# What You 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, about 14 oz, trimmed
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Garnish (optional)
13 - Lemon wedges
14 - Fresh herbs
# Directions:
01 - Preheat the oven to 425°F.
02 - In a large bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Add pork chops and coat evenly. Let them marinate for 10 minutes.
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 same skillet, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
05 - Nestle pork chops among the asparagus. Transfer skillet to the oven and roast for 10 to 12 minutes, until pork reaches an internal temperature of 145°F and asparagus is tender.
06 - Let pork chops rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs if desired.
