Honey Dijon Pork with Yummy Green Bean Stuff

I made my honey dijon pork last night.  This is one of those recipes that is just good, and feels so fancy, and yet is so easy.  I’ve come across a few of those–the type you know you can always pull together, simple enough for a really yummy family dinner but nice enough for company.  Figured I would post a few of them here.  Disclaimer: as with most of my recipes, they tend to be approximate/change things up as you like them/not extremely exact.  So….experiment and have fun!!!  🙂

Honey Dijon Pork

  • 4 thick boneless chops, butterflied into 8.
  • 1 egg
  • Honey dijon mustard
  • Mayo
  • Bread, cracker, or panko crumbs (Ritz has a nice taste but panko is more even)
  • Herbs or parmesan if desired.
  • Olive or vegetable oil

Mix the egg, mayo and mustard in desired proportion.  I always wish I had a measurement because I never make enough the first time.  I’m gonna guesstimate I usually end up needing 2 cups total. Mix the bread crumbs with cheese or herbs as desired. Again, I’ll call it 2 cups.  If somebody actually measures that and I’m way off let me know. 🙂  Coat the pork in the sauce mixture, then in the bread mixture; set aside.

Generously cover the bottom of a wide skillet with oil of choice, over medium heat; preheat oven or toaster oven to 300.  When oil is hot, lay pork chops in a single layer–as many as will fit comfortably.  Brown 4-5 minutes on a side, until deep golden brown.  Set chops in a baking dish as they finish.  When all chops are finished, put baking pan in oven, uncovered, to finish cooking through.  (If it will be a while I often set it lower, so I can keep them warm without drying them out.)   In the meantime, make Yummy Green Bean Stuff!

Yummy Green Bean Stuff

  • 2 cans green beans, cut or french, or 2-3 cups frozen.
  • 2 T butter
  • Almonds
  • Rosemary
  • Thyme
  • Cranberries

You can do this in the pork skillet if you just wipe it out first.  Actually I made it once done straight in the pork fat instead of butter and it was good…but I was pregnant…and it did not sit well.  So now I just wipe it out and you still get a little of that porkiness but a little less lard…  🙂

Melt the butter.  Add the almonds and roast lightly.

Add green beans, and a couple shakes each of rosemary and thyme.  You may also add salt and pepper; I don’t feel it needs it.

Add cranberries if desired.

There you have it!  Easy and yummy.  I like to also do a stovetop stuffing while the pork and beans are finishing.  I think I made this whole meal in about 35 minutes on a teaching night.  My 1 year old singlehandedly ate at least half of the green beans over two meals, cranberries and almonds and all, and my husband enjoyed it enough to eat a second round with me after I finished teaching lessons.

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