Simple, quick and super delicious! The chops are super moist and the flavors are amazing together! Enjoy!
-3 Tbs extra virgin olive oil
-4 pork chops, bone-in
-seasoned salt and ground pepper
-1 lb asparagus, sliced at an angle, with rough ends discarded
-1 bunch green onions (5.5 oz), sliced in 1/2 inch chunks
-1/2 cup vegetable broth
-1 Tbs Dijon mustard
-1/2 tsp salt
-1/2 tsp ground pepper
-1 lb gnocchi
Heat oil in large skillet. Generously season the pork chops with seasoned salt and pepper. Add the hot oil. Cook until nice and brown, about 5 minutes per side. Remove chops onto plate.
Start a pot of boiling water.
Return skillet to stove. Add the asparagus and onions, scraping the brown bits from the bottom of pan. Saute for 3 minutes, stirring once in a while.
Mix the broth, mustard, salt and pepper in a small bowl. Add to the skillet with asparagus. Give it a good stir. Also, return the chops and any juices accumulated to the skillet. Simmer on low for about 5 minutes. Remove from heat.
Meanwhile, add the gnocchi to the pot of boiling water and cook according to package directions. Drain.
To serve, scoop a few gnocchi onto plate. Top with the asparagus mixture and some of the sauce. Top everything with a pork chop. YUM! Enjoy!