Chipotle-Honey Pork Chops with Cotija-Lime Potatoes & Green Beans
Family Friendly

Chipotle-Honey Pork Chops

with Cotija-Lime Potatoes & Green Beans

45 MIN
2 Servings
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    From the Test Kitchen

    Here, tender pork chops get a delicious lift from a sweet and spicy pan sauce of honey, chipotle chile paste, lime juice, and more. You'll serve them alongside roasted potatoes and green beans, which get finished with our new, smoky tomato-chipotle butter, a squeeze of lime juice, and a sprinkle of cotija.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      580 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Chipotle-Honey Pork Chops with Cotija-Lime Potatoes & Green Beans
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ¾ lb Potatoes
    • 1 oz Tomato Chipotle Flavored Butter
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 6 oz Green Beans
    • 1 Lime
    • 2 tsps Chipotle Chile Paste
    • 2 tsps Honey
    • 2 Tbsps Grated Cotija Cheese
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Halve the lime crosswise. Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the seasoned green beans to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 12 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter and the juice of 1 lime half. Stir until combined and the butter is melted.

    Cook the pork
    2 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Start the sauce
    3 Start the sauce

    Meanwhile, in a bowl, combine the honey, worcestershire sauce, the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Finish the sauce & serve your dish
    4 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium- high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the finished sauce. Garnish the vegetables with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Halve the lime crosswise. Place the diced potatoes on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Reserving the bowl, carefully add the seasoned green beans to the other side of the sheet pan; arrange in an even layer. Return to the oven and roast 12 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter and the juice of 1 lime half. Stir until combined and the butter is melted.

    2 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Start the sauce
    3 Start the sauce

    Meanwhile, in a bowl, combine the honey, worcestershire sauce, the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    4 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium- high, stirring frequently, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables. Top the pork with the finished sauce. Garnish the vegetables with the cheese. Enjoy!

    Finish the sauce & serve your dish
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