with Honey Dijon Salad & Green Beans
Pork chops are always a dinner winner. They’re satisfying, speedy, and so versatile, which is why our chefs are always thinking up new ways to take them to the next level. This week, they amped up the flavors... big time. Sweet and savory is the name of the game here. Tender chops are coated in brown sugar bourbon spice (which is all kinds of savory-sweet in and of itself), then seared and topped with a buttery apple pan sauce. Roasted green beans and a honey Dijon salad pair perfectly with the main event. Prepare yourself for a flavor explosion.
Allergens
Utensils
Tags
Apple
1 unit
Pork Chops
10 ounce
Green Beans
6 ounce
Scallions
2 unit
Chicken Stock Concentrate
1 unit
Olive Oil
1 teaspoon
Cooking Oil
1 teaspoon
Sugar
0.5 teaspoon
Butter
1 tablespoon
Salt
Pepper
Brown Sugar Bourbon Seasoning
10.8 g
Honey Dijon Dressing
1.5 ounce
Mixed Greens
2 ounce
Walnuts
0.5 ounce
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Set aside until ready to roast in step 3.
• Pat pork* dry with paper towels. Season all over with Brown Sugar Bourbon Seasoning. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a plate. Wipe out pan.
• While pork cooks, transfer baking sheet with green beans to oven. Roast on middle rack until lightly browned, 12-15 minutes. • Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. • Stir in stock concentrate, ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4). Cook until sauce has thickened and apple is tender, 5-7 minutes. • In the last 2 minutes, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
• In a medium bowl, toss mixed greens and walnuts with dressing (start with half and add more if you like).
• Divide pork, salad, and green beans between plates. Top pork with apple pan sauce. Garnish with scallion greens and serve.
540
kcal
Calories
34
g
Fat
9
g
Saturated Fat
30
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
30
g
Protein
105
mg
Cholesterol
1500
mg
Sodium
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