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Mustard Pork Chops and Potato Rosti

Mustard Pork Chops and Potato Rosti

with Tender Green Beans

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Rated 3.2 / 4out of 8040 ratings
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If the name rösti (ROW-shtee) sounds complicated, let us clarify: these are the hash brown cakes of your dreams. Hailing from Switzerland, they involve little more than pan-frying grated potatoes until they’re gloriously golden and crisp. On the plate, they’re perfect for swiping up whatever sauce you’ve got—here, that’s an herby mustard pan sauce that also adorns juicy pork chops.

Tags:Gluten free

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

Preparation Time40 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Boneless Pork Chops

1 unit

Dijon Mustard

¼ ounce

Thyme

6 ounce

Green Beans

1 unit

Shallot

12 ounce

Yukon Gold Potatoes

1 unit

Chicken Stock Concentrate

Not included in your delivery

5 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber8 g
Protein43 g
Cholesterol95 mg
Sodium420 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
Utensilsarrow down iconarrow down icon
Large Pan
Tea Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice shallot. Strip thyme leaves from stems, then roughly chop. Trim stems from green beans. Peel potato, then grate on the large holes of a box grater. Season generously with salt and pepper. Place in center of a clean kitchen towel and toss with half the thyme.

Make Potato Cakes
Make Potato Cakes
2

Gather towel corners and squeeze as much liquid as you can from potatoes over a sink or bowl. Heat a thin layer of oil in a large pan over medium heat. Pat together 2 TBSP mounds of potato mixture and place in pan, flattening with a spatula. Cook until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.

Roast Green Beans
Roast Green Beans
3

Toss green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, about 12 minutes.

Sear and Roast Pork
Sear and Roast Pork
4

Carefully drain oil from pan until you have 1 tsp left. Heat over mediumhigh heat. Season pork chops all over with salt and pepper. Add to pan and cook until nicely browned, 2-3 minutes per side. Transfer pork chops and potato cakes to another baking sheet. Roast in oven until pork is cooked to desired doneness and potatoes are crisp, 4-5 minutes.

Make Sauce
Make Sauce
5

Meanwhile, lower heat to medium under same pan and add a drizzle of oil. Add shallots and remaining thyme and cook until beginning to soften, 2-3 minutes. Stir in mustard, stock concentrate, and ½ cup water. Bring to a simmer and let bubble until reduced to a saucy consistency, 2-3 minutes. Season with salt and pepper.

Finish and Plate
Finish and Plate
6

Thinly slice pork chops. Divide pork, potato cakes, and green beans between plates. Drizzle with sauce from pan.