Honey-Dijon Pork Chops

🥘 Ingredients

• Dijon mustard
  1 tbsp
• Yukon Gold potatoes
  12 oz
• corn
  1 unit
• garlic
  2 clove
• honey
  1 tbsp
• lima beans
  4 oz
• lime
  1 unit
• olive oil
  2 tbsp
• pepper
• pork chops
  2 unit
• salt
• scallions
  2 unit
• tomato
  1 unit
• veggie stock concentrate
  1 unit
• water
  ½ cup
• yellow squash
  1 unit

🍳 Cookware

• zester
• large pan

1. 

   1

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

   lime: 1 unit, corn: 1 unit, garlic: 2 clove, scallions: 2 unit, Yukon Gold potatoes: 12 oz, tomato: 1 unit, yellow squash: 1 unit
2. 2

   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 ⏱️ 10 minutes , until potatoes have started to soften. Season with salt and pepper .

   olive oil: 2 tbsp, salt, pepper
3. 

   3

   Finish the hash: add the corn, lima beans , and squash. Cook, tossing, for ⏱️ 6 minutes more, 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.

   lima beans: 4 oz
4. 

   4

   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 ⏱️ 6 minutes per side, until golden brown and cooked to desired doneness. Set the pork chops aside.

   pork chops: 2 unit
5. 

   5

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

   Dijon mustard: 1 tbsp, honey: 1 tbsp, water: ½ cup, veggie stock concentrate: 1 unit
6. 6

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