Honey Mustard Pork Chop with Crispy Potatoes

I haven't been around for a while (and I clearly have not been working on my photography skills!). I got all caught up in the end of school, time at the lake, workin' on my tan, vacation, and summer curriculum work! When we sat down for this dinner, I told Norris I couldn't even remember the last time I made a hot dinner at home! I have made a few things here and there, but haven't taken pictures. I'll link to a few of the recipes because I've been relying on old favorites plus a couple of new ones.

I love thinly sliced potatoes baked until they're crunchy, so this was right up my alley. I even garnished with tarragon from my driveway! (that sounds weird...the pot with the herbs sits in front of the garage so the dogs don't eat them, so it's on my driveway, not herbs growing in the cracks or anything:) The last point I have to include is that this is seriously easy and it smelled awesome while cooking. Less than 30 minutes start to finish!

Happy Summer! Hope you're soaking it up!

Honey Mustard Pork Chops with Crispy Potatoes

5 small Yukon Gold potatoes, thinly sliced
4 small pork chops
2 tbsp olive oil
salt and pepper, to taste
3 tbsp honey
3 tbsp Dijon mustard
1 1/2 tsp paprika
fresh tarragon, chopped

Preheat oven to 450. Toss potatoes with 1 tbsp olive oil and salt and pepper. Arrange in single layer on lined baking sheet and bake for about 25 minutes, flipping halfway through. (I sometimes bake them a little longer if they're not quite crispy)
In the meantime, season pork chops with salt and pepper. Heat 1 tbsp oil in large skillet over medium-high heat.
Combine honey, mustard, and paprika in a small dish.
Place chops in heated pan and top with part of the honey mustard glaze. Cook on this side for about four minutes, then flip and cook on other side for about four more minutes, topping with the rest of the glaze. Cook pork chops to your preference.
Garnish with fresh tarragon.