# Ingredient list:
→ 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
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Fresh herbs
# Step-by-step guide:
01 - Set oven to 425°F.
02 - In a large bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Coat pork chops evenly and let rest 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 2 minutes per side until golden brown. Remove and set aside.
04 - Add asparagus to the skillet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
05 - Nestle pork chops among asparagus in the skillet. Transfer to oven and roast 10 to 12 minutes, until pork reaches 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 if desired.
