Turn the chops completely over at least once to coat in the sauce. Let the sauce come to a simmer and warm through, about 2-3 minutes.Īdd the chops back to the pan and any accumulated juices they leave behind on the plate. salt and sauté everything for 5 minutes, until the asparagus starts to brown and become tender.Īdd the sauce and scrape up and brown bits on the bottom of the pan (if using a nonstick skillet, use a silicone, wooden or plastic spatula or whisk for this). salt and sauté until beginning to brown and become soft, about 3-4 minutes.Īdd the asparagus and another 1/2 tsp. Once the chops are out of the pan, add 1 more tablespoon oil to the pan.Īdd the onions and 1/2 tsp. While the chops are cooking, peel the half onion and slice into thin half moons.Ĭhop off the bottom 1.5″ of the asparagus stalks and discard the ends. Flip and let cook for another 3-4 minutes. Heat 2 tablespoons cooking fat in a large skillet over medium-high heat.Īdd the chops and let them cook without moving them for 3-4 minutes. Sprinkle with 3/4 teaspoon salt, 1/2 teaspoon pepper and the thyme and rosemary. Pat the pork chops dry and trim off any excess fat running along the sides, if desired. Whisk together the sauce ingredients: the chicken broth, coconut cream, mustard, lemon juice, 3/4 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper. This recipe consists of simple steps anyone can do: How to make Creamy Mustard Pork Chops with Asparagus measuring spoons (these are the best because they fit into spice jars!).a large skillet – I use a thick 12″ nonstick skillet like this but you can also use a cast iron pan, an enameled cast iron pan or a stainless steel pan.If you’re okay with dairy, replace the coconut cream with heavy cream, half and half or whole milk. 3 tablespoons cooking fat such as avocado oil, olive oil or ghee.1 bunch of asparagus, medium-thick stalks.3 tablespoons your favorite mustard, such as Dijon, whole grain or spicy brown.1/4 cup coconut cream from one can of full-fat unsweetened coconut milk (but the sauce doesn’t taste like coconut see notes after the recipe).What you need for creamy mustard pork chops This easy dinner recipe is perfect for busy weeknights.īonus: a one skillet meal makes cleanup a snap! Serve it with rice, cauliflower rice or any veggie rice to soak up the zesty sauce. So when you coat juicy chops in a thick, creamy mustard sauce, you’ve got one easy, healthy pork chop dinner!Īdd tender asparagus and sweet onions to the same pan to round out the meal. There’s something about mustard and pork chops that go so well together. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.) Creamy Mustard Pork Chops with Asparagus Some of the links on this page may be affiliate links. ( As an Amazon Associate, I earn from qualifying purchases. This healthy pork chop recipe also just happens to be gluten-free, dairy-free, paleo, keto and Whole30 compliant! Juicy pan-fried pork chops are smothered in a creamy mustard sauce and served with asparagus and sweet onions. One Pan Creamy Mustard Pork Chops with Asparagus is an easy dinner made in one skillet!
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