Honey Mustard Pork Chops with Roasted Okra & Dill Potatoes


On our quest to eat more meals in now that the second trimester has brought a new found appreciation for food and a decrease in nausea and aversions, we actually meal planned this week! And thanks to our local Peapod we were able to grocery shop without ever having to leave our car.

Our first meal for the week was “pork chops”. I knew I wanted some roasted potatoes with it and some other kind of vegetable. While we were berry picking yet again this weekend I picked up a bunch of okra, a vegetable I’ve never cooked before. I didn’t expect a whole lot from this meal but it was EPIC. Seriously drool-worthy and we all licked our plates clean…then dug into homemade fresh picked blackberry cobbler. I wanted to remember what I did so I can recreate it ASAP (MiMi & Pappy, get ready cause we’re making this while you’re here!) and to share with anyone else who might be interested in some seriously delicious food.

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Honey Mustard Pork Chops

  • 1/4c honey mustard (I actually use the sweet & sour mustard from TJ’s which is the same thing)
  • Dash of salt, pepper, garlic powder & paprika
  • 3– 1/2″ thick pork chops
  • 2tbsp Earth Balance (or butter)
  1. In a skillet over medium high, melt 1 tbsp. butter
  2. Once butter is melted, add pork chops. Sprinkle with a dash of salt, pepper, garlic powder & paprika (to liking). Cook for 2-3 minutes or until golden brown. Flip.
  3. Sprinkle dash of salt, pepper, garlic powder & paprika to cooked side. Add another tbsp. of butter to the pan and shake a bit so it can get under the pork chops to avoid sticking. Cook 2-3 minutes or until golden. Flip again.
  4. Coat top side with honey mustard. Cook for 1 minute and flip. Coat that side with more honey mustard and cook another minute or until pork chops are cooked through.
  5. Remove and enjoy!

Dill Potatoes

  • 3lb bag of red new potatoes, diced
  • 1 tbsp. dried dill
  • 1 tsp each of garlic powder, salt & pepper
  • 2 tbsp. Earth Balance or butter
  • 1 tbsp. olive oil
  1. Preheat oven to 425 degrees F.
  2. While oven is preheating, wash and dice potatoes. Put in a large bowl and coat with olive oil.
  3. Melt butter for 30 seconds in microwave and add to potatoes until coated. Season with dill, garlic powder, salt & pepper until evenly coated.
  4. Place potatoes on a non-stick cookie sheet or pan (we line ours with foil for super simple clean up) in an even layer.
  5. Cook for 30 minutes or until tender when pierced with a fork.
  6. Remove and enjoy. You will NOT be disappointed. YUM.

Roasted Okra

  • 10 large okra, sliced into 1/4″ pieces with tops discarded
  • 1 tbsp. olive oil
  • 1/2 tsp each of salt, pepper and garlic powder
  1. Preheat oven to 425 degrees F.
  2. Slice okra into 1/4″ rounds. Place in medium bowl and coat with olive oil. Season with salt, pepper and garlic powder.
  3. Place okra on a non-stick cookie sheet or pan (we line ours with foil for super simple clean up) in an even layer.
  4. Cook for 15-20 minutes or until tender.
  5. Remove and enjoy.

Hope you guys had a great weekend filled with delicious food too!

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