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Honey-Dijon Pork Chops

Honey-Dijon Pork Chops

with Summer Squash, Lima Bean & Corn Hash

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Honey mustard and pork make a great duo. In this dish, we’re making a garlicky honey-dijon sauce to drizzle over succulent pork chops. A summer vegetable hash, inspired by Southern succotash, combines all the season’s best produce into one dish.

Tags:Dairy free
Allergens:Mustard/MoutardeSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Lime

2 clove

Garlic

2 unit

Green Onions

340 g

Yukon Potato

1 unit

Roma Tomato

¾ cup

Corn Kernels

1 unit

Yellow Zucchini

113 g

Lima Beans

340 g

Pork Chops, boneless

1 tsp

Honey

1 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

Not included in your delivery

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Zest, then halve the lime. Mince or grate the garlic. Thinly slice the green onions, keeping green and white parts separate. Cut the potato into 1⁄2-inch cubes. Halve, core, and dice the tomato.

2

Begin the vegetable hash: Heat a drizzle of oil in a large pan over medium heat. Add the green onion whites, potatoes, and tomato. Cook, tossing, for 9-10 minutes, until potatoes have started to soften.

3

Add the corn, lima beans, and squash. Cook, tossing, for about 3-4 more minutes, until potatoes are fork tender. Add the lime zest and a squeeze of lime juice, to taste. Season with salt and pepper. Set aside.

4

In the same pan, heat a drizzle of oil over medium heat. Season the pork chops with salt and pepper. Sear the pork chops for 5-6 minutes per side, until golden brown and cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer the pork chops to a large plate.

5

Make the honey-dijon sauce: In the same pan, add the garlic and cook for 30 seconds, until fragrant. Add Dijon mustard, honey, 1⁄2 cup water (DO: Measure for all and double amounts for 4 people) and the broth concentrate(s) to the pan. Reduce heat to medium-low. Simmer until sauce is slightly thickened.

6

Finish and serve: Thinly slice the pork chops and serve over the vegetable hash. Spoon the honey-dijon sauce over the pork and sprinkle with green onions. Enjoy!

BBQ TIP: Instead of pan-frying, grill pork chops on medium heat, with lid open, 3 to 6 min per side, until cooked to temperature above.