Honey Soy Pork Chops with Green Beans and Mashed Potatoes
Equipment
- Large skillet
- Medium saucepan
- Potato masher
Ingredients
- 4 boneless pork chops (about 1 inch thick)
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 garlic cloves, minced
- 1 tablespoon vegetable oil
- 12 ounces fresh green beans, trimmed
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1/2 cup whole milk
- 4 tablespoons butter
- Salt and black pepper
Instructions
- Place the cubed potatoes in a medium saucepan and cover with water. Add a pinch of salt and bring to a boil. Cook for 15 minutes or until the potatoes are fork tender.
- While the potatoes cook, mix the soy sauce, honey, and minced garlic in a small bowl. Set the mixture aside.
- Heat the vegetable oil in a large skillet over medium high heat. Season the pork chops with salt and pepper on both sides. Add them to the skillet and cook for 4 to 5 minutes per side until browned and cooked through. Remove the chops to a plate.
- Add the green beans to the same skillet. Cook for 4 minutes, stirring often, until they start to soften. Pour in the soy honey mixture and return the pork chops to the skillet. Simmer everything together for 2 minutes so the sauce thickens slightly and coats the chops and beans.
- Drain the potatoes and return them to the saucepan. Add the milk and butter. Mash until smooth. Season with salt and pepper to taste.
- Serve the pork chops with the green beans and sauce spooned over the top alongside the mashed potatoes.
Notes
Use bone in pork chops if you prefer more flavor, but reduce the skillet time by a minute per side to avoid drying them out. Leftovers keep well in the fridge for two days and reheat gently in a covered skillet with a splash of water to loosen the sauce. If the sauce tastes too salty, stir in an extra teaspoon of honey at the end of cooking.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Medium saucepan, Potato masher
Cuisine: Asian
Equipment: Large skillet, Medium saucepan, Potato masher