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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

30 minutes


2 / 4


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 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
  • 11g 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
Total Fat
21 g
Saturated Fat
4 g
830 mg
Total Carbs
64 g
14 g
46 g
10 g
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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.
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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.
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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 and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Make the honey-mustard 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.
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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 honey-mustard 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.