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Mustard-Glazed Pork Chops
with Cheesy Spoonbread & Sautéed Asparagus
45 MIN
+$2.45/serving
4 Servings
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.
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NutritionPER SERVING
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Calories810 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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1 Poblano Pepper
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2 cloves Garlic
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1 cup Cornbread Mix
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1 oz Butter
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2 oz Smoked Gouda Cheese
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2 oz Monterey Jack Cheese
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
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⅓ cup Chicken Bone Broth
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2 Tbsps Dijon Mustard
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2 Tbsps Chicken Demi-Glace
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1 Yellow Onion
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¾ lb Asparagus
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¼ cup Mascarpone Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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.
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.
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.
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