Name: Pork Parmesan with Garlicky Asparagus & Mushroom Sauté
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 0.68 kg cremini mushrooms; 3 cloves garlic; 128 g Parmesan cheese; 6 pork chops, boneless; 3 (213 ml) cans tomato sauce; black pepper; extra virgin olive oil; Italian seasoning; mayonnaise; panko bread crumbs; salt

Pork Parmesan with Garlicky Asparagus & Mushroom SautéPork Parmesan with Garlicky Asparagus & Mushroom Sauté — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

0.68 kg cremini mushrooms

3 cloves garlic

128 g Parmesan cheese

6 pork chops, boneless

3 (213 ml) cans tomato sauce

black pepper

extra virgin olive oil

Italian seasoning

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 205°C (400°F).

Finely grate cheese and place half in a medium bowl. Add bread crumbs and spices to bowl, then stir to combine the coating. (Set remaining cheese aside for later use.)

Pat pork chops dry with paper towels. Place on a plate and spread both sides with mayo. Sprinkle the coating over both sides and press gently to adhere.

Preheat a large ovenproof skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add pork chops and pan-fry until golden and almost cooked through, about 2 minutes per side. Transfer to a large baking dish.

Return skillet to medium-high heat. Pour tomato sauce into the skillet and cook, stirring occasionally, until warmed through, 3-4 minutes. Pour sauce over pork chops in the baking dish and sprinkle with reserved cheese.

Place baking dish in the oven (it doesn't have to be fully heated) and bake until pork is cooked through and cheese is melted, 6-7 minutes. Remove from oven.

Meanwhile, wash, dry, and thinly slice mushrooms; place in a medium bowl.

Peel and mince garlic; add to the bowl with the mushrooms.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add mushrooms and garlic; cook, stirring occasionally, until starting to soften, 3-4 minutes.

Wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears crosswise into 1-inch pieces.

When the mushrooms are soft, add asparagus, salt, and pepper to the pot. Continue to cook, stirring occasionally, until the veggies are fork-tender, 5-6 minutes more. Remove from heat.

To serve, divide veggies, pork, and sauce between plates. Enjoy!

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