° 4 pork chops, boneless
°340g boneless pork chops
°360g of yellow potatoes
° honey 1 tbsp. soup
° 1 C. Old-fashioned mustard
° 7 g thyme
° 1 lemon unit
°340 gm green beans
°113 gm chopped onion
° Oil * 4 tbsp. soup
° ¼ tsp. Salt and Pepper*
Before you begin, preheat the oven to 230°C (450°F). Wash and dry all fruits and vegetables.
Shred 1 tbsp. tablespoons of thyme leaves (double the amount for 4 people) Cut the potatoes into 2.5 cm (1 inch) pieces. Place 1 tablespoon of potatoes on a baking sheet. tablespoons of oil (double the amount for 4 people), then sprinkle half of the thyme. Salt and Pepper. Roast in the center of the oven for 25 to 28 minutes, stirring halfway through the cooking period, until the potatoes are golden.
Prepare the sauce
While the potatoes are roasting, trim the green beans. Peel and squeeze half a lemon. Cut the rest of the lemon into wedges. In a small bowl, whisk together mustard, honey, and remaining 1 Tbsp. lemon zest, 2 tsp. lemon juice and 1 tbsp. tablespoons of oil (double the amount for 4 people). For reservations.
Pat the pork dry with a paper towel, then season with salt and pepper. Heat a non-stick frying pan. Add 1 tbsp. tablespoons of oil (double the amount for 4 people), then pork. Fry, frying for 6 to 8 minutes on each side, until golden brown and cooked through**. Transfer it to a plate and cover to keep warm. For reservations.
In the same pan, add 1 tbsp. 1 tablespoon of oil (double the amount for 4 people), then green beans and onions. Salt and Pepper. Cook, stirring occasionally, until green beans are softened, 4 to 6 minutes.
juice the vegetables
Remove the pan from the heat and add a tablespoon. Vinaigrette (double the amount for 4 people) on top of the vegetables. Mix well.
finish and present
Cut the pork into slices. Divide the pork, potatoes, and vegetables among the dishes. Sprinkle the pork with the remaining sauce and any remaining juice from the pork on the plate. Sprinkle with lemon juice, if desired.