Pork Chops & Buttermilk Mashed Potatoes with Honey-Mustard Pan Sauce & Green Beans

Pork Chops & Buttermilk Mashed Potatoes

with Honey-Mustard Pan Sauce & Green Beans

45 MIN
4 Servings
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    From the Test Kitchen

    Sides of creamy buttermilk mashed potatoes and a bright vegetable sauté of fresh tomatoes, green beans, and shishito peppers bring flavorful contrast to this savory pork chop dish.

    To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    ingredients
    Pork Chops & Buttermilk Mashed Potatoes with Honey-Mustard Pan Sauce & Green Beans
    Title
    • 4 Boneless, Center-Cut Pork Chops
    • 1¼ lbs Golden Or Red Potatoes
    • 2 cloves Garlic
    • 4 oz Grape Tomatoes
    • 6 oz Green Beans
    • 2 Tbsps Whole Grain Dijon Mustard
    • ⅓ cup Chicken Bone Broth
    • ¼ cup Buttermilk
    • 2 tsps Honey
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Red Wine Vinegar
    • 6 oz Shishito Peppers
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. 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 the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic and pepper pieces; season with salt  and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the halved tomatoes. Cook, stirring occasionally,  1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper  if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the pork
    4 Cook the pork

    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 the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to  a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    While the pork rests, to the pan of reserved fond, add the broth (carefully, as the liquid may splatter), honey (kneading the packet before opening), and mustard. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper  if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the pan sauce. Enjoy! 

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    Pork Chops & Buttermilk Mashed Potatoes

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. 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 the stems of the peppers; cut into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

    2 Cook & mash the potatoes

    Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

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

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic and pepper pieces; season with salt  and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the halved tomatoes. Cook, stirring occasionally,  1 to 2 minutes, or until slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper  if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the pork

    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 the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to  a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Cook the pork
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    While the pork rests, to the pan of reserved fond, add the broth (carefully, as the liquid may splatter), honey (kneading the packet before opening), and mustard. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper  if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the pan sauce. Enjoy! 

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