Smart Creamy Honey-Mustard Pork
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Smart Creamy Honey-Mustard Pork

Smart Creamy Honey-Mustard Pork

with Sheet Pan Veggie Medley

No need to sacrifice flavour when opting to be more carb-conscious with this recipe! A healthy serving of veggies are roasted until golden- brown and served with tender pork and a creamy honey-mustard sauce.

Calorie Smart
Carb Smart

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

Preparation Time35 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

230 g

Russet Potato

170 g

Green Beans

170 g


50 g


1 unit

Chicken Broth Concentrate

½ tbsp

Cream Sauce Spice Blend

(Contains Wheat)

1 tbsp


½ tbsp

Whole Grain Mustard

(Contains Mustard)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


(Contains Milk)

1.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat22 g
Saturated Fat7 g
Carbohydrate50 g
Sugar16 g
Dietary Fiber7 g
Protein45 g
Cholesterol125 mg
Sodium1120 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
Large Non-Stick Pan
Paper Towel



Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then cut shallot into 1/4-inch pieces.Trim green beans, then cut in half.Cut potatoes into 1/2-inch pieces.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.

Roast veggies

Add potatoes, carrots, half the garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.Roast in the middle of the oven, until tender-crisp, 10-12 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)Remove veggies from the oven. Stir in green beans. Continue roasting, until tender and golden-brown, 12-14 min.

Cook pork

Meanwhile, pat pork chops dry with paper towels, then season with remaining garlic salt and pepper.Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear, flipping once, until golden-brown, 1-2 min per side.Transfer to another unlined baking sheet.Roast in the bottom of the oven until cooked through, 8-10 min.**Discard any fat in the pan.

Rest pork and start sauce

Once pork has cooked through, transfer to a plate to rest, 3-4 min.While pork rests, reheat the same pan over medium.When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec.Add shallots. Cook, stirring occasionally, until softened, 2-3 min.

Finish sauce

Sprinkle half the Cream Sauce Spice Blend (use all for 4 ppl). Stir to coat.Add honey, broth concentrate, half the mustard (use all for 4 ppl), 1/2 cup (1 cup) water and any pork juices from the plate. Bring to a gentle simmer over high, scraping up any bits that stick to the bottom of the pan. Season with salt and pepper.

Finish and serve

Thinly slice pork.Divide veggies between plates.Top with sliced pork.Spoon creamy honey-mustard sauce over pork.

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