An easy and savoury honey vinaigrette is the flavour booster in this pork chop recipe. Paired with blistered green beans and roasted potatoes, it’s the ultimate dinner!
Instructions:
1) Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!
2) Wash and dry all produce.* Strip 1 tbsp thyme leaves (dbl for 4 ppl) off the stems. Cut the potatoes in half (or into quarters if they are larger). On a baking sheet, toss the potatoes and half the thyme with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.
3) Meanwhile, zest 1 tsp lemon rind (dbl for 4 ppl), then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a small bowl, whisk together the mustard, lemon zest, remaining thyme, 2 tbsp lemon juice (dbl for 4 ppl), 1 tbsp honey (dbl for 4 ppl)and 1 tbsp oil (dbl for 4 ppl). Set aside
4) Pat pork dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Pan-fry 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.**) Set pork aside on a plate. Cover to keep warm.
5) Using the same pan, reduce the heat to medium, then add 1 tbsp oil (dbl for 4ppl). Add the beans and onions. Cook, stirring occasionally until the beans are tender-crisp and the onions soften, 3-4 min. Season with salt and pepper.
6) Remove the pan from the heat. Add 1 tbsp dressing (dbl for 4 ppl) from the small bowl and stir to coat. (NOTE: You will use the remaining dressing in Step 5!)
7) Thinly slice the pork. Divide the pork, potatoes and beans between the plates. Drizzle the remaining dressing over the pork. Squeeze over a lemon wedge, if desired.
Download the recipe here: https://www.hellofresh.ca/recipes/honey-mustard-pork-chops-5b6b9872ae08b53eb374f7e2?locale=en-CA
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