Honey Dijon Marinated Pork Chop Bowl

Honey Dijon Pork Chop |

This hearty bowl brings together juicy Coleman Heritage Duroc Bone-In Pork Chops, crispy roasted Yukon Gold potatoes, and a tangy homemade sauerkraut carrot slaw for a comforting meal packed with bold flavor. Marinated in a sweet and savory honey Dijon blend, every bite is perfectly balanced with caramelized, tender pork and fresh herbs for an easy weeknight dinner that's sure to impress.

SERVINGS
4
PREP TIME
10 min
COOK TIME
35 min
Dairy-Free Gluten-Free

INGREDIENTS

Marinade
  • ¾ cup honey dijon dressing
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine vinegar
  • 4 garlic cloves, grated
  • 2 tbsp fresh parsley, finely chopped
  • ½ tsp black pepper
Pork Chops
  • 4 Coleman Heritage Duroc bone-in pork chops (about 1 inch thick)
Roasted Potatoes
  • 2 lbs Yukon Gold potatoes, diced into ¾-inch pieces (skin on)
  • 2 tbsp olive oil
  • ¾ tsp kosher salt
  • Black pepper to taste
Sauerkraut Carrot Slaw
  • 1 small yellow onion, thinly sliced
  • 3 large carrots, shredded or matchstick cut
  • 2 cups sauerkraut, drained (brine reserved)
  • 1 tsp honey
  • ¼ cup fresh dill, chopped (plus more to garnish)
  • Fresh parsley for garnish

INSTRUCTIONS

  1. Whisk together all marinade ingredients and pour over pork chops in a zip-top bag or shallow dish. Marinate in the refrigerator for 2–8 hours (overnight max). Pull chops out 30 minutes before cooking.
  2. Preheat oven to 425°F. Toss diced potatoes with olive oil, salt, and black pepper on a sheet pan. Spread in a single layer and roast 25–30 minutes, flipping once halfway, until golden and crisp at the edges.
  3. While potatoes roast, melt butter in a skillet over medium heat. Cook onion until soft and golden, 5–6 minutes. Add carrots and cook 3 more minutes. Stir in sauerkraut, chicken broth, honey, and a splash of reserved kraut brine. Simmer uncovered until liquid mostly cooks off, 10–12 minutes. Off the heat, stir in half the dill.
  4. Heat an oven-safe skillet over medium-high. Remove chops from marinade, letting excess drip off, and sear 2–3 minutes per side until deeply golden (the honey will caramelize fast — watch closely). Transfer skillet to the 425°F oven and bake 8–12 minutes, until an instant-read thermometer reads 145°F at the thickest part.
  5. Rest chops on a cutting board for 5 minutes. Slice against the grain.
  6. Build your bowls: roasted potatoes on the bottom, sauerkraut carrot slaw, then sliced pork chop on top. Finish with fresh dill, parsley, and cracked black pepper.

Find this recipe at:

https://colemannatural.com/kitchen/honey-dijon-marinated-pork-chop-bowl/