Pairs Perfectly with Francis Ford Coppola Director’s Cut Pinot Noir

Grilled Pork Chop with Whole Grain Dijon Sauce

with red potatoes and green beans

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

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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 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 contains whole mustard seeds and packs a briny punch that pairs perfectly with pork.

We recommend pairing this pork chop with Francis Ford Coppola Director’s Cut Pinot Noir. Pinot noirs are traditionally paired with pork (especially grilled pork). The red ripe fruit of this pinot balances out the earthiness of this meal and highlights the seasonings on the meat.

In Your Box (serves 2)

  • 3 Thyme Sprigs
  • 12 oz. Red Potatoes
  • 8 oz. Green Beans
  • 2 Boneless Pork Chops
  • ½ fl. oz. Apple Cider Vinegar
  • 1 Tbsp. Grainy Mustard
  • ½ oz. Light Brown Sugar
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Grill Pan or Outdoor Grill

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Quarter potatoes. Leave 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.

  • Step 2 - Roast the Potatoes

    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.

  • Step 3 - Make the 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.

  • Step 4 - Grill the Pork Chops

    Grill the Pork Chops

    Heat a grill or grill pan to medium heat. Rub pork chops 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 at medium heat. While chops rest, grill green beans.

  • Step 5 - Grill the Green Beans

    Grill the Green Beans

    Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper in another mixing bowl. Place green beans on hot grill and flip occasionally until lightly charred, 4-5 minutes. Plate dish as pictured on front of card, drizzling remaining vinaigrette over dish. Bon appétit!