Tender pork chops with zesty lemon, herbs, and roasted asparagus in a simple, flavorful one-pan dish.
# 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
13 - Lemon wedges
14 - Fresh herbs
# How to Make It:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - In a large bowl, mix 2 tablespoons olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Coat pork chops evenly and let marinate for 10 to 30 minutes.
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 golden brown. Remove from skillet and set aside.
04 - Add asparagus to the same skillet, drizzle with olive oil, sprinkle salt and pepper, and toss to coat evenly.
05 - Nestle pork chops among asparagus in the skillet. Transfer skillet to the oven and roast for 10 to 12 minutes until pork reaches 145°F internal temperature and asparagus is tender.
06 - Allow pork chops to rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs as desired.
