Family Meal: Grilled Pork Chop with Whole Grain Dijon Sauce
with green beans and red potatoes
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
The humble pork chop is like a utility player in baseball: unassuming, versatile, and good with just about everything. This dish elevates it to superstar status with the pairing of the whole grain mustard vinaigrette. This coarse-textured mustard is a more rustic sibling of Dijon. It contains whole mustard seeds and packs a briny punch that pairs perfectly with pork.
Trim ends off green beans. Quarter potatoes. Stem half the thyme, leaving remaining sprigs whole. Rinse pork chops, pat dry, and season both sides with 1 tsp. salt and ½ tsp. pepper.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, whole thyme sprigs, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until potatoes are fork tender, 23-28 minutes. While potatoes roast, make vinaigrette.
Make the Vinaigrette
Combine apple cider vinegar, grainy mustard, brown sugar, and thyme leaves in a small mixing bowl. Slowly add 2 Tbsp. olive oil while whisking. Season with ½ tsp. salt and ¼ tsp. pepper.
Grill the Pork Chops
Heat a grill or grill pan to medium heat. Rub pork chops with 2 tsp. olive oil and add to hot grill. Cook until chops reach a minimum internal temperature of 145 degrees, 5-6 minutes per side. Spoon 1 Tbsp. vinaigrette over each chop and set aside to rest while you grill green beans.
Grill the Green Beans
Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper in a medium mixing bowl. Place green beans on hot grill and cook, turning occasionally, until lightly charred, 4-5 minutes.
Plate the Dish
Discard thyme stems from cooked potatoes. Arrange potatoes and green beans on a plate and serve pork chop in front. Spoon remaining vinaigrette over pork and vegetables.