Tender pork chops seared with lemon, herbs, and asparagus for a simple, flavorful dinner.
# What You'll Need:
→ Pork and Marinade
01 - 4 boneless pork chops, approximately 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried
05 - 1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - Zest and juice of 1 lemon
→ Vegetables
09 - 1 bunch asparagus, trimmed (approximately 14 ounces)
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Fresh herbs
# How to Make It:
01 - Set oven temperature to 425°F (220°C).
02 - In a large bowl, mix olive oil, minced garlic, rosemary, thyme, salt, black pepper, lemon zest, and lemon juice. Add pork chops and toss until evenly coated. Allow to marinate for 10 minutes, or up to 30 minutes for enhanced flavor.
03 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Sear each pork chop for 2 minutes per side until a golden crust forms. Remove from skillet and set aside.
04 - In the same skillet, add asparagus, drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
05 - Nestle pork chops among the asparagus. Transfer skillet to preheated oven and roast for 10 to 12 minutes until the pork reaches an internal temperature of 145°F (63°C) and asparagus is tender.
06 - Remove pork chops from oven and let rest for 5 minutes. Serve garnished with lemon wedges and fresh herbs as desired.
