Grilled Pork Chop with Whole Grain Dijon Sauce with green beans and red potatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 8 oz. Green Beans
  • 12 oz. Red Potatoes
  • 4 Thyme Sprig
  • 2 Boneless Pork Chops
  • 1/2 fl. oz. Apple Cider Vinegar
  • 1 Tbsp. Grainy Mustard
  • 1/2 oz. Light Brown Sugar

Directions

  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Trim ends off green beans. Quarter potatoes. Stem half the thyme, leaving remaining sprigs whole. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  3. Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, whole thyme sprigs, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast until potatoes are fork tender, 23-28 minutes. While potatoes roast, make vinaigrette.

  4. Combine apple cider vinegar, grainy mustard, brown sugar, and thyme leaves in a small mixing bowl. Slowly add 2 Tbsp. olive oil while whisking. Season with ¼ tsp. salt and a pinch of pepper.

  5. Heat a grill or grill pan to medium heat. Rub pork chops with 1 tsp. olive oil and add to hot grill. Cook until chops reach a minimum internal temperature of 145 degrees, 5-6 minutes per side. Spoon 1 Tbsp. vinaigrette over each chop and set aside to rest while you grill green beans.

  6. Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper in a medium mixing bowl. Place green beans on hot grill and cook, turning occasionally, until lightly charred, 4-5 minutes.

  7. Discard thyme stems from cooked potatoes. Arrange potatoes and green beans on a plate and place a pork chop in front. Spoon remaining vinaigrette over pork and vegetables.

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