Mustard-crusted pork cutlets with asparagus potato salad

Ingredients:

• 450 g red potatoes, cut into 1 cm pieces.
• 1 small bunch asparagus, trimmed and cut into 1cm pieces.
• 3 tbsp. breadcrumbs
• 2 tbsp chopped fresh tarragon
• 4 natural boneless pork cutlets (2 cm thick, total 600 g)
• 1 teaspoon paprika
• 2 tbsp. grainy mustard
• 3 tablespoons of vegetable oil
• 1/4 cup low-fat sour cream
• 2 tablespoons white wine vinegar
• 0.5 cup torn fresh basil

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water to a depth of 2 cm; season with salt. Bring to a boil, then reduce heat to medium and simmer until tender, about 9 minutes, adding the asparagus 2 minutes before the end of the cooking time. Drain.
2. Meanwhile, mix breadcrumbs In a shallow dish, pat the pork with 1 tablespoon of tarragon. Sprinkle the pork with 1/2 teaspoon of salt, freshly ground black pepper, and paprika. Spread 1 tablespoon of mustard on one side of the patties, then press them mustard-side down into the breadcrumbs to help them adhere.
3. Heat vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, breadcrumb-side down, and fry until golden brown and medium-rare, about 4 minutes per side.
4. In a large bowl, combine sour cream, vinegar, and the remaining 1 tablespoon mustard and tarragon. Add the potatoes and asparagus, basil, 1/4 teaspoon salt, and a few freshly ground black pepper; toss to combine. Serve with the roast pork.