Description
A vibrant and flavorful spread perfect for an Easter lunch celebration.
Ingredients
Scale
- 8 bone-in pork chops
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider
- 1/4 cup Dijon mustard
- 2 tablespoons fresh thyme, chopped
- 1 pound baby potatoes, halved
- 1 pound carrots, peeled and chopped
- 1 pound asparagus, trimmed
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Combine flour, salt, and pepper in a shallow dish. Dredge pork chops in flour mixture, shaking off excess.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Brown pork chops on both sides. Remove pork chops from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened, about 3-5 minutes.
- Pour in chicken broth and apple cider, scraping up any browned bits from the bottom of the skillet. Stir in Dijon mustard and thyme.
- Return pork chops to the skillet.
- Place potatoes and carrots around the pork chops in the skillet.
- Transfer skillet to the preheated oven and bake for 20-25 minutes, or until pork chops are cooked through and vegetables are tender.
- While the pork chops and vegetables are baking, steam or blanch the asparagus until tender-crisp. Toss with butter, salt, and pepper.
- Serve pork chops with the roasted vegetables and asparagus.
Notes
- You can substitute boneless pork chops if desired, adjusting cooking time as needed.
- Feel free to use other root vegetables like sweet potatoes or parsnips.
- The sauce can be thickened with a cornstarch slurry if you prefer a thicker consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop with vegetables
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg