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Mustard Crusted Pork with Asparagus Potato Salad


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  • 1 pound red-skinned potatoes, cut into 1/2-inch pieces
  • Kosher salt
  • 1 small bunch asparagus, trimmed and cut into 1/2-inch pieces
  • 3 tablespoons breadcrumbs
  • 2 tablespoons chopped fresh tarragon
  • 4 boneless center-cut pork chops (3/4 inch thick, 1 1/4 pounds total)
  • Freshly ground pepper
  • 1 teaspoon paprika
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons vegetable oil
  • 1/4 cup fat-free sour cream
  • 2 tablespoons white wine vinegar
  • 1/2 cup torn fresh basil
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Step 1

Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 9 minutes, adding the asparagus during the last 2 minutes of cooking. Drain. Meanwhile, combine the breadcrumbs and 1 tablespoon tarragon in a shallow dish. Season the pork with 1/2 teaspoon salt, a few grinds of pepper and the paprika. Spread 1 tablespoon mustard on one side of the chops, then press, mustard-side down, into the crumb mixture. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, crumb-side down, and cook until golden brown and just cooked through, about 4 minutes per side. Whisk the sour cream, vinegar and the remaining 1 tablespoon each mustard and tarragon in a large bowl. Add the potatoes and asparagus, the basil, 1/4 teaspoon salt and a few grinds of pepper; toss. Serve with the pork chops. Read more at:

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