The humble pork chop is like a utility player in baseball: unassuming, versatile, and good with just about everything. This dish elevates it to MVP status with the pairing of the whole grain mustard vinaigrette, made with a coarse-textured mustard that is a rustic sibling of Dijon. The vinaigrette packs a briny punch that pairs perfectly with pork.
Reserve two thyme sprigs whole and stem remaining thyme.
Trim ends off green beans.
Pat pork chops dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, whole thyme sprigs, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until potatoes are fork-tender, 18-22 minutes.
Discard thyme sprigs from cooked potatoes.
While potatoes roast, make vinaigrette.
Make the Vinaigrette
Combine apple cider vinegar, grainy mustard, brown sugar, and thyme leaves in a mixing bowl.
Slowly whisk in 1 Tbsp. olive oil. Season with ¼ tsp. salt and a pinch of pepper. Set aside.
Grill the Pork Chops
Heat a grill or grill pan to medium heat.
Rub pork chops on both sides with 1 tsp. olive oil and add to hot grill. Cook until pork chops reach a minimum internal temperature of 145 degrees, 5-6 minutes per side.
Remove pork chops from grill and spoon 1 Tbsp. vinaigrette (reserve remaining for garnish) over each pork chop. Tent with foil and rest at least 5 minutes. Keep grill or grill pan over medium heat.
While chops rest, grill green beans.
Grill the Green Beans
Toss green beans with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in another mixing bowl.
Place green beans on hot grill and flip occasionally until lightly charred, 4-5 minutes.
Remove from grill.
Plate dish as pictured on front of card, drizzling remaining vinaigrette over dish. Bon appétit!