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Dijon Pork Chops

Dijon Pork Chops

with Crispy Potato Cakes and Asparagus

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A Dijon-shallot pan sauce takes these pork chops from delicious to company-worthy. Wringing out the potatoes is the secret to super crispy potato cakes. Don’t forget to season your potato cakes while they’re still hot!

Tags:Gluten-free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Boneless Pork Chops

1 tablespoon

Dijon Mustard

¼ ounce

Thyme

6 ounce

Asparagus

12 ounce

Russet Potato

1 unit

Chicken Stock Concentrate

1 unit

Shallot

Not included in your delivery

unit

Salt

unit

Pepper

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2213.3360000000002 kJ
Calories529 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate40 g
Sugar5 g
Dietary Fiber7 g
Protein42 g
Sodium468 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Large Pan
Paper Towel
Plate
Spatula
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and finely dice the shallot. Strip the thyme leaves off the stems and roughly chop them. Trim the ends off the asparagus. Peel and medium-grate the potato over a clean kitchen towel. Season the grated potatoes generously with salt and pepper. Toss in half of the thyme. Working over the sink, bring together the corners of the towel and squeeze as much liquid out of the grated potatoes as possible.

2

Cook the potato cakes: Heat a drizzle of oil in a large pan over medium heat. Place small (approximately 2 Tablespoons) mounds of the potato mixture into the pan and press with a spatula to flatten. Cook for 2-3 minutes per side, until golden brown. Season with salt and pepper and set aside on a paper towel-lined plate.

3

Roast the asparagus: Toss the asparagus on a baking sheet with a drizzle of olive oil and season with salt and pepper. Place in the oven for about 12 minutes, until tender.

4

Cook the pork chops: In the same pan used for the potato cakes, heat a drizzle of oil over medium-high heat. Pat dry the pork chops with a paper towel and season on all sides with salt and pepper. Add the pork to the pan and cook for 2-3 minutes per side, until browned but not yet cooked through. Transfer the pork chops and the potato cakes to the baking sheet to finish cooking, about 4-5 minutes.

5

Make the Dijon-shallot pan sauce: Meanwhile, heat a drizzle of oil in the same pan over medium heat. Add the shallots and remaining thyme to the pan and cook for 2-3 minutes, until beginning to soften. Stir 1 Tablespoon mustard, the stock concentrate, and ½ cup water into the pan. Simmer for 2-3 minutes, or until thickened. Season with salt and pepper.

6

Finish and plate: Thinly slice the pork chops and serve alongside the asparagus and potato cakes. Drizzle with the Dijon-shallot pan sauce and enjoy!