Roasted Pork Chop with Sherry Roasted Pepper Sauce
and pecorino asparagus
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Before You Cook
Prepare The Ingredients
Trim woody ends off asparagus. (Time: .30)
Chop roasted red peppers
Roast The Asparagus
Place asparagus on prepared baking sheet. Toss with 1 tsp olive oil, ¼ tsp salt, a pinch of pepper, and Pecorino cheese. Roast in a hot oven until tender, 10-12 minutes.
Cook The Chops
Pat pork chops dry, and season with Paul Prudhomme seasoning, ¼ tsp salt and a pinch of pepper. "
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add pork chops to hot pan and cook until a caramelized crust begins to form, 2-3 minutes per side. Remove pan from burner and transfer chops to prepared baking sheet with the asparagus. Reserve pan; no need to wipe clean.
Roast in hot oven until chops reach a minimum internal temperature of 145 degrees, 6-9 minutes."
Make The Sauce
In the same pan, add 1 tsp olive oil. Add roasted red peppers and garlic and cook 1 minute. Add sherry and bring to a simmer. Simmer 1 minute. Remove from heat and stir in butter until melted.
Finish The Dish
Top asparagus with the crispy onions. Plate dish as pictured on front of card. Bon appétit!
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