Honey Butter–Glazed Pork Chops
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Honey Butter–Glazed Pork Chops

Honey Butter–Glazed Pork Chops

with Smoky Potato Salad & Roasted Broccoli

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.

Tags:
Protein Smart
Allergens:
Eggs
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

2 unit

Scallions

12 ounce

Broccoli

10 ounce

Pork Chops

1 tablespoon

Fry Seasoning

1 ounce

Smoky Mustard

2 tablespoon

Mayonnaise

(Contains Eggs)

4 teaspoon

Honey

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories700 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate57 g
Sugar23 g
Dietary Fiber5 g
Protein33 g
Cholesterol140 mg
Sodium710 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

Strainer
Large Bowl
Medium Pot
Baking Sheet
Paper Towel
Large Pan

Instructions

Prep & Cook Potatoes
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.

Roast Broccoli
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.

Cook Pork Chops
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 to rest. Wipe out pan.

Make Potato Salad
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.

Glaze Pork Chops
5

• Return pan used for pork to stovetop 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.

Finish & Serve
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.

Pork is fully cooked when internal temperature reaches 145°.