Name: Mustard-Crusted Pork Chops with Asparagus-Potato Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound red-skinned potatoes, cut into 1/2-inch pieces; Kosher salt; 1 small bunch asparagus, trimmed and cut into 1/2-inch pieces; 3 tablespoons breadcrumbs; 2 tablespoons chopped fresh tarragon; 4 boneless center-cut pork chops (3/4 inch thick, 1 1/4 pounds total); Freshly ground pepper; 1 teaspoon paprika; 2 tablespoons whole-grain mustard; 3 tablespoons vegetable oil; 1/4 cup fat-free sour cream; 2 tablespoons white wine vinegar; 1/2 cup torn fresh basil

Directions

Watch how to make this recipe.

Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain.
Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture.
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side.
Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops.

Photograph by Charles Masters

Courtesy of Food Network Magazine

On Tonight

Mustard-Crusted Pork Chops with Asparagus-Potato Salad

Categories:

Related Pages