Pork Chops with Spring Vegetables

½ pound new potatoes, halved
½ pound radishes, halved
½ pound asparagus, trimmed
1 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
1½ pounds boneless pork chops
Salt & pepper
Vegetable oil
3 cloves garlic, minced
1 tablespoon anchovy paste
1 stick cold salted butter, cut into pieces
½ cup dry white wine
1 tablespoon lemon juice
Freshly chopped Italian parsley

Preheat oven to 425 degrees. Toss potatoes, radishes and asparagus in 1 tablespoon of vegetable oil seasoned with ½ teaspoon salt and ¼ teaspoon black pepper. Place potatoes and radishes, reserve asparagus, on a baking sheet and roast for 20 minutes. Season pork chops with salt and pepper and dredge in flour; shaking off excess. Heat vegetable oil in a large skillet over medium heat. Brown pork chops on both sides, about 5 minutes per side. Reserve pan drippings. Add pork chops and asparagus to baking sheet and continue to cook for 8 to 10 minutes more. Add garlic, anchovy paste and 1 tablespoon of butter to pork chop skillet and cook over medium heat until the garlic is softened and fragrant. Add wine, scraping up browned bits, and continue to cook, stirring, until wine is reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Add remaining butter, one piece at a time, stirring after each addition to fully emulsify sauce. Stir in parsley. Transfer pork chops and vegetables to a serving platter. Pour sauce over the top. Garnish with additional parsley, if desired. Serves 4 to 6.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.