Dijon Pork Chops with Green Beans

clock 5 minutes + 25 minutes bowl Serves 4


  • 400g baby potatoes, halved
  • 200g green beans
  • 4 pork loin chops
  • Salt and pepper, to taste
  • 20g butter
  • 2 Tbsp Dijon mustard
  • 1/2 cup water
  • 1/4 cup light cream
  • 2 Tbsp chopped flat-leaf parsley, to serve
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  • 1. In a large saucepan, boil baby potatoes until tender. In a separate saucepan, steam green beans until tender.

  • 2. Season pork with salt and pepper. In a large frying pan, melt butter over a moderate heat. Cook chops for 2 minutes on each side or until browned.

  • 3. In a small jug, combine mustard and water. Pour over chops and reduce heat to low. Cover and cook for 10 minutes or until pork is cooked through. Transfer pork to a heatproof plate, cover and keep warm.

  • 4. Continue to cook mustard sauce, uncovered, stirring occasionally over a low heat for 3 minutes or until reduced by half. Add cream and cook, stirring, for a further 2 minutes.

  • 5. Divide chops among serving plates and pour sauce over. Serve with baby potatoes and greens beans. Sprinkle with parsley to serve.

  • Fresh Tip: You could swap Dijon mustard for wholegrain mustard or basil pesto, if preferred.


  • • Energy 1021Kj • Protein 25g • Total Fat 9g • Saturated Fat 5g • Carbohydrates 15g • Sugars 3g • Sodium 736mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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