Mustard Pork Chops & Potato Rosti with Tender Green Beans

If the name rösti (ROW-shtee) sounds complicated, let us clarify: these are the hash brown cakes of your dreams. Hailing from Switzerland, they involve little more than pan-frying grated potatoes until they’re gloriously golden and crisp. On the plate, they’re perfect for swiping up whatever sauce you’ve got—here, that’s an herby mustard pan sauce that also adorns juicy pork chops.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Season shredded potatoes generously with salt & pepper; place in center of clean kitchen towel & toss with half of thyme leaves. Gather towel corners & squeeze as much liquid as possible from potatoes (over a sink.) Heat thin layer of oil in lg. pan over medium. Pat together a 2T mound of potatoes; place in pan, flattening with spatula. Cook (2-3 min. per side) until golden brown. Transfer to paper towel-lined plate; season with salt & pepper.

Step 2

Toss green beans on foil-lined baking sheet with a drizzle of oil & a pinch of salt/pepper. Roast in oven until tender (12 min.)

Step 3

Carefully drain oil from pan until you have 1t left. Heat over med.-high. Season pork chops all over with salt & pepper. Add to pan; cook (2-3 min. per side) until nicely browned. Transfer pork chops & potato cakes to another baking sheet. Roast (4-5 min.) in oven until pork is done & potatoes are crisp.

Step 4

Meanwhile, lower heat to med. under same pan; add drizzle of oil. Add shallots & remaining thyme leaves; cook (2-3 min.) until beginning to soften. Stir in mustard, better then bouillon©, and ½C water. Bring to simmer; let bubble (2-3 min.) until reduced to a saucy consistency. Season with salt & pepper.

Step 5

Thinly slice pork chops. Divide pork, potato cakes, & green beans between plates. Drizzle with sauce.

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