Ingredients
Prep
- 6 pork chops
- 3 T Dijon mustard
- 1 T herbes de Provence
- salt and pepper to taste
- 1 T minced garlic
- 1 bunch asparagus
- 1 t minced garlic
- 1 T olive oil
On Cooking Day
- 20 oz frozen cauliflower
- 1 T milk
- 2 T grated Parmesan cheese
- salt and pepper to taste
Instructions
To Assemble
- Add first 5 ingredients to a large zipper bag. Zip to seal and squish around to coat.
- Cut woody ends from asparagus and add to another bag with garlic and olive oil. Zip and shake to mix. .
To Cook
- Pour contents of both bags onto baking sheet sprayed with non stick spray and broil for 4 - 6 minutes on each side or until chops are cooked through and asparagus is crisp-tender.
- Prepare cauliflower according to package directions and mash with parmesan cheese, milk, salt and pepper.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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