Name: Pork Chop with Honey-Dijon Apples, Parsley Potatoes & Mixed Greens
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 6 cloves garlic; 3 Granny Smith apples; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1.02 kg new potatoes; 6 pork chops, boneless; 1 ½ (142 g) pkg spring mix (mixed greens); 3 medium yellow onions; apple cider vinegar; black pepper; butter, unsalted; Dijon mustard; honey; mayonnaise; salt

Pork Chop with Honey-Dijon Apples, Parsley Potatoes & Mixed GreensPork Chop with Honey-Dijon Apples, Parsley Potatoes & Mixed Greens — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

6 cloves garlic

3 Granny Smith apples

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1.02 kg new potatoes

6 pork chops, boneless

1 ½ (142 g) pkg spring mix (mixed greens)

3 medium yellow onions

apple cider vinegar

black pepper

butter, unsalted

Dijon mustard

honey

mayonnaise

salt

Instructions

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Halve potatoes, place in a large pot, cover with hot water (from the tap), and bring to a boil. Once boiling, reduce heat to medium and simmer until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to the pot; cover to keep warm.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

While the chops are cooking, peel, halve, and thinly slice onions into half-moons; peel and mince garlic. Place both in a large bowl.

Quarter and core apples, then slice into ¼-inch thick wedges; add to the bowl with the onion and garlic.

When the chops are done, return the skillet (with cooking juices) to medium-low heat. Add onion, garlic, and apple; cook, stirring occasionally, until the onion and apple are soft, 6-7 minutes. (Reserve bowl for the next step.)

Meanwhile, place vinegar, mayo, Dijon, honey, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Halve tomatoes lengthwise and add to the bowl with the dressing; set aside.

When the onion and apple are soft, add broth, Dijon, and honey to the skillet; bring to a simmer and cook, stirring occasionally, until slightly thickened, 5-6 minutes. Remove from heat.

Meanwhile, shave parsley leaves off the stems; discard stems and mince the leaves.

Return the pot with potatoes to low heat; add butter, parsley, and salt. Cook, stirring frequently, until butter and parsley coat the potatoes, 2-3 minutes. Remove from heat.

Add mixed greens to bowl with dressing and tomatoes; toss to combine the salad.

To serve, divide pork chops, apple sauté, potatoes, and salad between plates. Enjoy!

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