Ingredients
- 4 tablespoon butter
- 1/2 cup medium red onion, diced
- 2 tablespoon celery stalks, halved lengthwise and thinly sliced
- 1 tablespoon package (10 ounces) frozen green beans
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 1/2 pound red new potatoes, scrubbed well and quartered
- 1 ounce garlic clove, minced
- 1/2 cup whole milk
- 4 cup bone-in pork chops (about 9 ounces each)
- 1/4 cup packed light-brown sugar
- 1 tablespoon dijon mustard
Preparation
Baking Directions:
Prep time: 30 minutes/ Total time: 30 minutes1. In a medium saucepan, melt 2 tablespoons butter over medium.
Add onion and celery; season with salt and pepper.
Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes.
Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
2.Set a steamer basket in a large pot.
Fill with enough water to come just below basket; bring to a boil.
Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes.
Transfer potatoes to a bowl; set aside.
3.Remove steamer basket; discard water from pot.
In same pot, melt 1 tablespoon butter over medium.
Add garlic; cook until golden brown, 1 to 2 minutes.
Add potatoes; mash coarsely.
Cook, stirring, 1 minute (a film of starch will form on bottom of pot).
Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more.
Season with salt and pepper.
Remove from heat; cover.
Set aside.
4.Heat broiler to high.
Line a baking sheet with aluminum foil.
In a small bowl, combine sugar and Dijon.
Place pork on sheet; season with salt and pepper.
Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top.
Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes.
Serve pork with potatoes and green beans.
Nutritional information: Per serving: 599 cal; 23 g fat (11.6 g sat fat); 44.9 g protein; 54.3 g carb; 5.4 g fiber
