# Needed Ingredients:
→ 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 (optional)
13 - Lemon wedges
14 - Fresh herbs
# Steps:
01 - Set oven temperature to 425°F.
02 - In a large bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Coat pork chops thoroughly and let 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 on each side until golden brown. Remove and set aside.
04 - Add asparagus to the skillet, drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
05 - Arrange pork chops nestled among asparagus in the skillet. Transfer to the oven and roast for 10 to 12 minutes, or until pork registers 145°F internally and asparagus is tender.
06 - Allow pork chops to rest for 5 minutes before plating. Garnish with lemon wedges and fresh herbs as desired.
