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Easy prep
Dairy Free
Gluten Free

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!

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 100g Trimmed sugar snap peas
  • 225g Trimmed green beans
  • 15ml White wine vinegar
  • 14g Honey
  • 25g Sliced almonds
  • 15ml Whole grain mustard
  • 8g Sea salt & mustard spice blend (sea salt, black pepper, mustard, coriander seeds, paprika, dill seeds, garlic, onion, thyme, sunflower oil, chili pepper, marjoram)

  • 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
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.
    a picture
    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.