Mustard- Glazed Pork Chops

mustard-glazed pork-chops

Mustard- Glazed Pork Chops

with Cheesy Spoonbread & Sautéed Asparagus
mustard-glazed pork-chops pinit View Gallery 1 photo
Difficulty: Intermediate Prep Time 40 min Cook Time 20 min Rest Time 5 min Total Time 1 hr 5 mins Servings: 4 Calories: 720 Best Season: Suitable throughout the year

Description

View the original recipe from Blue Apron.

This delicious recipe combines tender pork chops smothered in a mustard glaze with fluffy, spoonable corn bread and a side of garlic sautéed asparagus.

Ingredients

Instructions

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  1. Prepare the ingredients & make the glaze.

    • Place an oven rack in the center of the oven; preheat to 450°F.

    • Wash and dry the fresh produce.

    • Halve, peel, and medium dice the onion.

    • Peel and roughly chop 2 cloves of garlic.

    • Grate the gouda and Monterey jack on the large side of a box grater; combine in a bowl.

    • Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise.

    • Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

    • In a bowl, whisk together the broth, mustard, and demi-glace until smooth.

  2. Cook the onion & pepper.

    • In a large pan (nonstick, if you have one), heat the butter on medium-high until melted.
    • Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned.
    • Add half the chopped garlic. 
    • Cook, stirring constantly, 1 to 2 minutes, or until slightly softened.
    • Transfer to a large bowl.
    • Wipe out the pan.

  3. Assemble & bake the spoonbread.

    • To the bowl of cooked onion and pepper, add the cornbread mix, mascarpone, half the grated cheeses, and 1/3 cup of water. Mix until just combined.
    • Transfer to a 11-inch by 6-inch (or 8-inch by 8-inch) baking dish and spread into an even layer. Top with the remaining grated cheeses.
    • Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs).
    • Remove from the oven and let stand at least 2 minutes before serving.

  4. Cook the asparagus.

    • Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot.
    • Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly tender.
    • Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until browned and tender when pierced with a fork.
    • Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
    • Wipe out the pan.

  5. Cook the pork & serve your dish.

    • Pat the pork dry with paper towels. Season on both sides with salt, pepper, and the spice blend.
    • In the same pan, heat 1 tablespoon of olive oil on medium-high until hot.
    • Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 3 minutes.
    • Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 2 to 3 minutes, or until the pork is coated and cooked through.* Turn off the heat.
    • Serve the cooked pork (including any glaze from the pan) with the baked spoonbread and cooked asparagus. Enjoy!

Keywords: mustard, glazed, pork chops, pork, asparagus, gouda cheese, cheese, bone broth, cajun spice blend, monterey jack cheese, garlic, poblano, pepper, corn bread, mascarpone cheese, dijon mustard
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