Mustard Pork Chops
with Charred Green Beans and Roasted Sweet Potato Wedges- Mustard
- Milk
Super simple to throw together and packed with flavour, this mustard pork is a star. The crisp beans and tender, golden potatoes are complemented perfectly by the zingy whole grain mustard. Best part? It will all be on your plate in no time!
Ingredients
680 g
Pork Chops, boneless
680 g
Sweet Potato
340 g
Green Beans, trimmed
100 g
Shallot
10 g
Thyme
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
1 tsp
HFC Finishing Salt
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
4 tsp
Oil*
tbsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature! Remove the butter from the fridge and let it soften to room temperature.
Wash and dry all produce.* Strip 1 tbsp thyme leaves off the stems. On a baking sheet, toss the sweet potatoes and 2 tsp thyme with 2 tbsp oil. Season with salt and pepper. Roast in the centre of the oven, flipping the sweet potatoes halfway through cooking, until golden-brown, 22-24 min.
Meanwhile, peel and thinly slice the shallot(s) lengthwise into 1/4-inch slices. In a small bowl, stir together the mustard, remaining thyme and 3 tbsp room temperature butter. Season with salt and pepper. Set aside.
Pat the pork dry with paper towels, then season both sides with 1/4 tsp salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the pork. Sear the pork until golden-brown and cooked through, 4-6 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Remove the pan from the heat and transfer the pork to a plate. Divide half the mustard-butter over the pork and loosely cover with foil. Set aside to warm the butter.
Carefully wipe the same pan clean. Heat pan over medium-high heat. When pan is hot, add shallots and green beans to the dry pan. Cover and cook, stirring once halfway through cooking, until veggies are 'charred' or dark golden-brown, 4-5 min. Remove the pan from the heat and stir in the remaining mustard-butter. Season with salt and pepper.
Thinly slice the pork. Divide the charred veggies, sweet potatoes and pork between plates. Sprinkle some HFC finishing salt over the sliced pork.
