Smart Honey-Dijon Pork Chops
with Asparagus and Red Potatoes
A simple but elegant meal awaits your taste buds tonight! Juicy, seared pork gets topped with a creamy honey-Dijon sauce and the perfect spring side... asparagus!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
227 g
Asparagus
360 g
Red Potato
50 g
Shallot
2 unit
Garlic, cloves
1 tbsp
Seasoned Salt
1 tbsp
Honey
1 tbsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Trim and discard the bottom 1-inch from asparagus. Peel, then mince or grate garlic. Peel, then cut shallot into 1/2-inch slices. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat pork dry with paper towels, then season with seasoned salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Pork will finish cooking in the next step.)
Add pork to the baking sheet with asparagus. Roast in the top of the oven, until asparagus is tender-crisp and pork is cooked through, 8-10 min.**
Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), shallots and garlic. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle over Cream Sauce Spice Blend. Cook, stirring often, until fragrant 1-2 min. Add honey, Dijon and 1/2 cup water to the pan. Season with salt and pepper. Cook, stirring often, until sauce thickens, 3-4 min.
Divide asparagus, potatoes and pork chops between plates. Spoon honey-Dijon sauce over top.
