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Chipotle-Honey Pork Chops
with Cotija-Lime Potatoes & Green Beans
45 MIN
2 Servings
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.
Get CookingDietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories570 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
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¾ lb Potatoes
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1 oz Tomato Chipotle Flavored Butter
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2 Tbsps Vegetarian Worcestershire Sauce
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1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
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6 oz Green Beans
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1 Lime
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2 tsps Chipotle Chile Paste
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2 tsps Honey
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2 Tbsps Grated Cotija Cheese
step-by-step
instructions
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 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.
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!
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 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.
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!
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