# What You'll 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 (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
# How to Make It:
01 - Set oven to 425°F and allow to fully heat.
02 - Combine olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice in a large bowl. Add pork chops, coating each evenly. Let rest for 10 minutes or up to 30 minutes for enhanced flavor.
03 - Heat 1 tablespoon olive oil in an 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 the oven and roast for 10 to 12 minutes 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 as desired.
