Dijon Pork & Asparagus Sauté

Name: Dijon Pork & Asparagus Sauté
Total time: 15 min
Yield: 4
Ingredients: 4 thick boneless pork loin chops (about 1 1/2 pounds total); 2 tbsp. fresh tarragon leaves, chopped; salt; 2 tbsp. olive oil; 1 lb. asparagus, sliced on an angle; 1 bunch green onions, sliced; 1/2 c. dry white wine; 1 tbsp. Dijon mustard

By The Good Housekeeping Test KitchenPublished: May 7, 2015

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Mike Garten

Yields:

Total Time:

15 mins

Tip: Keep asparagus spears rubber-banded together. Use a chef's knife to chop off ends with one quick cut, then snip bands.

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Ingredients

4
thick boneless pork loin chops (about 1 1/2 pounds total)
2 Tbsp.
fresh tarragon leaves, chopped
salt
2 Tbsp.
olive oil
1 lb.
asparagus, sliced on an angle
1
bunch green onions, sliced
1/2 cup
dry white wine
1 Tbsp.
Dijon mustard

Directions

1. Step 1Rub pork chops on both sides with tarragon leaves and 1/2 teaspoon of salt.
2. Step 2In a 12-inch skillet, heat olive oil on medium-high until hot. Cook pork for 5 minutes or until browned on both sides, turning over once; transfer to plate.
3. Step 3To the same skillet, add the asparagus, and green onions. Cook for 3 minutes, stirring. Add white wine and simmer for 2 minutes. Stir in Dijon mustard.
4. Step 4Nestle pork into the asparagus. Cook another 2 to 4 minutes or until pork is cooked through (145 degrees F ).