Cajun Spiced Honey-Butter Glazed Pork Chops

Cajun Spiced Honey-Butter Glazed Pork Chops and Hasselback Potatoes! 

Cajun Spiced Honey-Butter Glazed Pork Chops

• 4 tablespoons butter
• 2 tablespoons honey 
• 4 to 6 boneless pork chops (trimmed)
• 1/2 teaspoon cajun seasoning
• 1/2 teaspoon black pepper
• 3/4 cup water 

 In a pan, heat butter and honey over medium heat until melted. Sprinkle pork tenderloin with Cajun seasoning and black pepper. Brown each side for 5 minutes in the honey butter. Lower heat if honey begins to burn. Remove the chops from skillet.  Add water to the pan and stir over medium heat. Add back in the chops, turning to coat. Simmer for about 5 minutes, until sauce is reduced slightly. 

Plate up the pork and drizzle sauce over top to serve. 

Source: My recipe variation of this recipe



 Hasselback Potatoes

• 6 Yukon gold potatoes, about 6 ounces each
• 4 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 3 tablespoons chopped fresh parsley, plus more for garnish
• Flaky sea salt, to taste

1 Preheat the oven to 425ºF.

2 Slice the potatoes: Set a potato on a cutting board and place a chopstick on either side of the potato. With a sharp, thin knife, make deep vertical cuts 1/8-inch apart, but without cutting all the way through the potato. The chopsticks should keep you from accidentally cutting too deeply or going all the way through.

Place the potatoes with the cut side up in the baking dish, spaced a little apart so each one has some room. Fan the potatoes open slightly.

3 Season the potatoes: In a small bowl, combine the melted butter, oil, and parsley. Drizzle this over the potatoes and then use a pastry brush to spread the butter and oil mixture evenly and in between the slices of each potato. Sprinkle with salt.

4 Bake for 1 hour and 15 minutes, or until golden and crispy. The potatoes will fan out more during cooking and take on their accordion-like appearance. Serve hot.

*Toppings suggested:
Chives, Green Onions, Butter, Sour Cream, Favorite Shredded Cheese, Bacon Bits

Source: Simply Recipes