# What you need:
→ Pork and Marinade
01 - 4 boneless pork chops, about 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 (optional)
13 - Lemon wedges
14 - Fresh herbs
# Directions:
01 - Set oven temperature to 425°F.
02 - In a large bowl, whisk together olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Add pork chops, coating them evenly. Allow to marinate for 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 for 2 minutes on each side until golden brown. Remove from skillet and set aside.
04 - Add asparagus to the heated skillet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
05 - Nestle pork chops among asparagus stalks in the skillet. Transfer skillet to oven and roast for 10 to 12 minutes, or until pork reaches an 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.
