Quick and easy, kind of like this post. Friends, it’s been busy. And if your spring is anything like mine I know you’re feeling it. This past week my calendar has filled with many wonderful summer plans, but I’m already feeling the pressure of balancing appointments, vacations, and celebrations.
So today I have a one pan meal, my gift to the both of us. Boil some potatoes, drain, add pork chops and asparagus, coat with sauce and ta-da! A meal my meat-and-potatoes-loving husband and my still-on-the-Whole30 self can enjoy.
Speaking of Whole30, it’s finally over. I’ll be sharing some thoughts on how it went next week but right now I’m going to relish in the moment while munching on a piece of salty Romano cheese.
Give this recipe a try and tell me about it in the comments below!
One Pan Pork Chops with Green Beans and Potatoes
- 10 Small Yukon Gold or Red Potatoes
- 3 Pork Chops (Bone in or out)
- 2 Tbsp Oil
- 1 Lb Asparagus
For the Sauce
- 1 Tsp Stone Ground Mustard (or your favorite mustard)
- 1 Garlic Clove, minced
- 1 Tbsp Apple Cider Vinegar
- 1/4 Cup Olive Oil
Place the potatoes in a large sauce pan and cover with water. Turn the heat on high and bring the potatoes to a rolling boil. Allow the potatoes to cook until they are fork tender, about 20 minutes.
While the potatoes are cooking, whisk together all the ingredients for the sauce and set aside. Season both side of your pork chops with salt and pepper.
Drain the water from the potatoes and place the pan with the potatoes back on the stove. Turn the heat down to medium and add the oil. Push the potatoes to the edges of the pan and add the pork chops. Cook the pork chops for about 4-5 minutes then flip. Add the asparagus to the pan and nestle them between the potatoes and chops. Pour the sauce into the pan and gently toss the beans and potatoes to coat. Continue to cook until the pork chops reach an internal temperature of 140. Mine took about 5 more minutes, but they may take longer depending on thickness.
Serve warm and enjoy!