Family Friendly

Chipotle-Honey Pork Chops

with Cotija-Lime Potatoes & Green Beans

45 MIN

+$1.99/serving 2 Servings

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with Chicken Breasts

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

560 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
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

step-by-step

instructions

Cook Along

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 chicken

Meanwhile, pat the chicken 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 chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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 cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the finished sauce. Garnish the vegetables with the cheese. Enjoy!