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