Baked Boneless Pork Chop and Asparagus Sheet Pan Dinner

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  Mayonnaise, Regular(120g)
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  Mustard, Dijon(23g)
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  Red pepper flakes(1g)
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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Garlic
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  Pork Chops, Bone-In(680g)
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  Asparagus(340g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  ½ teaspoon kosher salt

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position.
2. 2In a small bowl, combine the mayonnaise, Dijon mustard, red pepper flakes, Worcestershire sauce, and fresh garlic, stirring until fully blended.
3. 3Arrange the pork chops on one half of a large rimmed sheet pan and brush all over with the mayonnaise mixture using a pastry brush.
4. 4Toss the asparagus with olive oil on the other half of the sheet pan, season with salt and pepper.
5. 5Bake at 375°F for 10 minutes, until the pork chops begin to firm up and the asparagus starts to soften.
6. 6Turn the oven broiler on high and broil for 4–5 minutes, until the pork chops reach an internal temperature of 145°F on a meat thermometer, the asparagus is tender with light browning, and the mayonnaise mixture is golden.
7. 7Divide evenly into 6 airtight containers while hot, portioning the pork chops and asparagus equally.
8. 8Store in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through, or serve cold with the remaining sauce drizzled on top.