Tender pork chops paired with lemon, herbs, and asparagus for an easy, flavorful weeknight meal.
# What You’ll Use:
→ Pork and Marinade
01 - 4 boneless pork chops, about 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:
01 - Set the oven to 425°F.
02 - In a large bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Add pork chops and coat thoroughly. 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 pork chops for 2 minutes per side until golden brown. Remove chops and set aside.
04 - Add asparagus to the skillet, drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
05 - Nestle pork chops among asparagus in the skillet. Transfer to the oven and roast for 10 to 12 minutes, or until pork reaches an internal temperature of 145°F and asparagus is tender.
06 - Allow pork chops to rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs as desired.
