Honey Mustard Pork Chops

4 pork chops, boneless
450 g baby yellow potatoes, quartered & rinsed
2 tbsp butter, divided
2 tbsp rice bran oil, divided
¼ tsp SIDS CRAZY LEMON
2 tsp lemon juice
¼ cup raw bush honey
⅓ cup whole grain mustard
1 tsp smoked paprika
SIDS SALT & PEPPER to taste
Chopped fresh parsley, for garnish

To make the pork chops and potatoes: Par-cook quartered potatoes in boiling salted water for 8 minutes. Drain and set aside. In the meantime, pat dry and season pork chops with SIDS SALT & PEPPER on both sides.
In a small bowl, combine mustard, honey, paprika, SIDS CRAZY LEMON, lemon juice and mix until smooth.
In a large frypan, melt 1 tablespoon butter with 1 tablespoon oil over medium heat and cook potatoes until golden with a nice crust, tossing regularly. When potatoes are done, remove to a plate. Discard oil and butter if it’s too brown.
In the same frypan, melt remaining butter with oil, cook pork chops 3-4 minutes on all sides until cooked through. Remove to another plate.
Still with the same frypan, lower the heat and pour the honey mustard sauce. Let the sauce reduce for one minute then stir in potatoes and toss to coat well. Move potatoes on the side and add pork chops back into the frypan. Coat pork chops with the honey mustard sauce. Garnish with fresh chopped parsley and serve the pork chops and potatoes immediately. Enjoy!