Honey Garlic Pork Chops with Sour Cream Smash & Green Beans

Honey Garlic Pork Chops

fresh ingredients


  • 12 oz
    pork chops x2
  • 1 oz
    sour cream
  • 1.5 oz
  • 4 oz
    garlic shallot butter
  • 1 oz
    apple cider vinegar
  • 12 oz
    red potatoes
  • 12
  • 4 oz
    veggie stock
  • 2 oz
    red onion
  • 1 oz
    fresh parsley

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Medium saucepan

Medium skillet

Potato masher or fork




Medium bowl

cook along



Scrub potatoes, then cut into 1-inch pieces;

Peel & thinly slice onion;

Trim ends of green beans;

Zest lemon, then cut into wedges;

Pat pork dry & season all over with salt & pepper;

Remove stems & roughly chop parsley.

1Cook Potatoes

Place potatoes in a medium saucepan. Add enough salted water to cover by 1-inch. Cover & bring to a boil. Uncover & cook until potatoes are easily pierced with a fork, about 12 minutes. Reserve ¼ cup cooking liquid, drain, & return potatoes to saucepan. Cover to keep warm.

2Cook Beans

Heat 2 teaspoons of oil in a medium skillet over medium-high. Add green beans, onion, & a pinch each of salt & pepper. Cook, stirring occasionally, until crisp-tender & browned in spots, 3–5 minutes. Transfer beans to a bowl, sprinkle with lemon zest, toss & cover to keep warm (green beans will soften as they sit). Wipe out skillet & return to stovetop.

3Sear Pork

Heat 1 tablespoon of oil in same skillet over medium-high. Working in batches if necessary, add pork cutlets & cook until browned, 2-3 minutes per side. Transfer pork to a plate & cover with foil to keep warm.

4Make Sauce

Reduce heat of skillet to medium. Add garlic/shallot/butter blend & cook for 30 seconds. Add veggie stock & bring to a simmer, scraping up bits from bottom of the pan. Stir in honey & squeeze juice from lemon wedges into pan. Season to taste with salt & pepper. Return cutlets to pan & continue to cook until sauce is thickened & coats cutlets, about 2 minutes more.

5Mash Potatoes & Serve

Using a fork or potato masher, mash potatoes in saucepan. Stir in sour cream. Season to taste with salt & pepper. Spoon onto plates next to green beans. Place cutlets on top with honey garlic sauce spooned over, topped with chopped parsley. Enjoy!