Careme

Ingredients

• Kroger® Pork Center Cut Chop Bone In

  1 lb 4.79
• Green Asparagus

  1 lb 4.99
• Red Potatoes

  1 lb 1.29
• Green Top Red Radishes

  1 ct 1.99
• Organic Parsley

  1 ct 1.99
• Fresh Organic Lemon - Each

  1 each 2.00
• Garlic

  1 ct 1.50
• Dijon mustard

  1 tbsp
• Olive oil

  2 1/2 tbsp
• Kosher salt

  1 1/4 tsp
• Black pepper

  3/4 tsp

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound red potatoes and cut into 1-inch chunks. Trim 1 pound asparagus. Thinly slice 4 to 5 radishes from 1 bunch green top red radishes. Chop 2 tablespoons parsley. Mince 1 clove garlic. Juice half of 1 lemon and cut the other half into wedges.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 20 to 25 minutes, turning once, until browned and tender.
3. After the potatoes have roasted 10 minutes, add the asparagus to one side of the pan with 1/2 tablespoon olive oil and a pinch of salt. Roast 10 to 12 minutes more, until crisp-tender, then remove the asparagus if done before the potatoes.
4. While the vegetables roast, pat dry the 1 pound bone-in pork chops and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
5. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork chops for 4 to 5 minutes per side, lowering the heat if needed, until nicely browned and cooked through. In the final minute, add the minced garlic and turn the chops through the pan juices. Rest 5 minutes.
6. Toss the hot roasted potatoes with the sliced radishes, chopped parsley, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard.
7. Plate the warm potato-radish salad, add the asparagus, and set a pork chop alongside. Finish with lemon wedges for squeezing at the table.