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This recipe was uploaded by karohemd
Cut the potatoes into cubes, parboil them for five minutes, drain. In a large frying pan heat olive oil from the marinade and a generous knob of butter and sautee the cooled potatoes until crispy.
Braise the asparagus in a mix of good olive oil and lime juice, seasoned with salt and pepper.
Scrape the solids off the chops and sear them in a very hot pan. Turn down the heat and cook a bit more until done to your liking.
Remove the chops from the pan and keep warm to rest. In the meantime deglaze the meat pan with a generous glug of red wine and let reduce.
Serve the chops on the asparagus with the potatoes on the side and drizzle everything with the red wine jus.