Honey mustard pork chops, green beans
This is a two-burner dinner with a tidy rhythm. The potatoes go on to boil first, the chops sear while they cook, and the green beans drop into the potato pot for the final 4 minutes. By the time the beans are done, the chops are resting and the pan is free for the sauce.
- 30 minTotal time
- 2Servings
- 640kcal / serving
- 44 gProtein
It makes two plates with 44 g of protein each. Boneless loin chops are lean and quick, so the cooking window is short, and a thermometer reading of 71°C (160°F), Health Canada's figure, tells you exactly when to stop.
The science: why this works
- Potatoes and beans share one pot because their timing lines up. Small halved potatoes need about 12 minutes for the heat to reach the centre and gelatinize the starch all the way through, while green beans need only about 4 for their pectin to soften, so the beans join late and both finish together.
- Thyme's main aroma compound, thymol, dissolves far better in fat than in water. Letting the sprigs sizzle in the butter for a few seconds before the broth goes in pulls more of that flavour into the sauce than simmering them in broth alone would.
- Mustard's nose-tingling heat comes from allyl isothiocyanate, formed when ground seeds meet liquid. It is volatile, so bubbling the sauce for 2 to 3 minutes softens the Dijon's punch, leaving its tang and body without the sinus hit.
- Boneless chops often have a strip of fat and connective tissue along one edge that shrinks faster than the meat. As it tightens, it pulls the chop into a curve that lifts off the pan, so snipping that edge every 2 to 3 cm (1 in) keeps the chop flat and browning evenly.
Patting dry for a golden crust
Water on the surface of the pork must evaporate before browning can start. Patting the chops dry and using a hot pan lets the surface brown fast, building flavor before the inside overcooks. A dry surface and a hot pan are the two keys to a good crust.
Learn: Sear with a dry, hot pan →Pork doneness and resting
Pork is safe at 145°F (63°C) followed by a 3-minute rest, and it can have a slight blush. Cooking much past that dries it out. Resting lets the temperature even out and keeps the juices in the meat.
Learn: Pork doneness →A quick pan sauce
The browned bits left in the pan dissolve into the broth, adding deep flavor. Mustard helps the butter and broth stay blended, and the honey adds sweetness as the sauce reduces. This is how a few pantry ingredients turn into a restaurant-style sauce.
Learn: Pan sauce in five minutes →Honey mustard pork chops, green beans
30 minutes · 2 servings · American · Dinner
Ingredients
Makes 2 servings
- 2boneless pork chops (about 400 g)
- 400 gsmall potatoes, halved
- 200 ggreen beans, trimmed
- 1 tbspdijon mustard
- 1 tbsphoney
- 120 mlchicken broth
- 20 gbutter
- 2 clovesgarlic, crushed
- 2 sprigsthyme
- 2 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Choose chops about 2 cm (¾ in) thick; thinner ones overcook before they brown.
- Snip through the fat edge of each chop at 2 to 3 cm (1 in) intervals so it doesn't curl in the pan.
- Start the potatoes first. They take longest and can wait in the colander while the pork finishes.
- Whisk the broth, mustard and honey together in a cup beforehand, so the honey doesn't glue itself to the pan.
- Pour any juices from the resting plate back into the sauce.
- Chef Fizz's rule: let the pan tell you when to flip. When the chop lets go without a fight, the crust is ready.
Mistakes to avoid
- Fussing with the chops — leave them alone for the full 4 to 5 minutes per side, or the crust never forms.
- Tossing wet potatoes with the oil — let them steam-dry in the colander for 2 minutes so the oil clings instead of sliding off.
- Adding the beans too early — give them only the last 4 minutes; longer turns them olive and squeaky-soft.
- Over-reducing the sauce — stop at 2 to 3 minutes, when it just coats a spoon; it thickens more as it cools.
Variations and swaps
- Stir a splash of cream into the finished sauce for a creamy honey mustard.
- Replace half the broth with apple cider for a fruity, autumn-style sauce.
- Swap the thyme for a small sprig of rosemary.
- Brown 150 g sliced mushrooms in the pan after the pork, about 4 minutes, before making the sauce.
- Roast the potatoes at 220°C (425°F) for about 25 minutes instead of boiling them, for crispier edges.
- Swap pork chops for chicken thighs, and cook to 165°F (74°C).
Storing and reheating
Refrigerate the pork, sauce and vegetables within 2 hours; they keep 3 to 4 days at 4°C (40°F) or below. Whole chops dry out when reheated, so slice them thinly while cold, then warm the slices in the sauce for just a minute or two until they reach 74°C (165°F). Leftover potatoes are best smashed flat and crisped in a hot oiled pan for 3 to 4 minutes a side. The chops freeze in their sauce for 2 to 3 months at −18°C (0°F); thaw them in the fridge. Boiled potatoes turn grainy in the freezer, so cook those fresh.
Honey mustard pork chops, green beans: questions
Can I make honey mustard sauce without broth?
Yes. Water works, though the sauce tastes lighter; a splash of apple juice adds a nice fruity depth.
Can I use yellow mustard instead of Dijon?
You can, but yellow mustard is sharper and more vinegary, with less body. Use a little less and add an extra teaspoon of honey to balance it.
Can I bake the pork chops instead of pan-frying?
Yes. Bake them on a lined tray at 200°C (400°F) for 15 to 20 minutes until they reach 71°C (160°F), then make the sauce in a pan on the stove.
Can I make the sauce ahead?
Yes. Make it in a small pan, cool it and refrigerate it for up to 3 days, then rewarm it gently and whisk in a splash of water if it has set.
Can I freeze honey mustard pork chops?
Yes. Freeze the cooked chops in their sauce for up to 2 to 3 months, thaw them in the fridge and reheat gently. Make the potatoes and beans fresh.
What temperature should pork chops be cooked to?
Pork chops should reach 145°F (63°C) inside, then rest for 3 minutes. A little pink in the center is safe at that temperature. A thermometer is the most reliable way to check.
How do I keep pork chops from drying out?
Do not overcook them. Pull them at 145°F (63°C) and let them rest. Thicker, bone-in chops are more forgiving than thin ones.
Can I use boneless pork chops?
Yes, boneless chops work and cook a little faster. Watch the time and check the temperature early. Bone-in chops tend to stay juicier.
