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Mustard-Roasted Pork with Spring Pea Salad Recipe

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Happy Spring!! The warm weather has arrived here in Eastern PA. It's been awhile since I have a made a pork dish. For my weekend recipe today, I have a Mustard-Roasted Pork with Spring Pea Salad for you! It's a light, refreshing meal that's great for this warmer Spring evenings

Let me know what you think! Here are the Ingredients you will need:

Ingredients (for 2 Servings)

1 shallot

1 cup snap peas

12 ounces Yukon Gold potatoes

1 lemon

2 boneless pork chops

2 TB dijon mustard

2 TB herbes de Provence

1 cup fava beans

1 cup peas

Directions

Prepare Ingredients

Preheat oven to 425 F. Bring medium pot of water to boil over high heat. Peel shallot and thinly slice.

Rinse snap peas. Rinse potatoes and halve. Halve lemon. Pat pork dry with paper towel

Prepare Pork and Potatoes

In small bowl, whisk Dijon mustard, herbes de Provence and 2 TB olive oil. Season salt & pepper.

Place pork and potatoes on baking sheet and pour over mustard mixture. Toss to coat. Arrange cut-side down.

Season with salt & pepper again and squeeze juice of 1 lemon over pork. Roast until pork is golden.. about 15 minutes.

Remove and set aside to rest for about 5 minutes.

Blanch Peas

While pork rests, add snap peas and a generous pinch of salt to pot of boiling water.

Cook until bright green, about 2 minutes. Add fava beans and peas and cook until warned, about 1 minutes more.

Drain and transfer to bowl.

Fry Shallot

Heat 3 TB olive oil in medium pan over medium-high heat.

When oil is shimmering, add shallot and cook until golden and crispy, 4-5 minutes. Be sure to keep a close eye removing pieces as soon as they brown and before they burn. Some slices may fry faster than others. Remove to a paper towel-lined plate to drain, reserving oil in pan. Pour shallot cooking oil and add crispy shallots to bowl with peas and toss to coat.

Add salt & pepper to taste.