---
title: Mustard Pork Chops and Potato Rosti
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mustard-pork-chops-and-potato-rosti-588bac7114d0f164f72d4eb2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: medium
allergens: []
tags:
  - Gluten-free
rating: 4.0
rating_count: 7100
source_chef: Recipe Development Team
nutrition:
  calories: 550
  protein: 43
  fat: 24
  saturated fat: 6
  carbohydrates: 40
  sugar: 7
  fiber: 8
  cholesterol: 95
  sodium: 420
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pork%20Chops/mustard-pork-chops-and-potato-rosti.avif"
---

Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice @shallot{2%unit}. Strip @thyme{½%ounce} leaves and roughly chop. Trim stems from @green beans{12%ounce}. Peel and grate @yukon gold potatoes{24%ounce} on the large holes of a box grater. Season generously with @salt{} and @black pepper{}. Place in the center of a clean #tea towel and toss with half the thyme.

Gather towel corners and squeeze as much liquid as you can from potatoes over a sink. In a #large pan{}, heat a thin layer of @vegetable oil{10%tsp} over medium heat. Form the potato mixture into tablespoon-size mounds, add to the pan, and flatten with a spatula. Cook until golden and crisp, ~{3%minutes} per side. Transfer to a paper towel-lined plate and season with salt and pepper.

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

Drain the oil from the pan until 1 tsp remains, then bring the heat to medium-high. Season @boneless pork chops{24%ounce} all over with salt and pepper. Add to the pan and cook until nicely browned, ~{3%minutes} per side. Transfer pork chops and potato cakes to another baking sheet and roast until pork is cooked through and potatoes are crisp, ~{5%minutes}.

Lower heat to medium under the same pan and add a drizzle of oil. Add shallot and remaining thyme, cooking until slightly softened, ~{2%minutes}. Stir in @dijon mustard{2%unit} and @chicken stock concentrate{2%unit} with ½ cup water. Bring to a simmer and reduce to a saucy consistency, ~{2%minutes}. Season with salt and pepper.

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