Some nights you just don't feel like cooking. You had a long day at work. The kids were nightmares. You're sick. You were at happy hour with co-workers and are being lazy...whatever. Just because you don't want to slave away in the kitchen all night doesn't mean your dinner vibes have to suffer. Throw some protein and produce on a baking sheet and season generously - dinner is done just like that and is still going to taste amazing.
Ingredients
2 thick cut, boneless pork chops
salt & pepper
2 T. dijon mustard
1/3 c. shredded parmesan cheese
1 c. brussel sprouts (if large, cut in half)
1 small bunch asparagus
drizzle of olive oil
1 T. lemon juice
3 t. garlic powder
pinch of crushed red pepper flakes
Directions
Preheat oven to 400 degrees.
Cover a baking sheet with aluminum foil (your night off from real cooking means easy clean-up too!). Spray with nonstick cooking spray.
Generously season both sides of the pork chops with salt and pepper. Place a tablespoon of mustard on top of each. Spread evenly over top and sides. Cover generously with parmesan cheese and place on baking sheet, parmesan side up.
Place trimmed brussel sprouts and asparagus in a medium-sized mixing bowl. Drizzle with olive oil. Add lemon juice, garlic powder and crushed red pepper flakes. Mix with hands to evenly distribute over the vegetables. Salt and pepper to taste. Place on pan with pork.
Bake 20-25 minutes or until vegetables begin to caramelize. Remove vegetables onto a plate. Bake the pork an additional 5-10 minutes or until desired internal temperature is reached (I cook it to 135 degrees and then let it rest). Remove from oven and allow to rest 5 minutes before serving.
Serves | 2
Time | 40 minutes