# 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 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
# How to Make:
01 - Preheat the oven to 425°F (220°C).
02 - In a large mixing bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Coat the pork chops evenly and let them marinate for 10 minutes, or up to 30 minutes for enhanced flavor.
03 - Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the pork chops for 2 minutes on each side until golden brown. Remove from skillet and set aside.
04 - Add asparagus to the same skillet, drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
05 - Nestle the pork chops among the asparagus. Transfer the skillet to the oven and roast for 10 to 12 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and asparagus is tender.
06 - Allow pork chops to rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs as desired.
