Honey-Dijon Pork Chops

Honey-Dijon Pork Chops

with Summer Squash, Lima Bean & Corn Hash

Read more

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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


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


1 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

1 unit

Chicken Broth Concentrate

Not included in your delivery







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
download icondownload icon

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.


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.


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.


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.


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.


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.