One Pan Creamy Mustard Pork Chops with Asparagus

pan fried pork chops in a nonstick skillet in a mustard sauce with asparagus, next to a yellow towel on a wooden table

5 from 11 votes

One Pan Creamy Mustard Pork Chops with Asparagus

This is an easy, healthy weeknight dinner made in just one pan! Juicy pork chops are smothered in a creamy, tangy mustard sauce and served with asparagus and sweet onions.

*Make sure you refrigerate a can of coconut milk for at least 24 hours before starting this recipe. See notes for more details.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 389kcal

Author: Don Baiocchi

Ingredients

½ cup chicken broth
¼ cup coconut cream (see notes)
3 tbsp. mustard, such as dijon, whole grain or spicy brown
2½ teaspoons fine sea salt, divided
1¼ teaspoon black pepper, divided
½ teaspoon garlic powder
1 teaspoon lemon juice
4 3/4-1" thick boneless pork chops
¾ teaspoon dried thyme
¾ teaspoon dried rosemary
3 tablespoons avocado oil, olive oil or ghee, divided
½ yellow onion
1 bunch asparagus with medium-thick stalks
2 tablespoons chopped fresh parsley

Instructions

Whisk together the sauce ingredients: chicken broth, coconut cream, mustard, lemon juice, 3/4 tsp. salt and 1/2 tsp. each black pepper and garlic powder.
Pat the pork chops dry and trim any excess fat running along the side, if desired. Sprinkle both sides with 3/4 tsp. salt, 3/4 tsp. black pepper and the thyme and rosemary.
Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add the chops and let cook without moving the chops for 3-4 minutes. Flip and let cook for another 3-4 minutes. Remove to a plate.
While the chops are cooking, peel the half onion and slice into thin half moons. Trim off the bottom 1½" of each asparagus stalk and discard the ends. Chop the asparagus into 1½" lengths.
Once the chops are out of the pan, add 1 more tablespoon oil to the pan. Add the onions and 1/2 tsp. salt and saute until beginning to brown and become soft, about 3-4 minutes. Add the asparagus and another 1/2 tsp. salt and saute everything for 5 minutes, until the asparagus starts to brown and become tender.
Add the sauce and scrape up and brown bits on the bottom of the pan (if using a nonstick skillet, use a silicone, wooden or plastic spatula or whisk for this). Let the sauce come to a simmer and warm through, about 2-3 minutes. Stir in 1 tablespoon of the parsley.
Add the chops back to the pan and any accumulated juices they leave behind on the plate. Turn the chops completely over at least once to coat in the sauce. Once the chops have warmed through and reach 145° on an instant read thermometer, sprinkle with the rest of the parsley and serve.

Notes

For coconut cream: refrigerate 1 (15 oz.) can full-fat coconut cream for at least 24 hours. Turn the can over, open and pour off the coconut water (save for smoothies). Scoop out 1/4 of the thick cream for the recipe. Save the rest for another use (soup, smoothies, etc.).

If you're okay with dairy, replace the coconut cream with heavy cream, half and half or whole milk.

To freeze the chops: let them cool down to room temperature. Place chops and sauce (not the veggies, they won't freeze well) in a plastic freezer baggie and press out the air just before sealing. Freeze for up to 3 months. Thaw overnight in the fridge.

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