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Pork Chops and Potato Salad

This Pork Chops and Potato Salad recipe is a simple, satisfying meal that pairs seasoned, pan-seared pork chops with a tangy Dijon potato salad and tender green beans. The creamy potato salad gets a flavorful boost from red wine vinegar and fresh green onions, making it a perfect complement to the savory pork. It’s a balanced, classic dinner with a fresh twist.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 4 Russet Potatoes

  • 1 tbs All Purpose Spice Blend

  • 1 tbs Red Wine Vinegar

Fridge and Freezer

  • 4 Pork Chops, thawed

  • ¼ cup Mayonnaise

  • 2 tbs Dijon Mustard

  • 1 lb Green Beans

  • 1 bunch Green Onions

Directions

  1. Wash hands with soap and water. Wash and dry the produce. Slice the green onions, discarding the roots and separating the white part from the green parts.

  2. Bring a large pot of salted water to a boil over high heat. Peel and dice the potatoes and boil until barely tender, drain and cool.

  3. Heat a little oil in a large skillet over medium-high heat. Season the pork chops with the spice blend and cook until browned on both sides and cooked through. Remove to a plate and keep warm.

  4. Add the green beans, white bottoms of the green onions, and ¼ cup water to the skillet and cook, stirring occasionally, until green beans are bright green. Season with salt and pepper.

  5. In a small bowl, combine ¼ cup mayonnaise, 2 tbs dijon mustard, and the packet of red wine vinegar, and season with salt and pepper. Stir the dressing and green onions into the potatoes and season with salt and pepper.

  6. Serve pork chops with potato salad and green beans. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>*The USDA recommends a minimum safe cooking temperature of 145°F for pork.</li></ul>

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