*Ingredients
°4 boneless pork chops
°340g Boneless Pork Chops
°360g yellow-fleshed potatoes
°Honey 1 tbsp. soup
°1 C. Old fashioned mustard
°7g Thyme
°1 Lemon unit
°340 g Green beans
°113 g Onion, sliced
°Oil* 4 tbsp. soup
°¼ c. salt and pepper*
*Instructions
1
Before you begin, preheat the oven to 230°C (450°F). Wash and dry all fruits and vegetables.
Tear 1 tbsp. tablespoons of thyme leaves (double for 4 people). Cut the potatoes into 2.5 cm (1 inch) 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, cut the green beans. Zest, then squeeze half the lemon. Cut the rest of the lemon into wedges. In a small bowl, whisk mustard, honey, remaining thyme, 1 tbsp. lemon zest, 2 tbsp. lemon juice and 1 tbsp. tablespoons of oil (double for 4 people). To book.
Cook the pork
3
Pat the pork dry with a paper towel, then season with salt and pepper. Heat a nonstick skillet over high heat. Add 1 tbsp. tablespoons of oil (double 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. tablespoons oil (double for 4 people), then the green beans and onion pieces. Salt and pepper. Cook, stirring occasionally, until green beans are crisp-tender, 4 to 6 minutes.
Baste the vegetables
5
Remove the pan from the heat, then add 1 tbsp. vinaigrette (double the quantity for 4 people) on 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 the pork juice remaining on the plate. Sprinkle with the juice of a lemon wedge, to taste.
Enjoy !
