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.
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You Will Need
Grill Pan or Outdoor Grill
Before You Cook
Prepare the Ingredients
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!
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