Bone-In Pork Chop with Mustard Cream and Miso-Roasted Potatoes & Asparagus


fullsizerender-3This recipe was really good. I was a bit unsure about the miso, but it really added a nice flavor to the potatoes!

1 Green Onion
3 oz. Grape Tomatoes
1 Lemon
6 oz. Asparagus
10 oz. Fingerling Potatoes
2 Bone-in Pork Chops
1 Tbsp. Miso Paste
4 Tbsp Butter
5 oz. Evaporated Whole Milk
2 tsp. Beef Demi-Glace
1 oz. Honey Mustard


  1. Trim and thinly slice green onion on an angle, keep- ing white and green portions separate. Cut grape tomatoes into a ne dice. Zest lemon, halve, and juice. Trim woody ends of asparagus. Halve potatoes. Rinse pork chops, pat dry, and season both sides with salt and pepper.
  2. Add miso paste and half the butter (reserve remaining for sauce) to a medium non-stick pan over medium heat. Once melted, add potatoes to pan. Toss to combine. Transfer coated potatoes to one half of prepared baking sheet, cut-side down. Roast 12 minutes and remove baking sheet from oven. Potatoes will finish cooking later. Wipe pan clean and reserve for searing pork chops.
  3. 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. Transfer chops to a plate (no need to wipe pan clean).
  4. After potatoes roast 12 minutes, add asparagus, 2 tsp. olive oil, and a pinch of salt and pepper to other half of baking sheet. Toss to coat and spread asparagus 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. lemon juice, and 2 tsp. olive oil in a small bowl. Season to taste with salt and pepper.
  5. 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.
  6. 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.

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