1 large lemon
1 tbs sugar
1/2 tsp Dijon mustard
1/8 tsp + 1/2 tsp salt
1/8 tsp + 1/4 tsp pepper
2 tbs + 3 tsp olive oil
1 tbs minced chives
4 boneless center cut pork chops
2 bunches asparagus, trimmed
Cut a thin slice from the top and bottom of the lemon, exposing the flesh. Stand lemon upright and cut off the thick peel following the contour of the fruit and removing all the white pith and membrane.
Holding lemon over a bowl, remove lemon sections from membrane. Discard seeds and let sections fall into the bowl. Squeeze remaining membrane to extract juice into bowl. Break sections into pieces.
Whisk 1 tbs water, sugar, mustard, 1/8 tsp salt and 1/8 tsp pepper into the lemon. Whisk in 2 tbs oil. Stir in chives, set aside. Heat grill. Brush pork with 2 tsp oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Grill pork 4 min. on each side or until done.
Brush asparagus with remaining oil. Place on grill and grill 6 min. turning, or until crisp tender. Sprinkle with remaining salt. Serve pork and asparagus topped with dressing. Serve with lemon wedges. MAKES 4 SERVINGS.*
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