Chef Lucas’s Rosemary Pork Chop with Apple Honey Butter, Roasted Potatoes and Garlic Green Beans

Juicy pork chops basted in apple-honey and rosemary butter served with crispy roasted red potatoes and garlicky green beans.

Difficulty: Medium

Time: 40-50 min

This dish is Gluten-Free

Here’s a Midwestern flavor treat that will make your tastebuds smile…pork, apple, rosemary, and honey. Perfect! We are proud to partner with Chef Lucas who has dedicated his life – and cooking talents – to helping others. Gather your loved ones around this meal, and give thanks for the great things in life.

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This recipe was designed by local chef:

Chef Lucas & Chef Auggie

My story starts in a hospital, about a year ago, as I was recovering from Hodgkin’s Lymphoma. While in the hospital I watched the Food Network TV and the movie Chef and thought food trucks were cool. When I got to pick my Make-A-Wish, I asked to work with food trucks to give back to all the people who helped me. I thought kicking cancer was a big deal, but it turns out, the really big deal is getting to help others. That’s why my family and I started Chef Lucas Food with the goal to “do good with food.” To learn more, visit www.cheflucasfood.com. We are partnering with Local Crate to help us further our mission to bring meals to families battling pediatric cancer. I know that food is love and it can be part of the healing process. Also, I am lucky enough to learn from very experienced chefs such as Chef Auggie, from Le Cordon Bleu, whom has helped me create our recipes. Thanks!

Ingredients

Garlic

Red potatoes

Green Beans

Rosemary

Apple

Pork chops

Butter

Honey Butter

Featured Ingredient Partners:

Honey Butter: Velvet Bees - St. Paul, MN

Pork Chops: Hidden Stream Farms - Elgin, MN

Green Beans: Hmong American Farmers Association (HAFA) - St. Paul, MN

Red Potatoes: Hugh's Garden

Fond Highly flavorful, caramelized bits of food stuck to the bottom of the pan.

Simmer To stew gently below or just at boiling point.

Sear To cook the surface of meat very quickly with intense heat.

Medium sauté pan

Small sauté pan

Foil-lined baking sheet

Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat oven to 350ºF. Wash and dry all produce. Remove rosemary leaves from stem; then rough chop. Dice apple into ¼" pieces, avoiding the hard inner core. Mince or grate garlic. Remove and discard ends from green beans. Dice red potatoes into ½" pieces. Remove pork chops from package; rinse and pat dry.

Step 2: ROAST POTATOES

Place red potatoes on a lined baking sheet. Drizzle with 2 Tbsp. oil and a pinch of salt and pepper; toss to coat. Spread the potatoes into a single layer. Transfer to oven and bake 15-20 min tossing gently every 10 min.

Step 3: SEAR PORK CHOPS

Heat 1 Tbsp. oil in medium pan over medium heat. Season pork chops with salt and pepper. Once hot, add pork chops and sear 3-4 min per side until golden brown. Remove from pan. The USDA recommends cooking pork to an internal temperature 145ºF.

Step 4: FINISH PORK CHOPS

Add apples, rosemary and 2 Tbsp. water to pan. Simmer, stirring to scrape the fond off. Simmer 3-4 min breaking apples lightly with spoon or spatula until apples begin to soften. Reduce heat to low, add honey butter and allow to melt. Return pork chops and juices to pan and baste with honey butter 8-10 times. Transfer to oven and cook another remaining 4-5 min until done. The USDA recommends cooking pork to an internal temperature 145ºF.

Step 5: SAUTÉ BEANS

Place a small sauté pan over medium heat. Add green beans and ½ cup water, cover and cook until water has evaporated and green beans have steamed, about 4-5 min. Then, add butter and garlic. Sauté 3-4 min until butter has melted and garlic is lightly cooked. Remove from heat.

Step 6: PLATE YOUR DISH

Place one pork chop on each plate; top with roasted potatoes and green beans, and spoon over plenty of apple-honey butter sauce. Enjoy!