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
  • 11/2 fl. oz. Honey Mustard Dressing

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 ¼" 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 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 from oven. Potatoes will finish cooking in a later step. Wipe pan clean and reserve.

  4. Return pan used to start potatoes to medium-high heat. Add 2 tsp. olive oil and pork chops to hot pan. Cook until browned and pork chops reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer chops to a plate and tent with foil to keep warm. Reserve pan; no need to wipe clean.

  5. After potatoes roast 12 minutes, toss together asparagus, 2 tsp. olive oil, and a pinch of salt and pepper on other half of baking sheet and spread into a single layer on their half. Roast until potatoes are easily pierced with a fork and asparagus are tender, 8-10 minutes. While vegetables roast, 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. Return pan used to cook pork chops to medium-high heat. Add evaporated milk and demi-glace and cook until thickened, 2-3 minutes. 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. Top asparagus with tomato relish. Spoon sauce on plate and top with pork chop. Garnish potatoes with green portions of green onions.

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