Herb-Roasted Pork Chop with Spring Vegetable Hash and Honey Mustard
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Ingredients & Equipment
What we send
- 8 ouncesgreen beans
- 8 ouncespeanut potatoes
- 8 ouncesasparagus
- 1yellow onion
- 2 clovesgarlic
- 2boneless pork chops
- 1/2 teaspoonherbes de Provence
- 2 packetsmayonnaise
- 6 packetshoney
- 1/4 cupDijon mustard
- 1 1/2 tablespoonapple cider vinegar
- 1/4 teaspoonground cayenne pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
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.
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.
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.
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.
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.
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!