HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Pork Chops
topBanner
Honey Mustard Pork Chops

Honey Mustard Pork Chops

with Roasted Potatoes and Green Beans

Read more

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!

Tags:Quick
Allergens:Mustard/Moutarde

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

340 g

Pork Chops, boneless

300 g

Yellow Potato

1 tbsp

Honey

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

7 g

Thyme

1 unit

Lemon

170 g

Green Beans

113 g

Red Onion

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat33 g
Saturated Fat5 g
Carbohydrate54 g
Sugar6 g
Dietary Fiber9 g
Protein45 g
Cholesterol105 mg
Sodium550 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Whisk
Small Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

2

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.

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.

4

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.

5

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

6

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.