Garlic-Lime Pork Chops with Asparagus, Sweet Onions & Yukon Potatoes
A spring-friendly sheet-pan dinner using pork chops with Kentucky-season asparagus and sweet onions. The vegetables roast until lightly caramelized, while the pork stays juicy with a simple garlic-lime finish.
Ingredients
- Kroger® Pork Loin Assorted End Chops Bone In 1 lb $4.49
- Green Asparagus 1 lb $3.99
- Jumbo Sweet Onions 1 lb $1.59
- Yukon Gold Potatoes 1 lb $1.49
- Organic Garlic 1 ct $1.39
- Fresh Organic Limes - Each 1 each $0.99
Instructions
- Preheat oven to 425°F.
- Cut 1 lb Yukon Gold potatoes into wedges and slice 1/2 lb sweet onion into thick wedges. Toss with oil, salt, pepper, and half the minced garlic.
- Spread vegetables on a sheet pan and roast 15 minutes.
- Season 1 lb bone-in pork chops with salt, pepper, and remaining garlic. Add to the pan.
- Trim 1 lb asparagus and toss lightly with oil. After pork has cooked 10 minutes, add asparagus to the pan.
- Roast 10-12 minutes more, until pork reaches 145°F and vegetables are tender.
- Rest pork 3 minutes, then squeeze lime over the asparagus and pork.
- Plate pork chops over the roasted potatoes and onions, with asparagus alongside for color and height.
Cook time: 45 minutes
Estimated cost: $10-13
Health notes: High protein; moderate carb; good vegetable content.
Drink pairing: Dry Riesling or Pinot Gris