Bone-In Pork Chop with Honey Mustard Cream

with miso-roasted fingerling potatoes and asparagus

$9.95 per serving

Leaving the bone in the pork chop enhances flavor while also keeping meat tender. Serving the pork with honey mustard cream makes it delicious. Fingerling potatoes get an umami-boost when roasted with miso and butter. Add some tender asparagus stalks, and you've got the fixins for a simple and delicious weeknight meal.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    726
  • Carbohydrates
    52g
  • Fat
    35g
  • Protein
    52g
  • Sodium
    633mg
  • Prep & Cook Time
    45-55 min.
  • Cook Within
    6 days
  • Difficulty
    Intermediate
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 1 Green Onion
  • 3 oz. Grape Tomatoes
  • 1 Lemon
  • 6 oz. Asparagus
  • 10 oz. Fingerling Potatoes
  • 2 Bone-in Pork Chops
  • 1 Tbsp. Miso Paste - Gluten-Free
  • ⅗ oz. Butter
  • 5 fl. oz. Evaporated Whole Milk
  • 2 tsp. Beef Demi-Glace
  • 1½ fl. oz. Honey Mustard Dressing
Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Small Bowl

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
    1

      Before Cooking

    Prepare the Ingredients

    Trim and thinly slice green onion on an angle, keeping white and green portions separate. Cut grape tomatoes into ¼" dice. Zest lemon, halve, and juice. Trim woody ends off asparagus. Halve potatoes. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
    2

    Start the Potatoes

    Add miso and half the butter (reserve remaining for sauce) to a medium non-stick pan over medium heat. Once melted, add potatoes to pan. Toss to combine. Transfer coated potatoes to one half of prepared baking sheet, cut-side down. Roast 12 minutes and remove from oven. Potatoes will finish cooking in a later step. Wipe pan clean and reserve.

  • Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
    3

    Cook the Chops

    Return pan used to start potatoes to medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook until browned and pork chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer chops to a plate and tent with foil to keep warm. Reserve pan; no need to wipe clean.

  • Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
    4

    Roast Asparagus and Make Relish

    After potatoes roast 12 minutes, toss together asparagus, 2 tsp. olive oil, and a pinch of salt and pepper on other half of baking sheet and spread into a single layer on their half. Roast until potatoes are easily pierced with a fork and asparagus are tender, 8-10 minutes. While vegetables roast, combine tomatoes, white portions of green onion, 2 tsp. lemon zest, 1 Tbsp. lemon juice, and 2 tsp. olive oil in a small bowl. Season to taste with a pinch of salt and pepper.

  • Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
    5

    Make the Sauce

    Return pan used to cook pork chops to medium-high heat. Add evaporated milk and demi-glace and cook until thickened, 2-3 minutes. Remove from burner and whisk in honey mustard and remaining butter. Season to taste with salt. Sauce will thicken as it cools. Add 1 Tbsp. warm water just before serving if needed.

  • Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus
    6

    Plate the Dish

    Place potatoes and asparagus on a plate. Top asparagus with tomato relish. Spoon sauce on plate and top with pork chop. Garnish potatoes with green portions of green onions.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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How-to: Tips and Tricks

How to Cut On An Angle (Bias)