Spring is here, and if you are like me, you’re beginning to get into a summer slowdown mode. What that means to “Betty” is easier recipes that take less time, with an eye on keeping the calories down. This week, I have two recipes that take little time and preparation. The results are a delicious meal. Try Maple Mustard Pork Chops served with Boiled Asparagus dressed up with Balsamic Vinegar and Parmesan for the main course. Pair your main course with a Prosecco cocktail.
Serving for 2
Maple Mustard Pork Chops
- 1 tablespoon olive oil
- 2 (5 Oz.) boneless pork chops
- Salt and pepper to taste
Maple Mustard Sauce
- ½ cup chicken broth
- 1 ½ tablespoon maple syrup
- ½ tablespoon Dijon mustard
- 1 teaspoon cornstarch
- 1 tablespoon dill for garnish
- Heat oil in a medium skillet at medium-high heat, and season the pork with salt and pepper. Add the chops to the hot pan and cook until golden brown, about 2 minutes per side.
- In a small bowl, whisk together the sauce ingredients until the cornstarch dissolves. Add to pork, and bring to a simmer until the pork is just cooked through and the sauce has thickened (about 5 minutes).
- Remove from the heat and serve. Sprinkle with the dill.
Boiled Asparagus with Balsamic Vinegar
- 1/2 pound asparagus
- 1 tablespoon butter and 1 tablespoon balsamic vinegar
- 2 tablespoon parmesan cheese
- Prepare the asparagus by washing and popping off the woody stem at the bottom. Use a large skillet so the asparagus will lay evenly in the pan. Add enough salted water to cover the asparagus and bring to a rolling boil. Place the asparagus in the pan and cook uncovered for 4 minutes.
- Drain and place the asparagus on a cloth towel and scatter ice cubes on top.
- In the same pan, heat butter over medium-high heat. When hot, stir in the vinegar. Add the asparagus back into the pan to coat and warm the asparagus for serving (about 2 minutes). Do not overcook to keep the asparagus crisp. Add salt and pepper to taste.
Enjoy!
Glenda Kemple
“Being Betty”
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