Dijon-Thyme Pork Chops with Crispy Potato Cakes and Green Beans

This dinner pairs pan-seared boneless pork chops with crisp-edged grated potato cakes and tender roasted green beans. A quick Dijon, shallot, thyme and stock sauce brings everything together right in the skillet.

The key to the potato cakes is squeezing out as much moisture as possible before frying. That small step helps them brown beautifully and stay crisp when they finish in the oven alongside the pork.

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Ingredients

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 400°F. Halve, peel and finely dice the shallot. Strip the thyme leaves from the stems and roughly chop the leaves. Trim the green beans.
2. Peel the Yukon Gold potatoes and grate them on the large holes of a box grater. Season generously with salt and pepper, then place the grated potatoes in the center of a clean kitchen towel. Add half the chopped thyme and toss to combine.
3. Gather the corners of the towel and squeeze the grated potatoes over the sink or a bowl to remove as much liquid as possible.
4. Heat a thin layer of vegetable oil in a large pan over medium heat. Form the potato mixture into 2-tablespoon mounds, add them to the pan and press each mound flat with a spatula. Cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.
5. On a baking sheet, toss the green beans with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until tender, about 12 minutes.
6. Carefully pour off the excess oil from the pan, leaving about 1 teaspoon behind. Heat the pan over medium-high heat. Season the pork chops all over with salt and pepper, then sear until nicely browned, 2 to 3 minutes per side.
7. Transfer the pork chops and potato cakes to another baking sheet. Roast until the pork is cooked to your desired doneness and the potato cakes are crisp, 4 to 5 minutes.
8. While the pork finishes, reduce the heat under the same pan to medium and add a drizzle of vegetable oil. Add the shallot and remaining thyme. Cook, stirring, until the shallot begins to soften, 2 to 3 minutes.
9. Stir in the Dijon mustard, chicken stock concentrate and 1/2 cup water. Bring to a simmer and cook until reduced to a saucy consistency, 2 to 3 minutes. Season with salt and pepper.
10. Thinly slice the pork chops. Divide the pork, potato cakes and roasted green beans between plates. Spoon the Dijon-thyme pan sauce over the pork and serve.

Recipe Tips

FAQ

How do I keep the potato cakes from falling apart?

Squeeze out as much liquid as possible from the grated potatoes, then press each small mound firmly with a spatula as it cooks. Smaller cakes are easier to handle and flip.

Can I make the sauce in the same pan as the pork?

Yes. The recipe uses the same pan after searing the pork, which helps the shallot, thyme, Dijon mustard and stock concentrate pick up extra savory flavor.

How long do the green beans roast?

Roast the green beans at 400°F for about 12 minutes or until tender.

What goes into the pan sauce?

The sauce is made with shallot, thyme, Dijon mustard, chicken stock concentrate, water, salt and pepper.