This one is a super easy week night recipes with shortcuts that still tastes amazing. Pork chops cook quickly and are so good and reasonably lean/healthy. The asparagus is fresh and using the broiler allows for just the right doneness. The grits with the Pecorino Romano holds the meal together, yummy and creamy. The gravy, I admit, is a cheat. Using the gravy packet isn’t something I always do, but it makes this meal come together so quickly.

Ingredients

• 2 thick cut pork chops
• 1 bunch asparagus
• 1 package wild mushrooms
• 1 package dried mushroom gravy
• Grits
• Milk
• Grated Pecorino Romano
• Olive oil
• Salt and pepper
• Chopped parsley for garnish

Directions

1. Prepare your grits, I use half water and half milk, and season with salt and pepper. Once the grits are done, stir in the grated Pecorino Romano cheese. Keep warm.
2. Heat a small sauce pan over medium high heat. Coat with olive oil and saute the mushrooms until softened. Sprinkle the gravy packet over the mushrooms and slowly add cool water (per the packet instructions). Bring to a boil and reduce to a simmer. Keep warm.
3. Meanwhile, heat a large pan over medium high heat. Season the pork chops with salt and pepper. Sear one side of the pork, reduce heat to medium and flip the chops. Cook until desired doneness (I like a little pink).
4. Turn your ovens broiler on. Coat a sheet pan with non-stick aluminum foil. Add asparagus and toss with olive oil and salt and pepper. Place the pan under the broiler and cook for approximately 3 minutes. Keep a close eye, they can burn quickly. Don’t over cook.
5. Garnish with parsley.