Date Night In + Leftovers: It’s the best of both worlds thanks to this One-Pan Honey Mustard Pork Chop and Veggies dish!
This post was created in partnership with our friends at Tessemae’s
Love is in the air and dinner is in the oven
What could be better?! Having just a few dishes to clean up afterwards, that’s what could be better. Oh, and a healthy dessert, too. Maybe even a glass of wine. Oh my, so good. So good you might not even want to brave the restaurant crowds or over-priced Valentine’s Day menus this year.
With Valentines’s Day just around the corner we wanted to share this super easy One-Pan Honey Mustard Pork Chops and Veggies recipe because we think it’s perfect for a date night in situation (or weeknight dinner any day of the year). While the recipe takes just under an hour to prepare start to finish, the amount of hands on time is less than 20 minutes. And clean up is a breeze.
Steak and lobster is overrated
Being the ultra practical person that I am and as much as I dig Valentine’s Day (it was, after all, the day my hubby proposed and I said…‘Mulligan’) I just can’t see plunking down a hundred bucks for dinner. Are you with me? I put this dinner on the table for less than $20 and it was enough for a date lunch + leftovers for the next day for the two of us.
But all budget talk aside, if you enjoy going out for Valentine’s Day dinner and treating yourself then by all means, do what makes your heart sing. Just promise me that for your next ‘date night in’ that you’ll give this One-Pan Honey Mustard Pork Chops and Veggies a try!
Not your average pork chop dinner
Growing up, pork chops were always made with Shake ‘N’ Bake. Anyone else have memories of shaking raw meat with some powdered coating mix in a plastic baggie? Good times for sure but nowadays the wheat bread crumbs, high-fructose corn syrup and caramel coloring aren’t what I want on my chops. Now I want something that delivers BIG flavor with a very short ingredient list like the Organic Honey Mustard from Tessemae’s that I used for the marinade in this recipe. And for dipping slathering because honey mustard is one of my most favorite condiments ever. And when it’s made with just Organic Mustard (Organic Vinegar, Water, Organic Mustard Seed, Sea Salt, Organic Turmeric, Organic Spices) and Organic Honey, that’s even better.
Slather on, friends.
One-Pan = Less Mess
If you play your cards right on and toss the potatoes and green beans with the ghee on the baking pan, you’ll only dirty TWO while dishes making this meal: the baking pan and the dish you used to marinate the chops in. Lining the baking sheet with parchment makes it even easier to clean up and I guess if you wanted to get really hardcore about holding the line on dirty dishes you could just eat right from the pan. Maybe have a ‘Lady and the Tramp’ moment, only with green beans instead of pasta.
Am I the only one laughing here? Probably. That’s fine, this One-Pan Honey Mustard Pork Chops and Veggies more than makes up for what my humor lacks.
Serve with a huge green salad and extra Tessemae’s Organic Honey Mustard for dipping – then look forward to an easy clean up, leftovers for tomorrow and extra time with the one you love.
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One-Pan Honey Mustard Pork Chops and Veggies
- Prep Time: 15 mins.
- Cook Time: 35-40 mins.
- Total Time: 50-55 mins.
- Yield: 4
- Cuisine: Gluten-free, Dairy-free, Paleo
Ingredients
1 lb. boneless pork chops (or 1 ¼ lbs. bone-in chops)
1 lb. small new potatoes, halved lengthwise
¼ cup Tessemae’s Organic Honey Mustard
1 ½ Tbsp. ghee, melted (may substitute avocado or olive oil for dairy-free option)
¼ tsp. dried thyme
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried oregano
⅛ tsp. dried sage (ground)
¼ tsp. salt
12 ounces fresh green beans, ends trimmed
Salt and Pepper, to taste
Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400℉.
- Line a large rimmed baking sheet with parchment paper.
- Toss halved potatoes with 1 Tbsp. melted ghee and spices (thyme, garlic and onion powders, oregano, sage and salt). Arrange potatoes cut-side down on baking sheet. Bake 25 minutes in preheated oven.
- While the potatoes are baking, place pork chops and Honey Mustard in a shallow dish and turn chops to coat. Sprinkle with salt and pepper.
- Trim ends from green beans and toss with remaining ½ Tbsp. melted ghee and a pinch of salt.
- After 25 minutes, remove pan from oven and push the potatoes to one side (no need to flip them).
- Add pork chops and green beans to the pan.
- Bake an additional 10-15 minutes or until pork chops register 145℉ on an instant-read thermometer and vegetables are done. If veggies need a little more time to cook, remove pork chops to a plate and cover to keep warm then return veggies to the oven to roast a bit longer.
- Sprinkle with chopped fresh parsley and lemon wedges, if desired.
Notes
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Nutrition
- Serving Size: ¼ of recipe
- Calories: 382
- Sugar: 8g
- Sodium: 464mg
- Fat: 17g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
What’s your ideal way to spend Valentine’s Day? Go all out for a night on the town or lay low and stay in? Share in the comments below!
Pin now, make later!
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So I picked up the tessemae’s honey mustard just for this recipe…making it this week and oh boy is their honey mustard good!!
Isn’t it though!? I’ve been putting it on everything lately, too.
This looks wonderful. Could I make it with chicken breasts instead of pork chops?
★★★★★
Yes, you can use chicken. Just make sure to pound the chicken so that it’s 3/4-1 inch thick. Enjoy!
I made this tonight and thought it was delicious. The honey mustard dressing on the pork is so tasty! Thank you for the great and easy recipe!
★★★★★
Awesome! That dressing is so good – I put it on everything lately.
Just curious, what are new potatoes? I don’t see them in any grocery stores…I used baby reds instead. Great recipe!
Hi Erin,
New potatoes are small, young potatoes that appear in stores and markets in early spring (or year round if shipped in from warmer climates). They can be any variety – ‘New’ just indicates that they are ‘new’ rather than having been in storage (as potatoes are typically harvested in the fall).
That said, any small or ‘baby’ potato will work.
This was successful and tasty but… My chops had bones and were pretty thin. They did not brown in the time it took them to cook, so buy thicker ones and they’ll have time to brown. 🙂 Then, maybe toss the potatoes in some honey mustard with the herbs for just a bit more flavor. Same with the green beans. Everything was tasty and I’d def make it again, but not photogenic.
★★★★
Hello your recipes sound great and I have made the zucchini fritters which were wonderful!
Many of your recipes use store bought products, sauces etc..is there a way you would create some recipes without these store bought products instead homemade items.
Money is in short supply for me which is quite a challenge. I am looking at your whole 30 recipes, wanting to eat clean.
Thank you so much,
Jacque Zannini
We do have several recipes on our website that include homemade dressings but this is a great recommendation. Here are a few stand alone dressings: https://therealfoodrds.com/recipes-2/?fwp_course=sauces-dressings
Thank you!
Do you have a recommended substitute for the honey mustard that we could use for a round of whole30, that could still have a similar flavor?
Hi Emily! You could also use a compliant dijon mustard (such as Tessemae’s) blended with a date for a touch of sweetness. You may also like this recipe: https://therealfoodrds.com/slow-cooker-dijon-thyme-chicken-legs/