Preheat the oven to 400°F

Combine the bread crumbs, salt, pepper, and spices in a large zip lock bag.

Dip the pork chops in the milk, toss with the bread crumbs, then place on a greased sheet pan.

Put the pork chops in the oven for 20-25 minutes or until cooked through. Flip halfway through cooking.

Meanwhile, break the cauliflower into florets, put in a pot and cover with salted water.

Bring the cauliflower to a boil and cook until tender.

Drain off the water, let the cauliflower steam in the colander for a minute or two, then mash with the butter.

Finish the cauliflower with salt, pepper, and parmesan.

While the cauliflower and pork are cooking, break the ends off of the asparagus.

Spread the asparagus spears out onto a sheet pan, drizzle with olive oil, and season with salt and pepper.

Put the asparagus in the oven with the pork when there are about 15 minutes left on the timer for the pork.

For the sauce, combine all the ingredients except the butter. Bring to a boil, turn the heat down and simmer for 10-15 minutes.

Remove the sauce from the heat and whisk in the butter.