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
Whole Grain Mustard(ContainsMustard/Moutarde)
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 the middle of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
While potatoes roast, trim green beans. Zest, then juice half the lemon. 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.
Halve, peel then cut the onion into 1/4-inch slices. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then green beans and onions. Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp, 4-6 min.
Remove the pan from heat, then add 1 tbsp dressing (dbl for 4 ppl) to the veggies. Stir to coat.
Slice pork. Divide pork, potatoes, and veggies between plates. Drizzle remaining dressing and any remaining pork juices from the plate over the pork. Squeeze over a lemon wedge, if desired.