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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 Smart (50g or less)Calorie Smart (650kcal or less)Pork
Allergens:Mustard/MoutardeWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Chops, boneless

227 g

Asparagus

360 g

Red Potato

50 g

Shallot

2 unit

Garlic, cloves

1 tbsp

Seasoned Salt

1 tbsp

Honey

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

1 tbsp

Cream Sauce Spice Blend

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

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
Utensils
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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1

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.

2

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.

3

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.)

4

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.**

5

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.

6

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