HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmart Honey Dijon Pork Chops
Smart Honey-Dijon Pork Chops

Smart Honey-Dijon Pork Chops

with Asparagus and Red Potatoes

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A simple but elegant meal awaits your taste buds tonight! Juicy, seared pork gets topped with a creamy honey-Dijon sauce and the perfect spring side... asparagus!

Tags:Carb SmartCalorie SmartPork

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Chops, boneless

227 g


360 g

Red Potato

50 g


2 unit

Garlic, cloves

1 tbsp

Seasoned Salt

1 tbsp


1 tbsp

Dijon Mustard


1 tbsp

Cream Sauce Spice Blend


Not included in your delivery

1 tbsp

Unsalted Butter*


0.13 tsp


0.13 tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate49 g
Sugar7 g
Dietary Fiber6 g
Protein48 g
Cholesterol120 mg
Sodium1710 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Paper Towel
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes 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, flipping halfway through, until tender and golden-brown, 25-28 min.


Trim and discard the bottom 1-inch from asparagus. Peel, then mince or grate garlic. Peel, then cut shallot into 1/2-inch slices. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat pork dry with paper towels, then season with seasoned 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. (NOTE: Pork will finish cooking in the next step.)


Add pork to the baking sheet with asparagus. Roast in the top of the oven, until asparagus is tender-crisp and pork is cooked through, 8-10 min.**


Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), shallots and garlic. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle over Cream Sauce Spice Blend. Cook, stirring often, until fragrant 1-2 min. Add honey, Dijon and 1/2 cup water to the pan. Season with salt and pepper. Cook, stirring often, until sauce thickens, 3-4 min.


Divide asparagus, potatoes and pork chops between plates. Spoon honey-Dijon sauce over top.