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.
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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.
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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.
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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.
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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.
-
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.
Reviews from our home cooks
This is one of my favorites that I've tried so far. It's simple yet delicious. There's a nice spin on a classic potato salad with mustard they send to use. Pork chops are pork chops so you know what to expect with that but the honey butter glaze on them takes it to a whole other level. This entire meal is 🔥🔥
This might be the best "simple" meal I've had from HelloFresh! These Smokey Potatoes are to die for!! Pairs perfectly with the honey glazed pork. 15/10!
Delicious meal! The honey butter glaze on the pork is so yummy. And the potato salad was very easy to make and so flavorful; a welcome change to roasted or mashed.
The baked broccoli is so easy and delicious! We haven't had potato salad in awhile because it seems so arduous to make, but this wasn't and we enjoyed it. The pork was tasty and my husband really likes the honey glaze.
The potato salad was killer. Broccoli never got dry during cooking and the pork chops were lovely. Only complaint would be that the recipe should tell you to do the potato salad first, then everything else. Potato salad takes the longest and needs to cool. The way the recipe states, my broccoli was done so early and risked getting cold. But the taste and quality of everything was great!
The smoky mustard for the potato salad was good... I served it warm though since it's December :-p and also added some diced celery along with the scallions. The broccoli was nicely caramelized (it always seems so much before it's cooked and then it just... shrinks?? I will need to make more next time) and yummy. Alas, I had higher expectations for the honey butter glaze... I even used my own blackberry honey and don't get me wrong, the glaze itself was delicious but otherwise, even with all the fry seasoning ?!?!? the pork didn't have a lot of flavor. Maybe it's because it was pork chops and not pork tenderloin?? I dunno. I mean it wasn't bad at all, just... not as exciting as I anticipated. I dunno if I would make it again, it was a bit of work for a kind of bland payoff and a lot of sugar. :-/
Delicious! Never made a potato salad before and loved this one! The simple glaze was also wonderful on the pork chops. Only thing is that the pork chops were quite small. Wish there had been slightly larger cuts. Also not enough broccoli!!
This was an excellent dish! Broccoli was perfectly roasted. The potato salad was AMAZING!!! The pork chop was great, but we didn't like the sauce as much as we thought we would. Maybe more spices need to be added?
Glazed chops were great. I streamed the broccoli, as I didn't care for it roasted. I added butter and lemon to it and was happy with how it turned out. The potato salad was a big hit! Again, that smoky mustard is really good (and I don't even like regular yellow mustard). Great recipe.
Love it all! Love the smoky mustard potato salad the most, but the honey glazed pork chops are great too. I generally steam broccoli rather than oven roast it, but either way it works with this meal.
