Maple Dijon Pork Chops with Roasted Potatoes and Asparagus
Maple Dijon Pork Chops with Roasted Potatoes and Asparagus
Such an easy one-pan preparation of bone-in pork chops, boasting a marinade PACKED with flavor.
Ingredients
- 4 bone-in pork chops *Can also substitute bone-in chicken, just adjust cooking time!
- 1/4 cup red wine vinegar
- 1/4 cup whole grain dijon mustard
- 1/4 cup maple syrup
- 1/4 cup olive oil + 2 TBSP
- 1 bunch of asparagus, trimmed
- 1/2 lb small rainbow medley or red bliss potatoes, quartered
- Kosher Salt and Fresh Ground Pepper for seasoning
- Optional: Fresh thyme for roasting
Directions
- Step 1 Whisk together the vinegar, maple syrup, mustard, and 1/4 cup olive oil for your marinade in a large bowl until combined. Add the pork to the marinade and toss until coated. Marinate in the fridge for about 30 minutes. In the meantime, quarter your potatoes and toss in a bowl with salt, pepper and olive oil.
- Step 2 Remove the pork from the fridge and preheat your oven to 400 degrees. Heat 2 TBSP olive oil in a cast iron skillet over medium high heat. Season the pork chops generously with salt and pepper.
- Step 3 Reserve the marinade and place your pork chops in the skillet. Sear on both sides for about 3-4 minutes until the crust starts to turn golden. Nestle the potatoes around the pork chops. Lay the asparagus on top and drizzle with remaining marinade. Nestle thyme sprigs around the skillet.
- Step 4 Lift your cast iron skillet into your oven and roast for 20 minutes, or until the internal temperature reaches about 145 degrees.
I’m totally hitting a wall in the kitchen this week, but I know we’re all in that boat. We’re on quarantine week 3 here (I think? I am starting to lose track) in my house and it’s just getting harder by the minute. I’m finding it really challenging to motivate myself and stay positive. So today, I put work on hold for a minute and decided to focus on the blog, and you, my followers. It’s such a welcome distraction and nice to see a finished product come out of it.
As a good friend reminded me yesterday when I replied to her recipe exchange chain, I need to remember you’re all looking for EASY recipes. Sometimes I get carried away since I love to cook so much, but for your sake, I’m trying to go back to basics here. Simple ingredients, minimal hands on time, and let’s of room for variation. (Like this recipe, where you can easily substitute the pork for chicken).
This week, I’ve focused on keeping things as simple as I can and relying on my tried and true kitchen tools. On Monday, I made vegetable lasagna (with Fiddleheads Cooking Studio via zoom) – so it’s not only easy but it’s a recipe that boasts lots of leftovers. Check out that recipe here. Then on Tuesday, I whipped out my slow cooker and made it do ALL the work, cooking a Garbanzo Bean Soup (recipe in the works too!). Then last night, when all else fails, I went back to my “one-pan” basics and called on my cast-iron skillet. This baby literally saves me every, every time. If you don’t have one, you’re going to be home for awhile, so this is hands down the right time to buy one (as long as Amazon continues to deliver that is). I have so many recipes on this blog, just search cast iron!
This recipe may sound or even look complicated to some, but I promise it’s so easy. Marinade, sear, then roast. All in one pan. Under an hour. TRULY. EASY.
So that’s all for now since I’m *trying* to post two recipes in an hour. But definitely tune back for that soup I mentioned and more to come from the AWNW kitchen! Thanks for following along!
