Mustard-Glazed Pork Chops with Crispy Potato Cakes and Green Beans

These mustard-glazed pork chops are a restaurant-worthy meal you can easily make at home. The secret lies in a simple pan sauce made with Dijon mustard and shallots, which perfectly complements the savory pork. Paired with crispy potato cakes and tender green beans, this dish is sure to impress.

The key to ultra-crispy potato cakes is wringing out the grated potatoes-just like making latkes or hash browns. Don’t forget to season them while they’re still hot for the best flavor. Serve everything together with a drizzle of the tangy sauce for a complete and satisfying dinner.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 sprig ThymeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Idaho PotatoView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Mince the shallot. Strip the thyme leaves from the sprig and finely chop. Trim the green beans. Peel and grate the potato, then season generously with salt and pepper.
2. Toss the green beans on a baking sheet with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 13-15 minutes, until slightly caramelized.
3. Meanwhile, place the grated potato in the center of a kitchen towel or cheesecloth and sprinkle with half the thyme. Gather the corners and squeeze out as much liquid as possible over a small bowl.
4. Heat 2 tablespoons olive oil in a large pan over medium heat. Place 2-tablespoon mounds of the potato mixture into the pan and press with a spatula to flatten. Cook for 2-3 minutes per side, until golden brown. Season with salt and pepper and set aside.
5. In the same pan, heat 1/2 tablespoon olive oil over medium-high heat. Season pork chops with salt and pepper, then cook for 2-3 minutes per side, until golden but not cooked through. Remove the baking sheet from the oven, then transfer the chops and potato cakes to the baking sheet. Roast for 4-5 minutes, until pork is just barely pink inside and potato cakes are crisp. Remove green beans if done and set aside.
6. Meanwhile, in the same pan, heat 1 teaspoon olive oil over medium heat. Add shallot and remaining thyme; cook for 2 minutes until slightly softened. Add Dijon mustard, 1/2 cup water and stock concentrate. Stir, bring to a simmer and cook until reduced by half. Season with salt and pepper.
7. Slice pork chops against the grain. Serve alongside green beans and potato cakes. Drizzle with pan sauce.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, starchy potatoes like Russets work best for crispy cakes, but Yukon Golds can also be used.

Can I substitute the green beans?

Absolutely. Asparagus or broccoli would be great alternatives; adjust roasting time as needed.

How do I know when the pork chops are done?

The pork is done when it reaches an internal temperature of 145°F or when it’s just barely pink in the center.