Honey-Mustard Pork Chops with Green Bean & Sugar Snap Pea Amandine
& Spiced Roasted Potatoes
Cooking time
35 minutes
Servings
2 / 4
Calories
600 /serving
This recipe has it all: juicy pan-seared pork chops, golden roasted potatoes and a generous green salad. The potatoes are boldly seasoned with mustard seed, coriander and dill and baked until tender, while almonds top a crunchy salad of blanched green beans and sugar snap peas. A honey and Dijon mustard pan sauce brightens the whole dish, which is guaranteed to satisfy appetites and taste buds alike!
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You will need:
Medium pot
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Large pan
Strainer
Oil
Total Fat
21 g
Saturated Fat
4 g
Sodium
830 mg
Total Carbs
64 g
Sugars
14 g
Protein
46 g
Fibres
10 g
Preparation
Prepare & roast the potatoes
Preheat the oven to 450°F. Medium dice the potatoes. On a lined sheet pan, drizzle the potatoes with oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 25 to 30 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
Blanch the beans & peas
While the potatoes roast, bring a medium pot of salted water to a boil. Add the green beans and sugar snap peas to the boiling water and cook, 1 to 3 minutes, until crisp-tender. Drain the vegetables and place in a bowl of ice water. Let stand until completely cool, then drain thoroughly.
Cook the pork
In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with S&P. Add the pork chops to the pan and cook, 3 to 5 minutes per side or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
Make the honey-Dijon sauce
To the pan of fond, add the honey, mustard and ¼ cup of water (double for 4 portions). Cook, stirring frequently, 3 to 4 minutes, until thickened; season with S&P to taste.
Finish the bean salad & serve
In a bowl, combine the blanched vegetables, almonds, vinegar and a drizzle of olive oil; season with S&P to taste. Divide the pork chops and bean salad between your plates. Spoon the Dijon sauce over the pork chops and serve the roasted potatoes on the side. Bon appétit!
Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
