Honey Mustard Pork Chops
with Roasted Potatoes and Green Beans
This easy and savoury honey vinaigrette acts as a zippy flavour booster for pork chops. Paired with blistered green beans and roasted potatoes, it's the ultimate dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Red Onion, sliced
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) oﬀ stems. Cut potatoes into 1-inch pieces. Toss potatoes and half the thyme with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until golden-brown, 25-28 min.
While potatoes roast, trim beans. Zest and juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Whisk together mustard, honey, remaining thyme, 1 tsp lemon zest, 2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) in a small bowl. Set aside.
Pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Pan-fry, until golden-brown and cooked through, 6-8 min per side.** Transfer to a plate and cover to keep warm. Set aside.
Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then beans and onions. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-6 min.
Remove the pan from heat, then add 1 tbsp dressing (dbl for 4 ppl). Stir to coat.
Slice pork. Divide pork, potatoes, beans and onions between plates. Drizzle remaining dressing and any remaining pork juices from the plate over the pork. Squeeze over a lemon wedge, if desired.