First up, pork chops with chipotle marinade. Super simple: mix about 1/2 c. chipotle mustard (or chopped chipotle chilies in adobe sauce if you're lucky enough to find some in your grocery store), 1 Tbsp. fresh lime juice, 1 medium sliced yellow onion, two crushed/peeled garlic cloves, some salt and pepper. Slice 1.5 lb. pork tenderloin 3/4 inch thick and season with salt and pepper; drop marinade and pork into a large Ziploc bag and let chill in the fridge at least 2 hours. Then heat some canola oil in a grill pan on medium heat and grill until the tenderloin slices are just slightly pink on the inside.
I served these with lemon-mustard asparagus: boil 1 lb. asparagus tops (just bend the stalks until they naturally break) in salted water for about 3 minutes; drain and rinse with cold water; set aside. Toast 1 Tbsp. mustard seeds in large skillet over medium heat until fragrant (about 3-4 minutes). Meanwhile, whisk together 2 Tbsp. Dijon mustard, 1 Tbsp. fresh lemon juice, salt and pepper to taste; add cooled asparagus to the saute pan with the seeds and add the lemon-mustard sauce. Saute for approximately 4 minutes; serve immediately.
The other side is a spring-y salad I like to throw together in a pinch: just slice a variety of tomatoes (the more colors, the better this will be; if you can get your hands on in-season heirloom tomatoes, go that route), add some thinly sliced red onion, and toss with extra virgin olive oil, salt and pepper.
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