Simple Recipes for Every Day
Baked Pork Chop and Asparagus Sheet Pan Dinner
- Serves: 6
- Prep Time: 10 min
- Cook Time: 20 min
Ingredients
- ½ cup mayonnaise
- 1½ tablespoons stone-ground mustard
- ¼ teaspoon red pepper flakes, plus more for serving
- 2 teaspoons Worcestershire sauce
- 1 garlic cloves, minced
- 6 (1-inch-thick) boneless pork chops (about 1½ pounds)
- ¾ pound asparagus, ends trimmed, cut into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
Ingredients
- ½ cup mayonnaise
- 1½ tablespoons stone-ground mustard
- ¼ teaspoon red pepper flakes, plus more for serving
- 2 teaspoons Worcestershire sauce
- 1 garlic cloves, minced
- 6 (1-inch-thick) boneless pork chops (about 1½ pounds)
- ¾ pound asparagus, ends trimmed, cut into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
Method
Preheat the oven to 375°F with a rack in the center position.
In a small bowl, combine the mayonnaise, stone ground mustard, red pepper flakes, Worcestershire and garlic. Arrange pork chops on one half of a large rimmed sheet pan. Using a pastry brush, coat the pork chops all over with ¼ cup of the mayonnaise mixture.
Add the asparagus to the other half of the sheet pan. Drizzle with olive oil and salt and toss to coat.
Bake for 10 minutes. Turn the oven broiler on high and broil until lightly browned, the asparagus is tender and the pork chops reach 145°F on a meat thermometer, 4-5 more minutes.
Garnish with green onions, if using. Serve with remaining sauce alongside.