30-Minute Glazed Pork Chops with Warm Potato Salad

Discover your new favorite weeknight dinner with these succulent glazed pork chops, perfectly complemented by a vibrant warm salad of tender potatoes, crisp green beans, and sharp red onion. This entire meal comes together in just 30 minutes, offering a beautifully balanced and satisfying dish without any fuss. The sweet and savory glaze caramelizes on the pork, creating an irresistible finish that makes this simple recipe feel truly special.

Ingredients

• For the Glazed Pork Chops:
• 2 boneless pork chops, about 1-inch thick
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• For the Warm Potato & Green Bean Salad:
• 1 lb baby potatoes, halved
• 1/2 lb fresh green beans, trimmed
• 1/4 red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon whole grain mustard
• A pinch of salt and pepper

Instructions

1. Cook the Vegetables: Place the halved baby potatoes in a medium pot and cover with cold, salted water. Bring to a boil and cook for about 10-12 minutes. Add the trimmed green beans to the pot and cook for another 3-4 minutes, until both the potatoes and beans are tender. Drain well.
2. Prepare the Pork: While the vegetables are boiling, pat the pork chops dry with a paper towel and season both sides generously with salt and pepper.
3. Make the Glaze: In a small bowl, whisk together the minced garlic, honey, soy sauce, and Dijon mustard. Set aside.
4. Cook the Pork Chops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, until golden brown and cooked through.
5. Glaze the Chops: Reduce the heat to low and pour the prepared glaze over the pork chops in the skillet. Turn the chops to coat them evenly, allowing the glaze to bubble and thicken for about 1-2 minutes. Remove from heat.
6. Assemble the Salad: In a large bowl, combine the warm, drained potatoes and green beans with the thinly sliced red onion. In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, whole grain mustard, salt, and pepper. Pour the dressing over the vegetables and toss gently to combine.
7. Serve: Plate the glazed pork chops immediately with a generous serving of the warm potato and green bean salad on the side.

Nutritional Information

Estimated values per serving (for one person).