Bone-In Pork Chop with Honey Mustard Cream with miso-roasted fingerling potatoes and asparagus

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Green Onion
  • 3 oz. Grape Tomatoes
  • 1 Lemon
  • 6 oz. Asparagus
  • 10 oz. Fingerling Potatoes
  • 2 Bone-in Pork Chops
  • 1 Tbsp. Miso Paste - Gluten-Free
  • ⅗ oz. Butter
  • 5 fl. oz. Evaporated Whole Milk
  • 2 tsp. Beef Demi-Glace
  • 1 fl. oz. Honey Mustard

Directions

  1. Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Cut grape tomatoes into a fine dice. Zest lemon, halve, and juice. Trim woody ends off asparagus. Halve potatoes. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  3. Add miso paste and half the butter (reserve remaining for sauce) to a medium non-stick pan over medium heat. Once melted, add potatoes to pan. Toss to combine. Transfer coated potatoes to one half of prepared baking sheet, cut-side down. Roast 12 minutes and remove baking sheet from oven. Potatoes will finish cooking later. Wipe pan clean and reserve for searing pork chops.

  4. Heat pan used for potatoes over medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes per side, or until pork chops reach a minimum internal temperature of 145 degrees. Transfer chops to a plate (no need to wipe pan clean).

  5. After potatoes roast 12 minutes, add asparagus, 2 tsp. olive oil, and a pinch of salt and pepper to other half of baking sheet. Toss to coat and spread asparagus into a single layer. Roast 10 more minutes, or until potatoes are easily pierced with a fork and asparagus are tender. Meanwhile, combine tomatoes, white portions of green onion, 2 tsp. lemon zest, 1 Tbsp. lemon juice, and 2 tsp. olive oil in a small bowl. Season to taste with a pinch of salt and pepper.

  6. Place pan used for pork chops over medium-high heat. Add evaporated milk and demi-glace and cook 2-3 minutes, or until thickened. Remove from burner and whisk in honey mustard and remaining butter. Season to taste with salt. Sauce will thicken as it cools. Add 1 Tbsp. warm water just before serving if needed.

  7. Place potatoes and asparagus on a plate. Spoon tomato relish over asparagus. Spoon sauce on plate and top with pork chop. Garnish potatoes with green portions of green onions.

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