Honey Mustard Glazed Pork Chops

Name: Honey Mustard Glazed Pork Chops
Cook time: 20 min
Yield: 4 servings
Ingredients: 30 ml honey; 30 ml Dijon mustard; 15 ml apple cider vinegar; 1 cloves garlic cloves minced, divided; 2 g fine salt divided; 1 g black pepper divided; 15 ml olive oil divided; 450 g baby potatoes cut into 1.5 cm pieces; 2 g fine salt divided; 30 ml water divided; 680 g pork chops 1.5 to 2 cm thick, patted dry; 4 g fine salt divided; 1 g black pepper divided; 300 g green beans trimmed; 15 ml olive oil divided; 2 cloves garlic cloves minced, divided; 30 ml water divided; 8 g fresh parsley chopped

Bone-in or boneless pork chops are seared, glazed in the pan with honey mustard, and finished alongside small potato pieces and green beans so the full dinner comes together in one skillet within thirty minutes.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

30 ml honey
30 ml Dijon mustard
15 ml apple cider vinegar
1 cloves garlic cloves minced, divided
2 g fine salt divided
1 g black pepper divided
15 ml olive oil divided
450 g baby potatoes cut into 1.5 cm pieces
2 g fine salt divided
30 ml water divided
680 g pork chops 1.5 to 2 cm thick, patted dry
4 g fine salt divided
1 g black pepper divided
300 g green beans trimmed
15 ml olive oil divided
2 cloves garlic cloves minced, divided
30 ml water divided
8 g fresh parsley chopped

Instructions

Mix the glaze in a medium bowl: combine the honey, Dijon mustard, apple cider vinegar, 1 minced garlic clove, 2 g of the salt, and 1 g of the black pepper. Set aside. The glaze looks smooth and evenly blended.
Heat 15 ml olive oil in a 30 cm skillet over medium-high heat. Add the potatoes, 2 g salt, and 30 ml water. Cover and cook for 5 minutes, then uncover and cook 4 to 5 minutes more, stirring once or twice, until the potatoes are browned at the edges and a knife slips in easily. The potato pieces are browned outside and fully tender in the center.
Push the potatoes to the sides of the skillet, add the pork chops, and season with the remaining 4 g salt and 1 g black pepper. Sear 3 to 4 minutes per side until well browned and the thickest part reaches about 60 to 63 C. The chops are browned and nearly cooked through.
Add the green beans, remaining 15 ml olive oil, remaining 2 garlic cloves, and the remaining 30 ml water. Cook 2 to 3 minutes, tossing, until the beans are bright green and crisp-tender and the water has mostly evaporated. The green beans are tender-crisp and the pan is nearly dry.
Pour the glaze into the skillet and turn the pork chops to coat. Simmer 1 to 2 minutes, spooning the sauce over the meat, until the glaze lightly clings and the pork reaches 63 to 66 C in the center. Remove from the heat and rest 3 minutes. The glaze is glossy and the pork is juicy when sliced.
Serve the pork chops with the potatoes and green beans, spooning any remaining glaze and pan juices over the top. Finish with parsley if using. The plate shows glossy pork, browned potatoes, and bright green beans.