This one is a pretty quick and easy pork dish with a fairly unique sauce. We had some asparagus in the fridge, and so we figured we should try using it to make a sauce from it. We actually made two different sauces since my wife isn’t a fan of mustard (the other incorporated lemon juice and black pepper into the pureed asparagus), but I’m posting this one since I thought it complemented the pork really well on my plate. Suffice to say, if you’re not into mustard or mayonnaise, but you like asparagus, you can play with ingredients to make this sauce to suit your tastes.
We paired this with homemade sauerkraut and an onion and cheddar infused rye bread loaf. However, this would also go very well with Butter Cabbage and a starchy side like Roasted Baby Potatoes, Dinner Rolls, or Grill Bread.
Time: 25 Minutes
- Boneless Pork Loin Chops
- Whole Grain Dijon Mustard
- Steam your asparagus, and puree it in your food processor/blender/Ninja.
- Heat up a large pan (we’re using cast iron), and melt some butter in it (or go ahead and use the grill!).
- When the pan and butter are hot, add your meat, and let it cook for about 5-7 minutes on one side.
- Flip, and let it go for another 5-7 minutes or so.
- When our meat is golden brown on all sides, and it reaches an internal cooked temperature of at least 145 degrees F, you’re done. If your meat isn’t done by then, just cook a bit longer…cooking times are so finnicky given meat thickness, starting meat temperature, and cooking temperature differences.
- Let sit for about 3 minutes to rest.
- While the meat rests, stir in your mayonnaise and mustard into your pureed asparagus in whatever ratios you desire.
- Plate, devour, and enjoy!