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Pork Chops with Firebee Honey-Mustard Pan Sauce

Pork Chops with Firebee Honey-Mustard Pan Sauce

Top a savory pork chop cooked on a Steelmade Flat Top with a rich and slightly spicy pan sauce that highlights the mouthwatering trio of heat, honey, and mustard. Complete this meal with sides of creamy buttermilk mashed potatoes and a summery vegetable sauté of fresh tomatoes, green beans, and sweet peppers drizzled with Firebee Honey to bring flavorful contrast to the dish.

Ingredients: 

4 boneless, Center-Cut Pork Chops

1 1/4 lbs Golden Potatoes

2 cloves 

6 oz Green Beans

1/2 lb Sweet Peppers

4 oz Grape Tomatoes

2 Tbsps Ghee

2 Tbsps Dijon Mustard 

1/3 cup Chicken Bone Broth 

1 Tbsp Honey 

1/4 cup Buttermilk 

1 Tbsp Red Wine Vinegar 

1 Tsp Onion Powder 

1 Tsp Garlic Powder 

1 Tsp Smoked Paprika 

1 Tsp Whole Dried Parsley


Instructions: 

1. Prepare the ingredients: Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Combine peppers and garlic in a bowl. Combine onion powder, garlic powder, smoked paprika and whole dried parsley in a bowl (spice blend). Halve the tomatoes.

2. Cook & mash the potatoes: Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk, ghee, and 2 tablespoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3. Cook the vegetables:  While the potatoes cook, preheat your Steelmade Flat Top, on half of your Flat Top heat 2 tablespoons of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the prepared peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the halved tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Taste, then season with salt and pepper if desired. Turn that side of Steelmade Flat Top to lower temp to keep warm or move vegetables to a bowl and cover with foil to keep warm. 

4. Coat & cook the beef:  Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend (combined in step 1) to coat (you may have extra). On the other side of Steelmade Flat Top, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) on the Flat Top, transfer pork to a cutting board and let rest at least 5 minutes. 

5. Make the pan sauce & serve your dish: While the pork rests, to the Flat Top area of reserved fond, add the broth (carefully, as the liquid may splatter), Firebee Honey, and mustard. Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked vegetables. Top the pork with the pan sauce. 

Enjoy!