Grilled Pork Chop with Whole Grain Dijon Sauce

with red potatoes and green beans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 packs a briny punch that pairs perfectly with pork.

In Your Box (serves 2)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    594
  • Carbohydrates
    49g
  • Fat
    27g
  • Protein
    44g
  • Sodium
    1584mg

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

  • 1

    Prepare the Ingredients

    Quarter potatoes. 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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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!

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