Honey-Dijon Pork Chops
with Summer Squash, Lima Bean & Corn Hash
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Lime
2 gousse(s)
Ail
2 pièce(s)
Oignons verts
340 g
Pomme de terre Yukon
1 pièce(s)
Tomato
¾ tasse(s)
Maïs en grains
1 pièce(s)
Courgette jaune
113 g
Lima Beans
340 g
Côtelettes de porc, désossées
1 cc
Miel
1 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
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.