Ingredients
1 1/2 lb. fingerling potatoes or new potatoes, halved or quartered lengthwise if large (about 1" thick)
4 butterflied pork loin chops (about 2 lbs. total)
1 tsp. coriander
kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil, divided
1 tbsp. honey
1 tbsp. Dijon mustard
1 tbsp. capers
1 tbsp. chopped fresh parsley, plus more for garnish
1 tbsp. white wine vinegar
Preparation
Step 1Fill a pot with 1" water and set a steamer insert inside. Bring to a boil and add potatoes to the insert. Cover and steam potatoes until you can easily insert a fork into the center, 18 to 22 minutes.
Step 2Meanwhile, season pork on all sides with coriander, salt and pepper. In a large, non-stick skillet over medium-high heat, heat 1 tablespoon oil. Cook the pork in batches, turning once, until golden brown and almost cooked through, 6 to 8 minutes. Mix honey and Dijon together in a small bowl and brush onto the pork, turning and cooking until the glaze coats the pork and looks matte, about 2 minutes more. Step 3Toss steamed potatoes with capers, parsley, vinegar and remaining tablespoon oil and season with salt and pepper. Serve alongside pork, sprinkled with additional parsley leaves.
