Ingredients
4 tablespoons butter
1/2 medium red onion, diced
2 celery stalks, halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 package (10 ounces) frozen green beans
1 can (14.5 ounces) diced tomatoes, in juice
1 1/2 pounds red new potatoes, scrubbed well and quartered
1 garlic clove, minced
1/2 cup whole milk
4 bone-in pork chops (about 9 ounces each)
1/4 cup packed light-brown sugar
1 tablespoon Dijon mustard
Preparation
In a medium saucepan, melt 2 tablespoons butter over medium. Add onion and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes. Add green beans and tomatoes (with their juice); cook, stirring occasionally, until beans are very tender, about 15 minutes.
Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12 to 14 minutes. Transfer potatoes to a bowl; set aside.
Remove steamer basket; discard water from pot. In same pot, melt 1 tablespoon butter over medium. Add garlic; cook until golden brown, 1 to 2 minutes. Add potatoes; mash coarsely. Cook, stirring, 1 minute (a film of starch will form on bottom of pot). Stir in milk and remaining tablespoon butter; heat until warmed through, about 1 minute more. Season with salt and pepper. Remove from heat; cover. Set aside.
Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes. Serve pork with potatoes and green beans.
