Honey Butter–Glazed Pork Chops

Name: Honey Butter–Glazed Pork Chops with Smoky Potato Salad & Roasted Broccoli
Yield: 2 servings
Ingredients: 1/2 tbsp Fry Seasoning; 12 oz Potato; 8 oz Broccoli; 1 oz Mustard; 4 tsp Honey; 2 tbsp Mayonnaise; 2 unit Scallions; 10 oz Pork Chop; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Smoky Potato Salad & Roasted Broccoli

By Recipe0 System

Pork just loves a sweet sauce, and this simple honey-butter glaze is just the thing for bringing these tender boneless chops to the next level. We’re serving them with a big helping of creamy, tangy potato salad (livened up with zingy mustard and crisp scallions) to bring the cookout vibes, plus a side of roasted salt-and-pepper broccoli to round things out. It’s a meat and potatoes meal that's quick to the table, and quick to satisfy.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 tbsp Fry Seasoning
12 oz Potato
8 oz Broccoli
1 oz Mustard
4 tsp Honey
2 tbsp Mayonnaise
2 unit Scallions
10 oz Pork Chop
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Thinly slice scallions, separating whites from greens.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes.

Drain, then rinse potatoes under cold water; transfer to a large bowl and refrigerate until ready to use in Step 4.
2

While potatoes cook, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3

Pat pork* dry with paper towels; season all over with half the Fry Seasoning (all for 4 servings) and a pinch of salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat to medium if pork is browning too quickly.

Turn off heat; transfer to a plate. Wipe out pan.
4

To bowl with cooled potatoes, add scallion whites, mustard, and mayonnaise; stir until thoroughly combined. Season with salt and pepper to taste.

Refrigerate until ready to serve.
5

Heat pan used for pork over medium heat. Add honey, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of salt. Cook, stirring, until butter has melted, 30-60 seconds.

Return pork to pan and cook, turning occasionally, until fully coated and glazed, 1-2 minutes. Transfer to a cutting board.
6

Thinly slice pork crosswise.

Divide pork, potato salad, and broccoli between plates. Spoon any remaining glaze over pork. Sprinkle scallion greens over potato salad and serve.

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