Juicy pork chops seared with fresh herbs and lemon, roasted with asparagus for a flavorful, easy dish.
# What You'll Need:
→ 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
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - Zest and juice of 1 lemon
→ Vegetables
09 - 1 bunch asparagus, trimmed (about 14 ounces)
10 - 1 tablespoon olive oil
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Fresh herbs
# How To Make It:
01 - Set oven temperature to 425°F.
02 - In a large bowl, mix olive oil, garlic, rosemary, thyme, salt, black pepper, lemon zest, and lemon juice. Add pork chops and coat evenly. Marinate for 10 minutes, 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 and set aside.
04 - Add asparagus to the same skillet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
05 - Arrange pork chops among asparagus in the skillet. Transfer to oven and roast for 10 to 12 minutes, until pork reaches 145°F internally and asparagus is tender.
06 - Allow pork chops to rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs as desired.
