Date Night In + Leftovers: It’s the best of both worlds thanks to this One-Pan Honey Mustard Pork Chop and Veggies dish!
This post was created in partnership with our friends at Tessemae’s
Love is in the air and dinner is in the oven
What could be better?! Having just a few dishes to clean up afterwards, that’s what could be better. Oh, and a healthy dessert, too. Maybe even a glass of wine. Oh my, so good. So good you might not even want to brave the restaurant crowds or over-priced Valentine’s Day menus this year.
With Valentines’s Day just around the corner we wanted to share this super easy One-Pan Honey Mustard Pork Chops and Veggies recipe because we think it’s perfect for a date night in situation (or weeknight dinner any day of the year). While the recipe takes just under an hour to prepare start to finish, the amount of hands on time is less than 20 minutes. And clean up is a breeze.
Steak and lobster is overrated
Being the ultra practical person that I am and as much as I dig Valentine’s Day (it was, after all, the day my hubby proposed and I said…‘Mulligan’) I just can’t see plunking down a hundred bucks for dinner. Are you with me? I put this dinner on the table for less than $20 and it was enough for a date lunch + leftovers for the next day for the two of us.
But all budget talk aside, if you enjoy going out for Valentine’s Day dinner and treating yourself then by all means, do what makes your heart sing. Just promise me that for your next ‘date night in’ that you’ll give this One-Pan Honey Mustard Pork Chops and Veggies a try!
Not your average pork chop dinner
Growing up, pork chops were always made with Shake ‘N’ Bake. Anyone else have memories of shaking raw meat with some powdered coating mix in a plastic baggie? Good times for sure but nowadays the wheat bread crumbs, high-fructose corn syrup and caramel coloring aren’t what I want on my chops. Now I want something that delivers BIG flavor with a very short ingredient list like the Organic Honey Mustard from Tessemae’s that I used for the marinade in this recipe. And for
dipping slathering because honey mustard is one of my most favorite condiments ever. And when it’s made with just Organic Mustard (Organic Vinegar, Water, Organic Mustard Seed, Sea Salt, Organic Turmeric, Organic Spices) and Organic Honey, that’s even better.
Slather on, friends.
One-Pan = Less Mess
If you play your cards right on and toss the potatoes and green beans with the ghee on the baking pan, you’ll only dirty TWO while dishes making this meal: the baking pan and the dish you used to marinate the chops in. Lining the baking sheet with parchment makes it even easier to clean up and I guess if you wanted to get really hardcore about holding the line on dirty dishes you could just eat right from the pan. Maybe have a ‘Lady and the Tramp’ moment, only with green beans instead of pasta.
Am I the only one laughing here? Probably. That’s fine, this One-Pan Honey Mustard Pork Chops and Veggies more than makes up for what my humor lacks.
Serve with a huge green salad and extra Tessemae’s Organic Honey Mustard for dipping – then look forward to an easy clean up, leftovers for tomorrow and extra time with the one you love.
- 1 lb. boneless pork chops (or 1 ¼ lbs. bone-in chops)
- 1 lb. small new potatoes, halved lengthwise
- ¼ cup Tessemae’s Organic Honey Mustard (or honey mustard of choice OR 1/4 dijon + 1–2 tsp. honey)
- 1 ½ Tbsp. ghee, melted (may substitute avocado or olive oil for dairy-free option)
- ¼ tsp. dried thyme
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. dried oregano
- ⅛ tsp. dried sage (ground)
- ¼ tsp. salt
- 12 ounces fresh green beans, ends trimmed
- Salt and Pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Preheat oven to 400℉.
- Line a large rimmed baking sheet with parchment paper.
- Toss halved potatoes with 1 Tbsp. melted ghee and spices (thyme, garlic and onion powders, oregano, sage and salt). Arrange potatoes cut-side down on baking sheet. Bake 25 minutes in preheated oven.
- While the potatoes are baking, place pork chops and Honey Mustard in a shallow dish and turn chops to coat. Sprinkle with salt and pepper.
- Trim ends from green beans and toss with remaining ½ Tbsp. melted ghee and a pinch of salt.
- After 25 minutes, remove pan from oven and push the potatoes to one side (no need to flip them).
- Add pork chops and green beans to the pan.
- Bake an additional 10-15 minutes or until pork chops register 145℉ on an instant-read thermometer and vegetables are done. If veggies need a little more time to cook, remove pork chops to a plate and cover to keep warm then return veggies to the oven to roast a bit longer.
- Sprinkle with chopped fresh parsley and lemon wedges, if desired.
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- Serving Size: ¼ of recipe
- Calories: 382
- Fat: 17g
- Sodium: 464mg
- Carbohydrate: 24g
- (Fiber: 3g
- Sugar: 8g)
- Protein: 27g
What’s your ideal way to spend Valentine’s Day? Go all out for a night on the town or lay low and stay in? Share in the comments below!
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This post was made possible by our friends at Tessemae’s. Though we received compensation for this post, the opinions expressed here are – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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