Mustard Pork Chops

Mustard Pork Chops

with Green Beans and Crispy Potatoes

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A savoury pan sauce takes these pork chops from delicious to company-worthy. We also take the potatoes from boiled to brilliant by crisping them in a pan. Using baby spuds helps to get this side ready in no time!


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

Preparation Time35 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

680 g

Pork Chops, boneless

680 g

Yukon Potato

340 g

Green Beans, trimmed

113 g

Red Onion

2 unit

Beef Broth Concentrate

10 g


2 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery



Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1916 kJ
Calories458 kcal
Fat12 g
Saturated Fat3 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber7 g
Protein48 g
Cholesterol88 mg
Sodium852 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat your oven to 425°F. (To roast the potatoes, green beans and to finish the pork.) Start prepping when your oven comes up to temperature!


Roast the potatoes: Wash and dry all produce. Cut the potatoes into ½-inch cubes. Toss the potatoes with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, stirring halfway though cooking, until the potatoes are golden-brown, 25-28 min.


Roast the green beans: Meanwhile, toss the beans on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven until the beans are golden, 13-15 min.


Cook the pork chops: Meanwhile, season the pork chops with salt and pepper. Heat a pan over medium-high heat. Add a drizzle of oil, then the pork chops. Cook until just golden, 1-2 min per side. (Don't worry if the pork isn't cooked through at this step!) Transfer the pork to the same baking sheet with the beans in the oven. Continue baking until the pork is cooked through, 4-6 min. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)


Make the sauce: Meanwhile, strip 1 tbsp thyme leaves from the stems. Add a drizzle of oil to the same pan. Add the onion and thyme. Cook until the onion softens, 4-5 min. Stir in the mustard, broth concentrates and 1/2 cup water.


Finish and serve: Thinly slice the pork and serve with the green beans and roasted potatoes. Drizzle with the pan sauce. Enjoy!