Ingredients:
°4 pork chops, boneless
°340g Pork chops, boneless
°360 g yellow-fleshed potatoes
°Honey 1 tbsp. soup
°1 C. Old fashioned mustard
°7g Thyme
°1 unit Lemon
°340 g Green beans
°113 g Onion, sliced
°Oil* 4 tbsp. soup
°¼ tsp. salt and pepper*
Instructions:
1
Before you begin, preheat the oven to 230°C (450°F). Wash and dry all fruits and vegetables.
Tear off 1 tbsp. tablespoons of thyme leaves (double the quantity for 4 people). Cut the potatoes into 2.5 cm (1 in) pieces. On a baking sheet, drizzle the potatoes with 1 Tbsp. tablespoons oil (double the quantity for 4 people), then sprinkle with half the thyme. Salt and pepper. Roast in the center of the oven for 25 to 28 minutes, stirring halfway through cooking, until the potatoes are golden brown.
Prepare the dressing
2
While the potatoes are roasting, trim the green beans. Zest, then squeeze half the lemon. Cut the rest of the lemon into wedges. In a small bowl, whisk the mustard, honey, remaining thyme, 1 tbsp. lemon zest, 2 tsp. lemon juice and 1 tbsp. tablespoons oil (double the quantity for 4 people). To book.
Cook the pork
3
Pat the pork dry with a paper towel, then season with salt and pepper. Heat nonstick skillet on heat. Add 1 tbsp. tablespoons oil (double the amount for 4 people), then the pork. Pan-fry 6 to 8 minutes on each side, until golden brown and cooked through**. Transfer to a plate and cover to keep warm. To book.
Cook the vegetables
4
In the same skillet, add 1 tbsp. tablespoon oil (double the amount for 4 people), then the green beans and onion pieces. Salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp, 4 to 6 minutes.
Baste the vegetables
5
Remove the skillet from the heat, then add 1 tbsp. vinaigrette (double the quantity for 4 people) over the vegetables. Mix well.
Finish and serve
6
Slice the pork. Divide the pork, potatoes and vegetables between plates. Drizzle the pork with the remaining dressing and any pork juice remaining on the plate. Sprinkle with juice from a lemon wedge, to taste.
Enjoy!