Spring! Time for young asparagus. yum...
- 1 pound of boneless pork chops
- 1 cup chicken broth
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- 2 teaspoons minced onion
- 1 teaspoon garlic salt
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 pound of fresh asparagus
- 3 tablespoons of butter
brown pork and set aside. steam asparagus in chicken broth. after the asparagus has cooked to crisp tender, about 15 minutes, add the chicken broth to the pan that the pork cooked in. don't pour out any of the pan juices.
stir in the butter, lemon juice, onion and garlic. when the butter is melted and the mixture is simmering, whisk in the cornstarch. whisk until smooth
add back the port and asparagus. salt and pepper to taste.
serve with boiled potatoes or steamed rice.