Juicy pork chops roasted with lemon, fresh herbs, and crisp asparagus for a flavorful weeknight meal.
# What You Need:
→ Pork and Marinade
01 - 4 boneless pork chops, 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 (about 14 ounces)
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Garnish
13 - Lemon wedges
14 - Fresh herbs
# Steps:
01 - Set oven temperature to 425°F.
02 - In a large bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and juice. Add pork chops and coat evenly. Marinate for 10 minutes or up to 30 minutes for enhanced flavor.
03 - Heat 1 tablespoon olive oil in a large oven-safe 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, then toss to coat evenly.
05 - Nestle pork chops among asparagus in the skillet. Transfer to the oven and roast for 10 to 12 minutes, until pork reaches 145°F internal temperature and asparagus is tender.
06 - Let pork chops rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs as desired.
