Sunday Supper: Pork Chops with Honey Mustard Potato and Asparagus Salad

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Sunday Dinner!  I figure if the weekend is ending, we might as well go out in style.  How about something a little tangy, a little sweet, and with a lot of flavor?  This recipe may seem long, but you get to do double-duty with the ingredients and cooking equipment.  The whole meal takes about 30 mins!  Plus I think it’s a fun, new take on potato salad.

Sunday Supper Pork Chops and Honey Mustard Potato and Asparagus Salad (serves three)

  • 3 bone-in pork chops
  • 1 tbs butter
  • 1/2 cup of chicken stock (1/4 cup for pork chops, 1/4 for asparagus)
  • 2 tbs fresh rosemary, chopped (1 tbs for pork chops, 1 tbs for potato salad)
  • 1 tsp of fresh oregano
  • 1 bunch of asparagus, chopped into bite-sized pieces
  • 1 bag of mini red potatoes, chopped in half
  • 1 tbs honey
  • 1/3 cup Dijon mustard
  • 2 tbs white vinegar
  • 1 tsp salt (plus more for seasoning)
  • 1/2 tsp black pepper (plus more for seasoning)
Pork chop and honey mustard potato salad ingredients.

Pork chop and honey mustard potato salad ingredients.

Start off by boiling four cups of water in a large pot.  Season with a sprinkle of salt.  Add mini red potatoes to the pot and cook for 5-7 minutes.  You should be able to insert a fork completely through the potatoes when they are finished.  Put in a medium mixing bowl, and cut each potato in half.  While warm, season with a tsp of salt and a 1/2 tsp of pepper and stir with a wooden spoon.  Set aside.

At the same time, melt 1 tbs of butter over medium high heat in a pan.  Season your pork chops with salt and pepper to taste on both sides.  Once butter is melted, add pork chops to pan and cook for 3 mins on the first side.  Then flip and cook the second side for 2-3 mins.  Make sure to cook any fat on the pork chops to a golden brown (if you have fattier chops).  Brown butter and pork fat = flavor!  If need be, use your tongs to hold the fatty side down in your pan.  Remove your chops and set them on a plate to rest for several minutes.

Golden brown pork chop.

Golden brown pork chop.

Rinse your asparagus and bend them until the bottom of the stems break off.  What’s left is the tender piece of the veggie.  Add your bunch of asparagus to the same pan used for your pork chops.  Add a 1/4 cup of the chicken broth to the pan where you cooked your chops.  Add salt and pepper to taste, and cook over medium heat for 3-5 mins, moving them around periodically.  You’ll know these are done when they turn a vibrant green.  Transfer them to a cutting board to cool, and cut into bite sized pieces.

Asparagus cooked in pork fat and chicken broth.  YUM!

Asparagus cooked in pork fat and chicken broth. YUM!

Still with me?  Ok, add your bite-sized asparagus pieces to the bowl of potatoes.  Now to make the dressing.  Add mustard, honey and vinegar to a small bowl.  Stir/whisk to combine and then pour over the potato and asparagus mixture.  Add 1 tbs of rosemary and oregano to finish.  Stir and set aside.

Honey mustard potato and asparagus salad.

Honey mustard potato and asparagus salad.

Final step!  Add 1/4 cup of chicken broth and 1 tbs of rosemary to the pork chop pan over medium low heat.  Let reduce for 1-2 mins.  Return pork chops to the pan and coat in the sauce.  Feel free to whip up a little extra honey mustard sauce for dipping.  Now, go enjoy your Sunday Supper!