INGREDIENTS:
4 boneless pork chops
Salt and pepper to taste
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup peas (fresh or frozen)
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 cup shredded cheddar cheese
1 cup chicken broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
Fresh parsley, chopped for the garnish
INSTRUCTIONS:
Preheat your oven to 375°F (190°C).
Season the pork chops with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and cook until browned, about 3-4 minutes per side. Remove the pork chops from the skillet and set aside.
In the same skillet, add diced onion and garlic. Cook until softened, about 2-3 minutes.
Add the asparagus, peas, cherry tomatoes, and spinach to the skillet. Cook for another 2-3 minutes until the vegetables are slightly tender.
Stir in the chicken broth, Dijon mustard, dried thyme, dried rosemary, and paprika. Bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the vegetable mixture. Sprinkle shredded cheddar cheese over the top.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pork chops are cooked through and the cheese is melted and bubbly.
Remove the skillet from the oven and sprinkle grated Parmesan cheese and chopped parsley over the top for garnish.
