Maple & mustard glazed pork chops with green bean & potato salad
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
plus resting
A star rating of 3 out of 5.8 ratingsRate
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Enjoy glazed pork chops with a green bean, potato and red onion salad on the side. It's an easy midweek meal for two made in 30 minutes
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Green salad with buttermilk dressing
A star rating of 4.8 out of 5.4 ratings
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Green goddess salad
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Ingredients
Nutrition
Units:
MetricUS
-
250g new potatoes
-
2 rindless pork chops
-
2 tbsp olive oil
plus extra for drizzling
-
1 tbsp maple syrup
plus 2 tsp
-
1-2 tbsp Dijon mustard
plus 2 tsp
-
1 tbsp red wine vinegar
-
1 small red onion
-
handful of dill
-
180g green beans
-
mixed green salad
to serve
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Nutrition: Per serving
- kcal549
- fat22g
- saturates5g
- carbs42g
- sugars23g
- fibre6g
- protein43g
- salt1.25g
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Method
-
step 1
Cook the potatoes in a pan of boiling salted water for 10-15 mins until tender when pierced with the tip of a sharp knife.
-
step 2
Heat the grill to high. Put the pork chops on a baking tray, rub with a small drizzle of oil, season and grill for 4-6 mins. Whisk 1 tbsp maple syrup with 2 tbsp mustard in a bowl, then season. Turn over the pork chops and spoon over the maple mustard. Grill for another 4-8 mins, depending on thickness, until cooked and the glaze is starting to brown. Rest for 5 mins.
-
step 3
Whisk the 2 tsp maple syrup and 2 tsp mustard with the red wine vinegar and 2 tbsp olive oil in a large bowl. Finely slice the red onion and chop the dill, then whisk both into the bowl along with some seasoning.
-
step 4
Add the green beans to the pan of potatoes for the last 3-4 mins of cooking until tender. Drain well, then tip the potatoes and beans into the bowl of dressing and toss a few times to coat. Serve with the pork chops and a green salad.
Recipe from Good Food magazine, May 2026
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A star rating of 3 out of 5.8 ratings
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