with miso-roasted fingerling potatoes and asparagus
$9.95 per serving
Prep & Cook Time:45-55 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
Leaving the bone in the pork chop enhances flavor while also keeping meat tender. Serving the pork with honey mustard cream makes it delicious. Fingerling potatoes get an umami-boost when roasted with miso and butter. Add some tender asparagus stalks, and you've got the fixins for a simple and delicious weeknight meal.
Just plain yummy!
I cannot wait until it is offered again.
By far my absolute favorite of the week. The honey mustard creme sauce was fantastic. I loved the asparagus and the relish to top it off. Potatoes were amazing and it all worked together so great. Delicious!
Delicious! Really loved the miso on the potatoes. Enjoy trying things I would never make on my own!
Easily the best thing to ever come out of my own kitchen. I've never cooked porkchops before this recipe. There was so much flavor in every dish!
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.
Start the Potatoes
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.
Cook the Chops
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.
Roast Asparagus and Make Relish
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.
Make the Sauce
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.
Plate the Dish
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.