Name: Pork Chop with Warm Fennel, Radish & Asparagus Salad over Lemon Yogurt
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 3 small bunches asparagus; 3 fennel bulbs; 1 small pkg fresh basil; 1 ½ cups frozen peas; 3 cloves garlic; 1 ½ lemons; 1 ½ cups plain Greek yogurt; 6 pork chops, bone-in; 1 ½ bunches radish; black pepper; Dijon mustard; extra virgin olive oil; onion powder; parsley flakes; salt

Pork Chop with Warm Fennel, Radish & Asparagus Salad over Lemon YogurtPork Chop with Warm Fennel, Radish & Asparagus Salad over Lemon Yogurt — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

3 small bunches asparagus

3 fennel bulbs

1 small pkg fresh basil

1 ½ cups frozen peas

3 cloves garlic

1 ½ lemons

1 ½ cups plain Greek yogurt

6 pork chops, bone-in

1 ½ bunches radish

black pepper

Dijon mustard

extra virgin olive oil

onion powder

parsley flakes

salt

Instructions

Preheat the oven to 220°C (425°F).

Wash and dry the fresh produce.

Zest and juice lemons into a small bowl. Add yogurt, Dijon, and spices, then whisk to combine the yogurt sauce. Set aside.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice into thin strips. Divide between two large baking sheet pans.

Trim and halve radishes lengthwise. Add to the baking sheets with the fennel, drizzle with oil, then season with salt and pepper; toss to coat and spread out in an even layer. Place veggies in the oven (it doesn't have to be fully heated) and bake until starting to soften, 10-12 minutes.

Meanwhile, snap (or cut) off woody ends of the asparagus; cut spears into bite-sized pieces. Place in a large bowl, drizzle with oil, then season with salt and pepper. Toss to coat and set aside.

Peel and mince garlic. Place in another small bowl along with oil, salt, and pepper, then stir to combine the garlic oil.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the pork chops dry with paper towels and place on a plate. Using your hands, rub with the garlic oil on both sides.

Once the skillet is hot, working in batches if necessary, add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

When the veggies have started to soften, remove baking sheets from oven. Add asparagus, toss to combine, and spread back out in an even layer. Return baking sheets to the oven and continue to roast until veggies are fork-tender, 12-15 minutes more. Remove from oven. (Reserve bowl for the next step.)

Meanwhile, pick basil leaves off the stems; discard stems and roughly chop the leaves. Place in the reserved bowl.

Place peas in a colander and rinse under hot, running water (from the tap) to defrost. Add to the bowl with the basil.

When the veggies are done, remove from the oven. Transfer to the bowl with the basil and peas, along with almonds, and stir to combine the salad.

To serve, divide yogurt sauce between plates or bowls, then top with veggies and pork chops. Enjoy!

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