Honey Mustard Grilled Pork Chops **PREP-marinade, bake time**
Pour marinade into pork chop bag, coat well, and refrigerate for at least 30 minutes or up to overnight. Preheat oven to 375°F. Wash and dice potatoes, place in a baking dish, and toss with 2 T. melted butter and herb mixture. Bake about 45 minutes, or until tender (smaller pieces will cook faster). Remove pork chops from marinade and set aside. Pour remaining marinade into a small saucepan, bring to a boil, then simmer for 5 minutes. Grill pork chops over medium-high heat for 3–5 minutes per side, until internal temperature reaches 145°F. Cook squash with 1 T. of butter. Season as desired. Serve pork chops topped with cooked honey mustard sauce, with potatoes and squash on the side.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 590 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Cholesterol | 105 mg |
| Sodium | 650 mg |
| Total Carbohydrates | 62 g |
| Dietary Fiber | 6 g |
| Total Sugars | 24 g |
| Added Sugars | 23 g |
| Protein | 43 g |
Vitamin D 2% • Calcium 6% • Iron 15% • Potassium 25%
Ingredients
Pork chops, potatoes, vegetables, honey, Dijon mustard, apple cider vinegar, dry mustard, garlic, fresh basil, fresh rosemary, salt.
Allergen Statement
Contains: No major FDA allergens.*