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.
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/ serving 2 people
/ serving 2 people
Yukon Gold Potatoes
Veggie Stock Concentrate
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: 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.
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.
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.