One Pan Balsamic Dijon Pork Chops with Asparagus and Mushrooms

About One Pan Balsamic Dijon Pork Chops with Asparagus and Mushrooms


Maximum flavor with minimal effort is the theme of this dinner! This balsamic dijon glaze takes these pork chops to the next level and pairs perfectly with the beautifully roasted vegetables.

Sarah created her That Girl Down in Texas Cooking Club to provide weekly meal plans, pre-made grocery lists and automated grocery orders for club members at an affordable price. Focusing on nutritious choices and efficient cooking methods, Sarah designs her cooking strategy to have a healthy dinner on the table in approximately 30 minutes.

SERVING TIME

25 Minutes

NUTRITION PER SERVING

Calories: 418
Fat: 22 g
Carbs: 3 g
Protein: 33 g

ALLERGENS

Please check all ingredients for your particular allergy.

WHAT YOU WILL NEED FROM YOUR KITCHEN

• 2 tbsp olive oil
• 1 tbsp Salt
• 1 tbsp Ground black pepper

WHAT YOU WILL USE

• Chef’s Knife
• Cutting Board
• Baking Sheet

What We Put in the Kit

*Ingredients are based on subscription portions

Pork chops, boneless, Asparagus, White Mushrooms, Dijon mustard, Balsamic vinegar

Cook this recipe in these simple steps

Step 1
Preheat oven to 375 degrees.

Chop bottom 3 inches of asparagus stems off and discard.
Step 2
Lay pork chops in the center of the baking sheet. Spread mushrooms in a single layer on one end of the pan. Spread asparagus in a single layer on the other end. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
Step 3
In a small bowl, whisk together dijon mustard and balsamic vinegar.
Step 4
After 10 minutes, remove pan from oven and baste pork chops with balsamic dijon mixture. Bake for an additional 7-10 minutes, until pork chops are no longer pink or internal temperature reaches 145 degrees.
Step 5
Transfer pork chops and vegetables to serving dishes.

Dinner is served!

Sarah Stevens Recipes at MadApron

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