Pan-Fried Pork Chops with Warm Asparagus-Potato Salad

Directions

1. 1) Rinse and dry the produce, then prep the potatoes by halving them lengthwise.
2. 2) Boil the potatoes in a small pot until just tender, about 12–18 minutes; drain and set aside on a plate.
3. 3) Trim woody ends from the asparagus and cut the spears into 1-inch angled pieces; place in a medium bowl.
4. 4) Heat a skillet over medium-high heat, then pat the pork chops dry and season both sides with salt and pepper.
5. 5) Add coconut oil to the hot skillet and swirl to coat the bottom.
6. 6) Sear the pork chops until a crust forms, about 2–3 minutes per side, then reduce the heat and cook through for 3–5 more minutes, turning occasionally; transfer to a plate.
7. 7) In a large salad bowl, juice the lemon and whisk in yogurt, Dijon, salt, and pepper to make the dressing.
8. 8) Return the skillet to the heat and cook the asparagus, stirring frequently, until bright green and just tender, 4–6 minutes; add to the dressing bowl.
9. 9) Thinly slice the green onions and cut the cooled potatoes into 1/4-inch pieces; mix into the salad bowl and toss until evenly coated with dressing.
10. 10) Plate the pork chops with a generous serving of the warm asparagus-potato salad, and serve immediately.