Honey-Mustard Pork Chops
with Roasted Potatoes and Green Beans
A savoury honey dressing acts as a zippy flavour booster for pork chops in this no-fuss recipe. 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.
Ingredients
340 g
Pork Chops, boneless
360 g
Yellow Potato
1 tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Thyme
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
170 g
Green Beans
113 g
Red Onion
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown, 25-28 min.
Meanwhile, trim green beans. Peel, then cut onion into 1/4-inch slices. Whisk together mustard, honey, remaining thyme, vinegar and 1/2 tbsp oil (dbl 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-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. Arrange pork on an another unlined baking sheet. Roast in the bottom of the oven until cooked through, 5-8 min.**
Reheat the same pan over medium-high. When hot, add green beans, onions and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until green beans are coated and tender-crisp, 1 min. Season with salt and pepper, to taste.
Remove the pan with veggies from heat. Drizzle 1 tbsp dressing (dbl for 4 ppl) over veggies, then stir to coat.
Slice pork. Divide pork, potatoes and veggies between plates. Drizzle remaining dressing and any remaining pork juices from the baking sheet over pork.
