Jim: Do you need anything from the store?
Me: Yes. (Sent quickly as to keep his attention while I typed)
Me: Fresh green beans or broccoli.
Then remembering I wanted to make something with sweet potatoes and was almost out of onions, only having 2 left.
Me: Sweet potatoes and onions
Then he tells me the store didn’t have any. I look at him rather disdainfully. Turns out he didn’t get the last text about sweet potatoes and onions, so that dish idea will wait another day. Then he hands me a bag of green beans.
But then I decided to use the asparagus instead of the green beans. Asparagus is not something I cook with very often. I don’t like it much, but that is usually because every time I have been served asparagus it is limp and dull green, lacking any sign of life and vitality. But I knew I loved it stir-fried in Asian style dishes.
I took to Pinterest for some ideas. I had pork chops thawing and knew what else I had by way of produce. I have also been craving rice pilaf. The search of “Asparagus” on Pinterest was rather sad, not as many recipes as one might think. But a chicken, asparagus, and mushroom recipe caught my eye. Then inspiration struck.
I grabbed my onion, red bell pepper, mushrooms and asparagus. Chopped them up and sautéed them with some garlic, ginger, and teriyaki sauce. I about fell down when it all came together. What I had envisioned in my mind came out perfectly in the pan. This dish had nothing other than the ingredients of asparagus, onions, and mushrooms in common with what I saw on Pinterest, but it helped spark an idea.
Schylar, the non-vegetable eating teen went to town on the veggie sauté. If he could eat 3 helpings, then I knew I had done some right. I cooked my pork chops in a pan and then added the veggies with their sauce to the pork, pulling up the stuck on bits from the pork and served it all over rice pilaf.
Now generally I like to keep my meals to one pan. But alas, this one required two. I do apologize for the extra pan you have to wash, but really, there was no other way, save grilling the chops. But the violent rain kept me indoors!
For the veggies, you will want to have all ingredients prepared and ready to go. This dish cooks quickly and you will need to just be able to grab the next item and go. I cooked both the meat and the veggies side by side at the same time.
Pork, Mushrooms, and Asparagus
- 4 Pork Chops
- Olive Oil
- Salt/Pepper/granulated garlic
- 1 onion; julienned
- 1 large red bell pepper; julienned
- 1 lb mushrooms; sliced
- 1 bunch asparagus; stems trimmed , chopped
- 2 tbsp teriyaki sauce
- 1/8 tsp dried ground ginger
- 2 plump garlic cloves/3 medium
- 4 tbsp chicken broth; divided
- 1/4 tsp black pepper; to taste
- 1/8 tsp salt; to taste
Set out the chops and season them with salt, pepper, and granulated garlic.
In a heated pan with olive oil on medium high heat , put your chops down, but only put as many as your pan can comfortably fit so they get a really nice sear on them.
Do not touch them once you place them.
Depending on the thickness of your chops, they could cook in little as 5 minutes on one side to as long as 9. Use your best cooking judgment.
Season the up-facing chops with salt, pepper, and granulated garlic and flip them over.
Add a bit of olive oil if needed.
Allow the chops to cook undisturbed for at least 5 minutes.
If you have more chops to cook, remove these from the pan and place on a baking dish in a warm oven and continue cooking any remaining chops.
Meanwhile, in another large sauté pan, heat on medium high, add olive oil.
Add the mushrooms and sauté them for about 3-4 minutes.
Add the bell pepper and onion and mix well, allowing to cook for another 3-4 minutes.
Add the garlic, stir then add the asparagus. Cook for another 5 minutes.
In a small bowl, whisk together the ginger, salt, pepper, 2 tbsp chicken broth, and teriyaki sauce.
Once mixed, poor over veggies.
Mix well and allow to cook for about 2 minutes, stirring frequently.
Taste the veggies for enough salt and pepper.
Place all the pork chops in their pan (if they were removed) and pour the vegetables and sauce over them, stirring the meat into the veggies and sauce, allowing the sauce to loosen any stuck on pork bits.
Add the remaining two tbsp chicken broth to the now empty, but still warm veggie pan and using a whisk, get up any of the more thickened sauce residue.
Add that to the meat and veggie pan, stir, and serve.