Bone-In Pork Chop with Honey Mustard Cream

Ingredients

• 1 Green Onion
• 3 oz Grape Tomatoes
• 1 Lemon
• 6 oz Asparagus
• 2 Bone-in Pork Chops
• 1 Tbsp. Miso Paste–Gluten-Free
• ⅝ oz Butter
• 5 fl. oz. Evaporated Whole Milk
• 2 tsp. Beef Demi-Glace
• 1 fl. oz. Honey Mustard
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onion on an angle, keep-

Instructions

1. 1

   Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops Miso is fermented soybean paste used throughout Japanese cuisine. We love the earthy, savory flavor it imparts on the potatoes in this dish.

2. 2

   Prepare the Ingredients: Trim and thinly slice green onion on an angle, keep- ing white and green portions separate. Cut grape tomatoes into a fine dice. Zest lemon, halve, and juice. Trim woody ends off asparagus. Halve pota- toes. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Roast Asparagus and Make Tomato Relish: After potatoes roast 12 minutes, add asparagus, 2 tsp. olive oil, and a pinch of salt and pepper to other gus into a single layer. Roast 10 more minutes, or until potatoes are easily pierced with a fork and asparagus are tender. Meanwhile, combine tomatoes, white portions of green onion, 2 tsp. lemon zest, 1 Tbsp. son to taste with a pinch of salt and pepper.

4. 4

   Add miso paste and half the butter (reserve: medium heat. Once melted, add potatoes to pan.

5. 5

   Toss to combine. Transfer coated potatoes to one: Potatoes will finish cooking later. Wipe pan clean and reserve for searing pork chops.

6. 6

   Make the Sauce: Place pan used for pork chops over medium-high heat. Add evaporated milk and demi-glace and cook 2-3 minutes, or until thickened. Remove from burner and whisk in honey mustard and remaining butter. Season to taste with salt. Sauce will thicken as it cools. Add 1 Tbsp. warm water just before serving if

7. 7

   Heat pan used for potatoes over medium-high heat.: Add 2 tsp. olive oil and pork chops to hot pan. Cook 4-5 minutes per side, or until pork chops reach a minimum internal temperature of 145 degrees. Trans- fer chops to a plate (no need to wipe pan clean).

8. 8

   Plate the Dish: Place potatoes and asparagus on a plate. Spoon tomato relish over asparagus. Spoon sauce on plate and top with pork chop. Garnish potatoes with green portions of green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half cooks with potatoes and remaining is used to make sauce. used twice. White portions are added to tomato relish, and green portions garnish dish. the recipe before you start–we promise it will be time