- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 80
- honey
- ml
- 80
- Dijon mustard
- ml
- To taste,
- salt and pepper
- 30
- canola oil
- ml
- 4
- pork chops
- 1
- onion(s)
- 1
- nante carrot
- package
- 375
- green beans
- g
- 3
- celery
- stalk(s)
- 2
- garlic
- clove(s)
- To taste,
- thyme
- Enough
- canola oil
Directions
- Step 1
- Preheat oven to 180°C (350°F).
- Step 2
- Combine honey, mustard, thyme, garlic, salt, and pepper in a large bowl. Set aside 60 mL (¼ cup) of the sauce.
- Step 3
- Add chops to remaining sauce and coat well. Marinate in fridge for at least 30 minutes.
- Step 4
- In the meantime, place vegetables, garlic, and spices in a 32 x 23 cm (13 x 9 in.) ovenproof dish. Season to taste. Add reserved sauce and a drizzle of oil and mix to combine.
- Step 5
- Cover with aluminum foil and bake for 25 minutes.
- Step 6
- Heat 30 mL (2 tbsp.) oil in a large skillet and cook chops over medium-high heat for 30 seconds per side. Season each side with salt and pepper.
- Step 7
- Place chops over vegetables, pressing them in gently. Divide onion over each chop. Cover and bake for about 25 to 30 minutes. Internal meat temperature should reach 70°C (160°C). Check temperature often during cooking since cooking times may vary from one oven to another. If vegetables need to be cooked longer, remove chops and wrap in aluminum foil, then continue baking vegetables until tender-crisp.
- Step 8
- Divide chops and vegetables in four plates. Drizzle with cooking juice and serve with pasta like fettuccini with garlic butter and parsley.
