This recipe wins for so many reasons. First, the prep time is about 10 minutes. Secondly, the cook time is about 25 minutes. Which means, start to finish you can have supper on the table ready to eat within 40 minutes. On busy weeknights, you can prep for 10, pop in the oven for 25 minutes while you do other things, and then supper is on the table!
6 T. olive oil, divided
3 cups diced new potatoes
1 lb. asparagus, cut into 1-inch pieces
Freshly ground black pepper
4 boneless pork chops
1/4 ground cumin
1/2 t. chili powder
Preheat oven to 425 degrees F. Spray a rimmed baking sheet with non-stick spray.
In a large bowl, toss potatoes with a few shakes of salt and a few grinds of black pepper with 2 T. of the olive oil. Place on one section of the prepared sheet pan.
In the same bowl, repeat with the asparagus with salt, pepper, and 2 T. of olive oil. Place asparagus on another section of the prepared sheet pan.
Brush pork chops with remaining 2 T. of olive oil, salt, pepper, and sprinkle with the ground cumin and chili powder. Place chops in the remaining section of the pan.
Bake for 20 - 25 minutes or until a thermometer insert in pork reads 145 degrees F. and the potatoes are tender.
Let stand 5 minutes before serving.