Careme

Ingredients

• Kroger® Pork Center Cut Chop Bone In

  1 lb, about 2 bone-in chops, 3/4 to 1 inch thick 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
• Dijon mustard

  1 tbsp
• Olive oil

  3 tbsp, divided
• Butter

  1 tsp
• Garlic

  1 ct 1.50
• 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 pieces. 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. When the potatoes have roasted 10 minutes, add the asparagus to the other side of the pan with 1/2 tablespoon olive oil and a pinch of salt. Roast 10 to 12 minutes more, until crisp-tender. Remove the asparagus if it finishes before the potatoes.
4. In a small bowl, whisk together 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon olive oil until smooth. Set aside.
5. Pat dry the pork chops and season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Heat a skillet over medium-high heat with 1/2 tablespoon olive oil. Cook the 2 pork chops for about 4 to 5 minutes per side if they are 3/4 to 1 inch thick, until browned and the center reaches 145°F. Transfer to a plate to rest.
7. Lower the heat to medium-low. Add 1 teaspoon butter to the skillet, then add the minced garlic and stir for about 20 seconds until fragrant. Spoon a little of the buttery garlic over the resting pork chops.
8. Toss the hot roasted potatoes with the Dijon-lemon dressing, sliced radishes, and chopped parsley.
9. Plate the warm mustard potato salad with the asparagus and pork chops alongside. Serve with lemon wedges for squeezing.