Pork Chops & Honey Buffalo Sauce with Cheesy Biscuits & Roasted Asparagus

Pork Chops & Honey Buffalo Sauce

with Cheesy Biscuits & Roasted Asparagus

35 MIN
+$0.99/serving 4 Servings
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Available Options

  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
    Wellness
  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
    • with Chicken Breasts

    From the Test Kitchen

    The star of this dish is the luscious pan sauce you'll make to top tender seared pork chops, featuring our blazing buffalo sauce and a touch of honey for the perfect sweet and spicy flavor. We're serving it alongside our warm, fluffy biscuits, which get an extra savory boost from monterey jack and sour cream mixed into the batter, plus more melty cheese piled on top.

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      630 Cals (est.)
    fresh
    ingredients
    Pork Chops & Honey Buffalo Sauce with Cheesy Biscuits & Roasted Asparagus
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 12 oz Asparagus
    • 1 cup Biscuit Mix
    • ½ cup Sour Cream
    • 1 oz Garlic & Herb Flavored Butter
    • 8 Tbsps Buffalo Sauce
    • 4 tsps Honey
    • 4 oz Shredded Monterey Jack Cheese

    Pork Chops & Honey Buffalo Sauce

    Prepare the asparagus & start the sauce
    1 Prepare the asparagus & start the sauce

    Preheat the oven to 400°F. Line a sheet pan with foil. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus. In a bowl, whisk together the honey, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the buffalo sauce as you’d like, depending on how spicy you’d like the dish to be.

    2 Make the dough & form the biscuits

    In a bowl, combine the biscuit mix, sour cream, half the monterey jack, and 2 tablespoons of water (or 4 tablespoons for 4 servings). Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops (or 4 dollops for 4 servings) of the biscuit dough onto the oiled side of the sheet pan. Evenly top with the remaining monterey jack.

    Make the dough & form the biscuits
    Bake the biscuits & asparagus
    3 Bake the biscuits & asparagus

    Place the prepared asparagus on the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 12 to 16 minutes, or until the biscuits are set and cooked through and the asparagus is browned and tender when pierced with a fork. Remove from the oven and let the biscuits stand at least 2 minutes.

    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Once cool enough to handle, slice crosswise.

    The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the baked biscuits and asparagus. Top the pork with the finished sauce. Enjoy!

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