Mustard Pork Chops With Smashed Potatoes and Peas

• 1 lb medium red potatoes, diced into 2-inch pieces
• 1 (10 ounce) package frozen peas
• 2 scallions, thinly sliced
• 3 tablespoons olive oil
• 24 ounces boneless pork chops (about 3/4-inch thick)
• 34 cup white wine
• 2 tablespoons Dijon mustard
• 1 teaspoon salt, divided
• 12 teaspoon pepper

1. Place the potatoes in a medium saucepan with enough water to cover and bring to a boil.
2. Add 1/2 tsp salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking.
3. Drain and gently smash with the scallions, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper.
4. Meanwhile, heat the remaining Tbsp oil in a large skillet over medium heat.
5. Season the pork with 1/2 tsp each salt and pepper and cook until golden brown and cooked through, 4 to 6 minutes per side; transfer to plates.
6. Add the wine to the skillet and simmer, stirring, for 1 minute.
7. Stir in the mustard and spoon over the pork.
8. Serve with the smashed potatoes and peas.

red potatoes, frozen peas, scallions, olive oil, pork chops, white wine, mustard, salt, pepper

Taken from www.food.com/recipe/mustard-pork-chops-with-smashed-potatoes-and-peas-461952 (may not work)