Honey Butter–Glazed Pork Chops
with Smoky Potato Salad & Roasted Broccoli
- Eggs
- Milk
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.
Ingredients
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
8 ounce
Broccoli
1 ounce
Smoky Mustard
4 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
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.
-
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.
-
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.
-
To bowl with cooled potatoes, add scallion whites, mustard, and mayonnaise; stir until thoroughly combined. Season with salt and pepper to taste.
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Refrigerate until ready to serve.
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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.
-
Thinly slice pork crosswise.
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Divide pork, potato salad, and broccoli between plates. Spoon any remaining glaze over pork. Sprinkle scallion greens over potato salad and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the honey butter glaze on the pork and raved about the smoky potato salad's unique, delicious taste 🍲.
- Ease of prep: Some found timing tricky, suggesting to start potatoes early; others appreciated how quick and simple it was overall.
- Suggestions: Consider adding extra seasoning to broccoli; adjust pork cooking time for thinner cuts to avoid dryness.
- Portions: Several wished for more broccoli; a few found the pork chops on the small side.
- Leftovers: The potato salad was a hit, with many excited to make it again or have it as leftovers.
