Honey mustard and pork make a great duo. In this dish, we’re making a garlicky honey-dijon sauce to drizzle over succulent pork chops. A summer vegetable hash, inspired by Southern succotash, combines all the season’s best produce into one dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1 unit
Lime
2 clove
Garlic
2 unit
Green Onion
340 g
Yukon Potato
1 unit
Tomato
¾ cup
Corn Kernels
1 unit
Yellow Zucchini
113 g
Lima Beans
340 g
Pork Chops, boneless
1 tsp
Honey
1 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 unit
Chicken Broth Concentrate
unit
Oil*
unit
Salt*
unit
Pepper*
Wash and dry all produce. Zest, then halve the lime. Mince or grate the garlic. Thinly slice the green onions, keeping green and white parts separate. Cut the potato into 1⁄2-inch cubes. Halve, core, and dice the tomato.
Begin the vegetable hash: Heat a drizzle of oil in a large pan over medium heat. Add the green onion whites, potatoes, and tomato. Cook, tossing, for 9-10 minutes, until potatoes have started to soften.
Add the corn, lima beans, and squash. Cook, tossing, for about 3-4 more minutes, until potatoes are fork tender. Add the lime zest and a squeeze of lime juice, to taste. Season with salt and pepper. Set aside.
In the same pan, heat a drizzle of oil over medium heat. Season the pork chops with salt and pepper. Sear the pork chops for 5-6 minutes per side, until golden brown and cooked to desired doneness. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer the pork chops to a large plate.
Make the honey-dijon sauce: In the same pan, add the garlic and cook for 30 seconds, until fragrant. Add Dijon mustard, honey, 1⁄2 cup water (DO: Measure for all and double amounts for 4 people) and the broth concentrate(s) to the pan. Reduce heat to medium-low. Simmer until sauce is slightly thickened.
Finish and serve: Thinly slice the pork chops and serve over the vegetable hash. Spoon the honey-dijon sauce over the pork and sprinkle with green onions. Enjoy!
BBQ TIP: Instead of pan-frying, grill pork chops on medium heat, with lid open, 3 to 6 min per side, until cooked to temperature above.