Dijon and Honey Pork Chops in Foil Packets
Elevate your weeknight dinners with these irresistibly flavorful Dijon and Honey Pork Chops in Foil Packets! Perfectly balanced with a sweet and tangy marinade made from Dijon mustard, honey, olive oil, and garlic, these juicy pork chops are baked alongside tender baby potatoes and crisp green beans for a complete, no-fuss meal. The magic happens inside individual foil packets, which lock in moisture and flavor while making cleanup a breeze. With just 15 minutes of prep and 25 minutes of baking time, this easy recipe is ideal for busy schedules yet elegant enough to impress guests. Oven-roasted to perfection and infused with optional fresh thyme for a fragrant touch, these pork chops are sure to become a new family favorite.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
- 1 pound baby potatoes, halved
- 0.5 pound green beans, trimmed
- 4 sheets aluminum foil
Instructions
Preheat your oven to 400°F (200°C).
In a small mixing bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, salt, black pepper, and thyme leaves (if using) to create a marinade.
Pat the pork chops dry with paper towels and evenly coat them with the marinade. Let them rest for 10 minutes to absorb the flavors.
Prepare 4 sheets of aluminum foil large enough to fully enclose each pork chop and its accompanying vegetables.
Divide the baby potatoes and green beans evenly among the foil sheets, arranging them into a small pile in the center of each sheet. Drizzle with a little olive oil and sprinkle with salt and pepper.
Place a marinated pork chop on top of each vegetable pile.
Fold the foil over the pork chops and vegetables, crimping the edges tightly to create a sealed packet.
Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pork chops reach an internal temperature of at least 145°F (63°C) when measured with a meat thermometer.
Carefully open the packets (watch out for steam) and serve the pork chops and vegetables immediately.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 62.8 g | ||
| Protein | 126.1 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3919 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
