Mustard-Glazed Pork Chops with Cheesy Spoonbread & Sautéed Asparagus

Mustard-Glazed Pork Chops

with Cheesy Spoonbread & Sautéed Asparagus

45 MIN
+$2.45/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Salmon

    From the Test Kitchen

    To pair with pork chops smothered in a mustard glaze, we’re making our take on spoonbread—a Southern cornbread-like dish so-named for its fluffy, spoonable texture—with tender bites of pepper, onion, and two kinds of melty cheeses. A side of garlicky sautéed asparagus lends bright, verdant flavor to this comforting meal.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Mustard-Glazed Pork Chops with Cheesy Spoonbread & Sautéed Asparagus
    Title
    • 4 Skin-On Salmon Fillets
    • 1 Poblano Pepper
    • 2 cloves Garlic
    • 1 cup Cornbread Mix
    • 1 oz Butter
    • 2 oz Smoked Gouda Cheese
    • 2 oz Monterey Jack Cheese
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • ⅓ cup Chicken Bone Broth
    • 2 Tbsps Dijon Mustard
    • 2 Tbsps Chicken Demi-Glace
    • 1 Yellow Onion
    • ¾ lb Asparagus
    • ¼ cup Mascarpone Cheese
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda and monterey jack on the large side of a box grater; combine in a bowl. Snap off the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth, mustard, and demi-glace until smooth.

    Cook the onion & pepper
    2 Cook the onion & pepper

    In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

    Assemble & bake the spoonbread
    3 Assemble & bake the spoonbread

    To the bowl of cooked onion and pepper, add the cornbread mix, mascarpone, half the grated cheeses, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or an 8-inch by 8-inch) baking dish and spread into an even layer. Top with the remaining grated cheeses. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

    Cook the asparagus
    4 Cook the asparagus

    Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly tender. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 4 to 6 minutes, or until the skin is browned and crispy. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the baked spoonbread and cooked asparagus. Enjoy!

    *An instant-read thermometer should register 145°F.

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Grate the gouda and monterey jack on the large side of a box grater; combine in a bowl. Snap off the tough, woody stem ends of the asparagus; halve crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the broth, mustard, and demi-glace until smooth.

    2 Cook the onion & pepper

    In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the diced onion and diced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the chopped garlic. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Transfer to a large bowl. Wipe out the pan.

    Cook the onion & pepper
    Assemble & bake the spoonbread
    3 Assemble & bake the spoonbread

    To the bowl of cooked onion and pepper, add the cornbread mix, mascarpone, half the grated cheeses, and 1/3 cup of water. Mix until just combined. Transfer to a 11-inch by 6-inch (or an 8-inch by 8-inch) baking dish and spread into an even layer. Top with the remaining grated cheeses. Bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

    4 Cook the asparagus

    Meanwhile, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly tender. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the asparagus
    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with the spice blend. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish, skin side down. Cook 4 to 6 minutes, or until the skin is browned and crispy. Flip the fish and add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the fish, 2 to 3 minutes, or until the fish is coated and cooked through.* Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the baked spoonbread and cooked asparagus. Enjoy!

    *An instant-read thermometer should register 145°F.

    Browse Steps
    1 of 5