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
  • 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. 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.

  • 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. Set aside.

  • Step 4 - Grill the Pork Chops

    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.

  • Step 5 - Grill the 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!

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