Honey Mustard Pork Chops
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Honey Mustard Pork Chops

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!

Allergens:
Mustard

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Pork Chops, boneless

300 g

Yellow Potato

1 tbsp

Honey

1 tbsp

Whole Grain Mustard

(Contains Mustard)

7 g

Thyme

1 unit

Lemon

170 g

Green Beans

113 g

Red Onion, sliced

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber9 g
Protein45 g
Cholesterol105 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Whisk
Small Bowl
Large Non-Stick Pan
Paper Towel

Instructions

ROAST POTATOES
1

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 the middle of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.

MAKE DRESSING
2

While potatoes roast, trim green beans. Zest and juice half the lemon (1 lemon for 4 ppl). Cut any 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.

COOK PORK
3

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.

COOK VEGGIES
4

Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then green beans and onions. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-6 min.

DRESS VEGGIES
5

Remove the pan from heat, then add 1 tbsp dressing (dbl for 4 ppl). Stir to coat.

FINISH AND SERVE
6

Slice pork. Divide pork, potatoes, green 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.

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