Honey-Dijon Pork Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Dijon Pork Chops

Honey-Dijon Pork Chops

with Summer Squash, Lima Beans, and Corn Hash

Honey mustard and pork make a great duo. In this dish, we’re making a garlicky honey-dijon sauce to drizzle over succulent pork chops. A summer vegetable hash, inspired by Southern succotash, combines all the season’s best produce into one dish.


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

Total Time40 minutes
Prep Time


/ serving 2 people

2 unit

Pork Chops

12 ounce

Yukon Gold Potatoes

1 unit


1 unit


1 unit

Yellow Squash

4 ounce

Lima Beans

2 unit


2 clove


1 tablespoon

Dijon Mustard

1 unit

Veggie Stock Concentrate

1 tablespoon


1 unit


Not included in your delivery

2 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories638 kcal
Energy (kJ)2669 kJ
Fat22 g
Saturated Fat0 g
Carbohydrate68 g
Sugar0 g
Dietary Fiber10 g
Protein47 g
Sodium0 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.


Large Pan


Prep the ingredients

Zest and halve the lime. Cut the corn off the cob. Mince or grate the garlic. Thinly slice the scallions, keeping green and white parts separate. Cut the potato into ½-inch cubes. Halve, core, and dice the tomato. Halve the squash lengthwise, then slice into ¼-inch half moons.


Begin the hash: heat ½ tablespoon olive oil in a large pan over medium heat. Add the scallion whites, potatoes, and tomato. Cook, tossing, for 9-10 minutes, until potatoes have started to soften. Season with salt and pepper.

Finish the hash

Finish the hash: add the corn, lima beans, and squash. Cook, tossing, for about 6 more minutes, until potatoes are fork tender and squash has softened. Finish with lime zest and a squeeze of half the lime. Taste and season with salt and pepper. Set aside.

cook the pork chops

In the same pan, heat ½ tablespoon olive oil over medium heat. Season the pork chops with salt and pepper on each side. Sear the pork chops for 5-6 minutes per side, until golden brown and cooked to desired doneness. Set the pork chops aside.

make the honey-dijon sauce

In the same pan, make the honey-dijon sauce: add the garlic to the pan and cook for 30 seconds, until fragrant. Add 1 teaspoon Dijon mustard, 1 teaspoon honey, and ½ cup water, and the stock concentrate to the pan. Bring to a boil, reduce to a simmer, and cook until slightly thickened.


Thinly slice the pork chops and serve over the vegetable hash. Spoon the sauce over the pork and sprinkle with scallion greens.