Sheet Pan Pork and Asparagus with Mustard Vinaigrette
Ingredients
- ½ lb asparagus, trimmed
- 3½ Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¼ tsp garlic powder
- 2 (8-oz) bone-in pork chops
- 1 Tbsp apple cider vinegar
- ½ Tbsp whole-grain mustard
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Toss asparagus with ½ Tbsp oil, and ¼ tsp each salt, pepper and garlic powder on foil-lined baking sheet; set aside.
- Sprinkle pork with ¼ tsp each salt and pepper. Heat ½ Tbsp oil in an ovenproof or cast-iron skillet. Cook pork in hot oil over medium-high heat 1 minute per side or until lightly browned.
- Transfer skillet to oven, and place baking sheet with asparagus in oven. Bake 12 to 15 minutes or until asparagus is tender and pork chops are done.
- Meanwhile, whisk together 2½ Tbsp oil, vinegar, and mustard.
- Drizzle vinaigrette over pork chop and asparagus.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
479
|
479
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 39 | 39 |
| Carb (g) | 4 | 4 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 664 | 664 |
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