Honey Butter–Glazed Pork Chops

Name: Honey Butter–Glazed Pork Chops with Smoky Potato Salad & Roasted Broccoli
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 2 unit Scallions; 1 unit Broccoli; 10 ounce Pork Chops; 1 tablespoon Fry Seasoning; 1 ounce Smoky Mustard; 2 tablespoon Mayonnaise; Salt; Pepper; Cooking Oil; Butter; 4 teaspoon Honey

with Smoky Potato Salad & Roasted Broccoli

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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

The quantities provided above are averages only.

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

1 unit

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

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories700 kcal

Fat36 g

Saturated Fat11 g

Carbohydrate58 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

PDF

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-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.

• 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 to rest. 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. • Refrigerate until ready to serve.

• 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.

• 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°.