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