Pork Chops with lots of sides!

On our last venture to Costco we added pork chops to our stock of freezer meat. Here's our first dish with the chops! They were a simple preparation in the skillet and then we added the fresh veggies and a grain for the sides. Special thanks to Granny for sharing the homegrown sweet potatoes! I also decided to try some barley for the first time. Patrick and I split up the meal and therefore we will both be authoring this post! I took the veggies and he took the meat! Since I started the post, I'll go first!

For the asparagus: Wash and prep asparagus by splitting off the tough end. Since we're such big fans of garlic green beans I decided to substitute the asparagus for the green beans. 

Warm evoo in a medium skillet over medium heat. Add minced garlic and let simmer for a minute then add the asparagus spears. They will be ready in 4-5 minutes!  

For the sweet potatoes: Peel and slice sweet potatoes; boil in water until tender (15ish minutes). Drain and add cream and nutmeg for creamed sweet potatoes. Feel free to add whatever spices. Then cream the potatoes with a fork, masher, or immersion blender!

For the barley: Interested in trying a hardy new grain? Go for barley! Patrick and I tried this for the first time with this meal. It may have gotten mixed reviews but I liked it enough to try again later. Prepare according to package directions. I had to let simmer for about an hour so be mindful of your time. We tossed the barley in some evoo before serving.

For the pork chops:
This recipe comes from the "Easy Pork Chops" in New Best Recipe. Of course, they thumb their noses at the use of boneless chops, but I think these turned out pretty well.

Pat pork chops dry with paper towels. Rub with a small amount of oil, then sprinkle with salt and pepper. Sprinkle one side evenly with 1/8 teaspoon sugar. Place chops sugared-side down in skillet, and press into pan. Set over medium heat and cook until lightly browned, 4 to 9 minutes. Flip chops, cover skillet, reduce heat to low, and cook until center of each chop registers 140 to 145 degrees, 3 to 6 minutes. Transfer chops to platter, tent loosely with foil, and let rest for 5 minutes. Add any juices accumulated on the platter to skillet. Set over high heat and simmer until reduced to about 3 tbsp, 30 to 90 seconds. Off heat, return chops to skillet and turn to coat in reduced juices. Serve immediately, browned-side up, pouring any remaining juices over them.

Reducing the juices

Everything together!