I must say, tonight’s dinner was delicious.
First I prepped my sweet potatoes with a little olive oil, brown sugar, salt and pepper and put them on a greased baking sheet in a 400 degree oven for 20 minutes. After the first 20 I stirred them up and put them back in for another 20.
During the first 20 minutes I heated my skillet on medium high heat and seasoned my pork chops with salt and pepper. After the second 20 I minced up about 4 small cloves of garlic and threw them into a couple teaspoons of olive oil. Right as the garlic began to brown I put the pork chops in and left them alone to get a good sear. When one side browned I flipped them, about 15 total cooking minutes, then let them rest for about 5 more. The toasty garlic crumbles were a yummy topper for the pork chops, I even ate a few on their own.
For the asparagus, I chopped them on the bias and tossed then in a skillet for about 10 minutes until they were bright green.
During the whole process I was reducing a cup of balsamic vinegar (the cheapy HyVee brand works just fine) in a skillet on medium low heat until it reduced in size by half. This was perfect drizzled over the asparagus and made a perfect pork chop dipping sauce.
There you go, a delicious and nutritious meal in about 40 minutes!