This one is quick and easy and tastes oh so good! Everything is done on the stove top and takes 45 minutes from start to finish.
Dredge your pork chops in dijon mustard and then cover in bread crumbs. Set the chops in a preheated skillet with a couple of tablespoons of olive oil that heated in the pan while dredging.
While the chops are crisping in the skillet on high heat, rinse the asparagus and break off the woody ends. Throw them in a pan and cover with water. Add a little salt and bring to a boil.
Get a spatula and slide it under the chops trying not to scrape off the breading. Flip again or just loosen from the pan. Turn the heat to low and cover with a lid. Fill another pan with water, salt and butter according to the directions on the package of “faked potatoes.” (I often make white rice in the rice cooker for this meal – even easier!)
While the potatoes are fluffing up, I remove the chops from the pan and deglaze with a little water or wine. . .