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Pork, Mushrooms, and Asparagus

Author: Michelle
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Ingredients

  • 4 Pork Chops
  • Olive Oil
  • Salt/Pepper/granulated garlic

Veggie Sauté:

  • 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

Instructions

  1. Set out the chops and season them with salt, pepper, and granulated garlic.
  2. 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.
  3. Do not touch them once you place them.
  4. 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.
  5. Season the up-facing chops with salt, pepper, and granulated garlic and flip them over.
  6. Add a bit of olive oil if needed.
  7. Allow the chops to cook undisturbed for at least 5 minutes.
  8. 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.
  9. Meanwhile, in another large sauté pan, heat on medium high, add olive oil.
  10. Add the mushrooms and sauté them for about 3-4 minutes.
  11. Add the bell pepper and onion and mix well, allowing to cook for another 3-4 minutes.
  12. Add the garlic, stir then add the asparagus. Cook for another 5 minutes.
  13. In a small bowl, whisk together the ginger, salt, pepper, 2 tbsp chicken broth, and teriyaki sauce.
  14. Once mixed, poor over veggies.
  15. Mix well and allow to cook for about 2 minutes, stirring frequently.
  16. Taste the veggies for enough salt and pepper.
  17. 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.
  18. 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.
  19. Add that to the meat and veggie pan, stir, and serve.