Bone-In Pork Chop with Honey Mustard Cream (1 hour and 30 minutes)

Last nights meal is brought to you by Home Chef.

NOTE: This meal only takes 45 – 55 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Have a kid take out trash in the kitchen.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.



3 Green Onions
9 oz Grape Tomatoes
3 Lemons
18 oz of Brussel Sprouts
30 oz Fingerling Potatoes
6 Bone-in Pork Chops
3 Tbsp Miso Paste-Glutten-Free
1.8 oz Butter
15 fl oz Evaporated Whole Milk
6 tsp Beef Demi-Glace
3 fl oz Honey Mustard

Preheat oven to 375 degrees.


Prepare the Ingredients.  Trim and thinly slice green onions on an angle, keeping white and green portions separate.  Cut grape tomatoes into a fine dice.  Zest lemons, halve, and juice.  Halve brussels sprouts and potatoes, cut length wise.  Rinse pork chops, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

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Start the Potatoes.  Add miso paste and half the butter (reserve remaining for sauce) to a medium non-stick pan over medium heat.  Once melted, add potatoes to pan.  Toss to combine.  Transfer coated potatoes to one baking sheet, cut-side down.  Roast 12 minutes and remove baking sheet from oven.  Potatoes will finish cooking later.  Wipe pan clean and reserve for searing pork chops.

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Sear the Chops.  Heat pan used for potatoes over medium-high heat.  Add 2 tsp. olive oil and pork chops to hot pan.  Cook 4 – 5 minutes per side, or until pork chops reach a minimum internal temperature of 145 degrees.  Transfer chops to a plate (no need to wipe pan clean).

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Roast Brussel Sprouts and Make Tomato Relish.  After potatoes have finished roasting for the 12 minutes, add brussel sprouts, 6 tsp. olive oil, and a pinch of salt and pepper to other baking sheet.  Toss to coat and spread brussel sprouts into a single layer.  Roast 10 more minutes, or until potatoes are easily pierced with a fork and brussel sprouts are tender.  (This will be a combined 22 minutes for the potatoes).  Meanwhile, combine tomatoes, white portions of green onions, 6 tsp. lemon zest, 3 Tbsp. lemon juice, and 6 tsp. olive oil in a small bowl.  Season to taste with a pinch of salt and pepper.

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Make the Sauce.  Place pan used for pork chops over medium-high heat.  Add evaporated milk and demi-glace and cook 2 – 3 minutes, or until thickened.  Remove from burner and whisk in honey mustard and remaining butter.  Season to taste with salt.  Sauce will thicken as it cools.  Add 1 Tbsp. warm water just before serving if needed.

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Plate the Dish.  Place potatoes and brussel sprouts on a plate.  Spoon tomato relish over asparagus.  Spoon sauce on plate and top with pork chop.  Garnish potatoes with green portions of green onions.

This meal was delicious, it’s actually the second time we have had this meal.  Enjoy!


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