Hot Honey Butter-Glazed Pork with Mashed Potatoes & Green Beans

Hot Honey Butter-Glazed Pork

with Mashed Potatoes & Green Beans

35 MIN
2 Servings
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From the Test Kitchen

To accompany our irresistibly spicy-sweet glazed pork, we’re whipping up a vibrant side of tomatoes and green beans sautéed with just a touch of garlic and olive oil. An additional side of smooth mashed potatoes completes the dish on a hearty note and helps to soak up the flavorful glaze.
14 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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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
    550 Cals (est.)
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fresh
ingredients
Hot Honey Butter-Glazed Pork with Mashed Potatoes & Green Beans
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 4 oz Grape Tomatoes
  • ¾ lb Potatoes
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 1 oz Salted Butter
  • 1 Tbsp Hot Sauce
  • 2 tsps Honey
  • 2½ Tbsps Chicken Demi-Glace
Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

Cook & mash the potatoes
2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and halved greens beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Cook the pork & serve your dish
4 Cook the pork & serve your dish

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!

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

Tips from Home Chefs

Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

Cook & mash the potatoes
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and halved greens beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the pork & serve your dish

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat. Serve the cooked pork (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!

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

Cook the pork & serve your dish
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