We like the iconic look of yellow cheddar, but white can be substituted.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add 1½ pounds unpeeled red potatoes, cut into ½-inch pieces, and 2 tablespoons table salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, rinse under cold water, then drain well. Spread potatoes on rimmed baking sheet and pat dry with paper towels. Drizzle potatoes with 2 tablespoons distilled white vinegar and toss to combine; refrigerate until cooled.
- Meanwhile, pat 4 trimmed boneless pork chops dry with paper towels and sprinkle with 1¼ teaspoons salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 135 to 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil.
- Stir ½ cup mayonnaise; 1 (4-ounce) jar diced pimentos, drained and patted dry; 3 thinly sliced scallions; 2 teaspoons yellow mustard; and remaining ½ teaspoon salt together in large bowl. Add 1 cup shredded extra-sharp cheddar cheese and potatoes and toss to coat. Stir 1 tablespoon honey and remaining 2 teaspoons mustard together and brush over pork chops. Slice and serve.
Time
45 minutesYield
Serves 4Ingredients
1½ pounds red potatoes, unpeeled, cut into ½-inch pieces
1¾ teaspoons table salt, divided, plus salt for cooking potatoes
2 tablespoons distilled white vinegar
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
1 tablespoon vegetable oil
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained and patted dry
3 scallions, sliced thin
4 teaspoons yellow mustard, divided
4 ounces yellow extra-sharp cheddar cheese, shredded (1 cup)
1 tablespoon honey
Ingredients
1½ pounds red potatoes, unpeeled, cut into ½-inch pieces
1¾ teaspoons table salt, divided, plus salt for cooking potatoes
2 tablespoons distilled white vinegar
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
1 tablespoon vegetable oil
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained and patted dry
3 scallions, sliced thin
4 teaspoons yellow mustard, divided
4 ounces yellow extra-sharp cheddar cheese, shredded (1 cup)
1 tablespoon honey
Ingredients
1½ pounds red potatoes, unpeeled, cut into ½-inch pieces
1¾ teaspoons table salt, divided, plus salt for cooking potatoes
2 tablespoons distilled white vinegar
4 (6- to 8-ounce) boneless pork chops, ¾ to 1 inch thick, trimmed
1 tablespoon vegetable oil
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained and patted dry
3 scallions, sliced thin
4 teaspoons yellow mustard, divided
4 ounces yellow extra-sharp cheddar cheese, shredded (1 cup)
1 tablespoon honey
Why This Recipe Works
Everything about this meal is quick and simple. For a speedy potato salad, we cut potatoes into small cubes that cooked in less than 10 minutes in boiling water, cooled them under cold running water, and patted them dry to remove any excess moisture. We added shredded cheddar and jarred diced pimentos to a classic mayo-mustard-vinegar potato salad dressing to give it a pimento cheese spin. Boneless pork chops were a fast and tasty protein to serve with the potato salad, and we ensured these cooked evenly throughout by flipping them every 2 minutes in the skillet. A tangy-sweet honey mustard brushed on top of the chops added pizzazz.
Before You Begin
We like the iconic look of yellow cheddar, but white can be substituted.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add 1½ pounds unpeeled red potatoes, cut into ½-inch pieces, and 2 tablespoons table salt; return to boil and cook until tender, 8 to 10 minutes. Drain potatoes, rinse under cold water, then drain well. Spread potatoes on rimmed baking sheet and pat dry with paper towels. Drizzle potatoes with 2 tablespoons distilled white vinegar and toss to combine; refrigerate until cooled.
- Meanwhile, pat 4 trimmed boneless pork chops dry with paper towels and sprinkle with 1¼ teaspoons salt. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add pork and cook, flipping every 2 minutes, until well browned and meat registers 135 to 140 degrees, 8 to 12 minutes. Transfer to carving board and tent with foil.
- Stir ½ cup mayonnaise; 1 (4-ounce) jar diced pimentos, drained and patted dry; 3 thinly sliced scallions; 2 teaspoons yellow mustard; and remaining ½ teaspoon salt together in large bowl. Add 1 cup shredded extra-sharp cheddar cheese and potatoes and toss to coat. Stir 1 tablespoon honey and remaining 2 teaspoons mustard together and brush over pork chops. Slice and serve.
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