One-Pan Smoked Mustard-Garlicky Pork Chops & Potatoes

One-Pan Smoked Mustard-Garlicky Pork Chops & Potatoes

Cozy fall comfort made simple – featuring smoked bone-in pork chops

As fall routines ramp up and Halloween chaos looms, this quick and cozy one-pan dinner from Carmen at Food Karma is the perfect weeknight solution. Featuring Smoked Bone-In Pork Chops, this dish layers rich flavors – mustard, garlic, thyme, and creamy crème fraiche — into a comforting skillet of tender potatoes and juicy pork.

Because our smoked chops are fully cooked, this hearty dinner comes together in under 30 minutes — leaving you more time to enjoy the cozy fall vibes (or help the kids with costumes and candy runs).

The Flavour Story

This dish brings together the best of smoky, tangy, and creamy comfort:

  • Smoked pork chops add a deep, savoury flavour and a satisfying texture.

  • Mustard and garlic brighten and balance the richness.

  • Butter, white wine, and crème fraiche melt into a luscious, velvety sauce that coats every bite of potato.

It’s the kind of meal that makes you want to curl up with a glass of Chardonnay while the leaves (or trick-or-treaters) rustle outside.

Recipe: One-Pan Smoked Mustard-Garlicky Pork Chops & Potatoes

Ingredients

  • 2 Urban Butcher Smoked Pork Chops

  • 1 lb baby potatoes, halved

  • 1 small onion, finely sliced

  • 1 tbsp butter

  • 2 cloves garlic, minced

  • 2 tsp mustard (Carmen used a blend of Dijon and Kozlik’s Honey-Garlic Mustard from our store)

  • ½ cup white wine (Chardonnay recommended)

  • 1½ cups chicken broth (divided into 1 cup and ½ cup portions)

  • 2 tbsp crème fraiche

  • ½ tsp thyme

  • ½ tsp black pepper

  • 1 tsp garlic powder

  • Salt, to taste

  • Chopped parsley, for garnish

Method

  1. Sear the chops – In a cast iron pan, lightly sear the pork chops for about 3 minutes per side to render the fat cap and develop flavour. Remove and set aside.

  2. Caramelize the onions – In the same pan, cook the sliced onions on low heat until golden and fragrant, about 5 minutes. Remove and set aside.

  3. Build the sauce base – With the heat on low, add butter, thyme, garlic powder, and black pepper. Sauté for 30 seconds, then pour in the wine. Let it bubble for another 30 seconds. Add 1 cup of chicken broth and the potatoes. Season with a pinch of salt and stir to coat. Simmer on medium-low heat, stirring often.

  4. Add the good stuff – Once the potatoes are partially cooked (about 5 minutes), add the minced garlic, remaining ½ cup of broth, the onions, and stir in the crème fraiche. Nestle the pork chops between the potatoes.

  5. Bake to finish – Transfer the pan to a 325°F oven and bake for 15–20 minutes, until the potatoes are fork-tender and everything is bubbling with flavour.

  6. Garnish and serve – Remove from the oven and top with chopped parsley. Serve straight from the skillet for a rustic, cozy presentation.

Ready in about 30 minutes

Serves 2

Perfect For

  • Busy fall evenings
  • Cozy date nights
  • Halloween dinner before trick-or-treating
  • Anyone craving smoky, creamy comfort in one pan

Shop the Ingredients

Pick up Urban Butcher’s Smoked Bone-In Pork Chops and Kozlik’s Honey-Garlic Mustard in-store.

Visit Us

Find Urban Butcher in Mission at 2100 4th st SW Calgary. Explore our full selection of premium meats, sausages, and ready-to-eat favorites perfect for your fall table.

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