Honey-Mustard Pork Chops
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Honey-Mustard Pork Chops

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!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

360 g

Yellow Potato

1 tbsp


1 tbsp

Whole Grain Mustard

(Contains Mustard)

7 g


1 tbsp

Red Wine Vinegar

(Contains Sulphites)

170 g

Green Beans

113 g

Red Onion

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories610 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate52 g
Sugar13 g
Dietary Fiber7 g
Protein45 g
Cholesterol123 mg
Sodium320 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.


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


Roast potatoes

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.

Prep and make dressing

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.

Cook pork

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.**

Cook veggies

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.

Dress veggies

Remove the pan with veggies from heat. Drizzle 1 tbsp dressing (dbl for 4 ppl) over veggies, then stir to coat.

Finish and serve

Slice pork. Divide pork, potatoes and veggies between plates. Drizzle remaining dressing and any remaining pork juices from the baking sheet over pork.

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