Pork Chop with Asparagus and Roasted Potatoes
INGREDIENTS
2 (3 if serving to the kids as well) boneless, skinless pork chops
Olive oil*
Salt*
Pepper*
Garlic powder*
Dried thyme*
1 bunch fresh asparagus (trimmed)
Zest of 1 lemon*
8 mini redskin potatoes (if you want leftovers feel free to roast more potatoes)
6 fresh rosemary sprigs*
DIRECTIONS
Preheat the oven to 400 degrees. The pork chops and potatoes are cooked at the same temperature and can be in the oven at the same time. I start the potatoes first on the middle rack and then move them to a lower rack when I put in the pork chops on the middle rack.
Cut the potatoes into eighths and place them on a sheet pan. Drizzle with olive oil, salt, pepper, and garlic powder. Toss the potatoes to evenly coat. Place rosemary sprigs on top and roast for 35-45 minutes (tossing half-way through roasting) in a 400-degree oven until soft on the inside and crispy on the outside. Remove and discard rosemary sprigs before serving.
Meanwhile, line a glass baking dish with aluminum foil. Rub pork chops with olive oil. Sprinkle pork chops with salt, pepper, garlic powder, and dried Thyme. Bake pork chops in preheated oven for 25 minutes (depending on thickness, the meat is done when it has reached an internal temperature of 145 degrees). Let the pork chops rest for at least 5 minutes before serving.
Blanch the asparagus by bringing a pot of salted water to a boil. Add the asparagus and cook for 3 minutes. After 3 minutes, immediately submerge the asparagus in a bowl of ice water to stop the cooking. Heat a drizzle of olive oil in askillet over medium heat. Add the asparagus and sprinkle with salt, pepper, and lemon zest. Cook for 5 minutes, maintaining the bright green color and crispness.Enjoy!
If you’re short on time, skip the blanch step and sauté the veggies for a bit longer.
Visit my website for my recipe for homemade cinnamon apples. They go beautifully, served on top of the pork chop. My kids go crazy for these apples and they make the house smell amazing!
Other side options – rice pilaf, green beans (cooked the same way as the asparagus), mashed potatoes, baked potato, baked sweet potato, fresh green salad, roasted broccolini
Wine Pairing
Chardonnay, Pinot Noir
Kid Version
My kids like pork chops cooked this way, so I’ll give them a bit of pork chop and they love the potatoes. They’re not crazy about asparagus, so I usually substitute steamed broccoli or another veggie I know they like.
