This 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
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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.