Kids, gather round: Rockefeller used to be shorthand for a rich person, back in the days before the Internet. (There were those days, trust us, your humble recipe description writer remembers!) And rich is the name of the game here: the famous oyster preparation of lemon, garlic, cheese, and spinach tops the pork chop with creamy goodness. Every bite will make you feel like a million bucks. Oh wait, inflation… a billion bucks.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop spinach.
Trim woody ends off asparagus.
Halve and juice lemon.
Pat pork chops dry.
If using salmon or chicken, season with a pinch of salt and pepper, seasoning salmon only on flesh side.
Prepare the Spinach Topping and Asparagus
In a mixing bowl, combine spinach, cream cheese, 2 tsp. lemon juice (reserve remaining for asparagus), half the Parmesan (reserve remaining of both for asparagus), garlic salt, and a pinch of pepper. Set aside.
In another mixing bowl, combine mayonnaise, 1 tsp. reserved lemon juice, and a pinch of salt and pepper.
Place asparagus on one half of prepared baking sheet. Toss with mayonnaise mixture to coat and spread into a single layer on their side. Top with half the breadcrumbs (reserve remaining for pork) and remaining Parmesan.
Sear the Pork
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and pork chops to hot pan and sear until browned, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet.
If using salmon or wild-caught salmon, follow same instructions, searing only on flesh side until golden brown, 2-4 minutes. If using chicken, follow same instructions, searing 2-3 minutes per side.
Roast the Asparagus and Pork
Top pork evenly with spinach-cream cheese mixture and reserved breadcrumbs.
Roast in hot oven until asparagus is tender and pork reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Season cooked asparagus with ¼ tsp. salt and ¼ tsp. pepper.
If using salmon, wild-caught salmon, or chicken, follow same instructions, roasting regular salmon until firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes. Roast chicken until it reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Roast wild-caught salmon until it reaches a minimum internal temperature of 145 degrees, 6-8 minutes, then remove salmon and roast asparagus an additional 2 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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