Meal Kit
Grilled Pork Chop with Whole Grain Dijon Sauce
with red potatoes and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
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Under %{max_calories} calories
Chef
Scott Gorsky
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 sauce, made with a coarse-textured Dijon, brown sugar, and thyme. This sauce packs a briny punch that pairs perfectly with pork. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 12 oz. Boneless Pork Chops
- 8 oz. Green Beans
- ½ fl. oz. Apple Cider Vinegar
- 1 Tbsp. Grained Dijon Mustard
- 0.46 oz. Brown Sugar
- 3 Thyme Sprigs
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.
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Nutrition (per serving) n3vo0GPe
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Calories580
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Carbohydrates48g
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Net Carbs41g
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Fat27g
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Protein43g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using salmon fillets, pat dry, coat both sides in 1 tsp. olive oil, and season flesh side with ¼ tsp. salt and ¼ tsp. pepper. Follow same instructions as pork in Step 4, grilling, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using chicken breasts, follow same instructions as pork in Steps 1 and 4, grilling until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, follow same instructions as pork in Steps 1 and 4, grilling until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Quarter potatoes.
Reserve two thyme sprigs whole. Stem remaining thyme.Trim ends off green beans.Pat pork chops dry, and season both sides with 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, whole thyme sprigs, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until potatoes are fork-tender, 18-22 minutes.Discard thyme sprigs from cooked potatoes.While potatoes roast, make sauce. -
3 Make the Sauce
Combine vinegar, mustard, brown sugar, thyme leaves, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl.
Slowly stir or whisk in 1 Tbsp. olive oil. Set aside. -
4 Grill the Pork Chops
Heat a grill or grill pan to medium heat.
Add pork chops 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. sauce (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.No grill or grill pan! No problem. Place a medium non-stick pan over medium heat with 1 tsp. olive oil. Cook until pork reaches minimum internal temperature, 5-7 minutes per side. -
5 Grill Green Beans and Finish Dish
Combine green beans, 1 tsp. olive oil, 1/4 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.If not using a grill or grill pan, place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add green beans and cook, 1 minute. Add ¼ cup water, cover, and cook until tender, 6-8 minutes.Plate dish as pictured on front of card, drizzling remaining sauce over dish. Bon appétit!
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