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Honey Mustard Pork Chops

Honey Mustard Pork Chops

with Roasted Potatoes and Green Beans

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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:QuickFamily Friendly
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 difficultyEasy
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

Onion, sliced

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
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1

Before starting, preheat the oven to 450°F. 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

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.