Honey Mustard Glazed Pork Chops with Roasted Potatoes
15min
45min
4
520
Chef's Note
For the juiciest pork chops, remove them from the refrigerator 30 minutes before cooking to bring them to room temperature. Also, don't skip the resting period after cooking - this allows the juices to redistribute throughout the meat.
Tags
Ingredients
4 each bone-in pork chops, 1-inch thick
1.5 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1.5 lb baby potatoes, halved
3 tbsp olive oil
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
3 tbsp dijon mustard
1 tbsp whole grain mustard
2 tbsp honey
1 tbsp apple cider vinegar
2 cloves garlic, minced
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped
12 oz green beans, trimmed
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Pat the pork chops dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
- 3
In a large bowl, toss halved baby potatoes with 2 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp salt, and 1/2 tsp pepper.
- 4
Spread the potatoes on a baking sheet in a single layer, cut side down. Roast for 15 minutes.
- 5
While potatoes are roasting, prepare the honey mustard glaze. In a small bowl, whisk together 3 tbsp dijon mustard, 1 tbsp whole grain mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 2 minced garlic cloves.
- 6
Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp olive oil.
- 7
When the oil is hot, add the pork chops and sear for 3-4 minutes on each side until golden brown.
- 8
After the potatoes have roasted for 15 minutes, push them to one side of the baking sheet and add the green beans to the other side. Drizzle beans with 1 tsp olive oil and season with salt and pepper.
- 9
Brush half of the honey mustard glaze on the pork chops, then transfer the skillet to the oven alongside the vegetables. Roast for 10-12 minutes or until pork reaches an internal temperature of 145°F (63°C).
- 10
Remove the skillet from the oven. Transfer the pork chops to a plate and tent with foil to rest for 5 minutes.
- 11
Return the skillet to medium heat, add 2 tbsp butter and the remaining glaze. Stir until combined, scraping up any browned bits from the bottom of the pan.
- 12
Plate the pork chops and drizzle with the sauce. Garnish with chopped parsley and serve with the roasted potatoes and green beans.
Nutrition Information (per serving)
520
35g
42g
24g
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