A simple but elegant meal awaits your taste buds tonight! Juicy, seared pork gets topped with a creamy honey-Dijon sauce and the perfect spring side... asparagus!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Cream Sauce Spice Blend(ContainsGluten)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
Trim and discard the bottom 1-inch from asparagus. Peel, then mince or grate garlic. Peel, then cut shallot into 1/2-inch slices. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat pork dry with paper towels, then season with seasoned salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Pork will finish cooking in the next step.)
Add pork to the baking sheet with asparagus. Roast in the top of the oven, until asparagus is tender-crisp and pork is cooked through, 8-10 min.**
Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), shallots and garlic. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle over Cream Sauce Spice Blend. Cook, stirring often, until fragrant 1-2 min. Add honey, Dijon and 1/2 cup water to the pan. Season with salt and pepper. Cook, stirring often, until sauce thickens, 3-4 min.
Divide asparagus, potatoes and pork chops between plates. Spoon honey-Dijon sauce over top.