Tender pork chops roasted 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 ground 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 ground black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Fresh herbs
# How-To Steps:
01 - Heat the oven to 425°F.
02 - In a large bowl, whisk together olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Coat the pork chops evenly in the mixture and let rest for 10 minutes to marinate.
03 - Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the pork chops for 2 minutes per side until golden brown, then remove and set aside.
04 - Add asparagus to the same skillet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
05 - Nestle the seared pork chops among the asparagus. Transfer the skillet to the oven and roast for 10 to 12 minutes, or until the pork reaches 145°F internally and asparagus is tender.
06 - Allow the pork chops to rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs as desired.
