Past Recipes
Herb-Roasted Pork Chop

Herb-Roasted Pork Chop with Spring Vegetable Hash and Honey Mustard

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Recipe Details


Warm weather is back, and with it is the seasonal spring produce we’ve been craving all winter long. Here, Chef Elana is channeling those flavors with pork chops rubbed with herbes de Provence, an aromatic blend of dried herbs like fennel, lavender, rosemary, thyme, and marjoram. They’re roasted on top of a hash of tender asparagus, green beans, and potatoes, so that all the flavorful drippings from the pork seep into the vegetables. A generous drizzle of honey mustard is the perfect sweet, tangy finish.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 650
  • Protein 38g
  • Total Carb 77g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • green beans
    8 ounces
    green beans
  • peanut potatoes
    8 ounces
    peanut potatoes
  • asparagus
    8 ounces
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • boneless pork chops
    boneless pork chops
  • herbes de Provence
    1/2 teaspoon
    herbes de Provence
  • mayonnaise
    2 packets
  • honey
    6 packets
  • Dijon mustard
    1/4 cup
    Dijon mustard
  • apple cider vinegar
    1 1/2 tablespoon
    apple cider vinegar
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Trim and discard ends of green beans (line up the ends to trim them all at once). Halve potatoes. Trim and discard woody bottoms of asparagus, then cut crosswise into 1-inch pieces. Peel onion, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves.

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss green beans, potatoes, asparagus, onion, and crushed garlic cloves with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until beginning to soften, 7-8 minutes.

  3. Season pork

    Season pork

    While vegetables roast, pat pork chops dry with paper towel and rub all over with herbes de Provence, ½ teaspoon salt, and black pepper as desired. Drizzle over 1 teaspoon olive oil.

  4. Roast pork and finish hash

    Roast pork and finish hash

    After 7-8 minutes of vegetables roasting, remove baking sheet from oven. Arrange pork chops on top of vegetables, then return sheet to oven and continue roasting until pork is cooked through and no longer pink and vegetables are tender and browned, 10-12 minutes more.

  5. Make honey mustard

    Make honey mustard

    While pork roasts, in a small bowl, whisk together mayonnaise, honey, mustard, apple cider vinegar, cayenne pepper (skip or use half for less heat), and ¼ teaspoon salt until smooth. Set honey mustard aside until ready to serve.

  6. Plate pork chop

    Plate pork chop

    Remove and discard crushed garlic cloves from baking sheet, if desired, then transfer spring vegetable hash and herb-roasted pork chops to serving plates and drizzle over honey mustard. Serve any remaining honey mustard alongside for dipping. Dig in!

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