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Easy prep

Crispy Pork Chops Lyonnaise with Roasted Potatoes

Honey-Dijon Dressed Salad

Cooking time

25 minutes




730 /serving

It’s all about a good winter coat this time of year. You’ll make a heavenly outer layer from panko crumbs, caramelized onions, fresh thyme and Dijon mustard, and encrust the pan-seared pork chops before finishing them in the oven. Meantime, bite-sized chunks of potato sprinkled with dried herbs become golden brown home fries. A salad of beet strips, crisp radish and tender baby lettuce adds a sharp and delicate counterpoint to each plentiful plate.

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 90g Baby lettuce
  • 100g Julienned beets
  • 60g Sliced radishes
  • 1 Bunch of thyme
  • 25g Caramelized onions
  • 19g Panko
  • 45ml Sweet, Savoury Honey-Dijon vinaigrette
  • 10g Dijon mustard
  • 10g Roasting Thyme spice blend (paprika, sea salt, garlic, black pepper, onion, basil, tarragon, parsley, thyme, sage)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large oven-safe pan
Sheet pan
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
9 g
1060 mg
Total Carbs
66 g
12 g
43 g
7 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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Start the pork chops
While the potatoes roast, in a large, oven-safe pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops to the pan and sear, 2 to 3 minutes per side, until nicely browned.
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Mise en place
While the pork chops sear, pick the thyme leaves off the stems, discarding the stems; roughly chop the leaves. In a small bowl, heat 1 tbsp butter (double for 4 portions) in the microwave, in 15 second increments, until melted. To the bowl of butter, add the caramelized onions, Dijon mustard, thyme leaves and panko; season with S&P.
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Finish the pork chops
In the oven-safe pan, top the pork chops* with the Dijon mustard-panko mixture, pressing to adhere. Transfer the pan to the oven and roast, 5 to 8 minutes, until cooked through. Switch the oven to broil and cook, 1 to 2 minutes, until golden brown.
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Make the salad & serve
In a large bowl, combine the radishes, beets, lettuce and vinaigrette; season with S&P to taste. Divide the potatoes, pork chops (slice beforehand if desired) and salad between your plates. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.