Herb-Crusted Pan Seared Pork Chops

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chops

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chops

Enjoy a succulent, herb-crusted pork chop pan seared to perfection, accented with aromatic rosemary and thyme. Paired with lightly roasted asparagus drizzled in extra virgin olive oil, this dish offers a harmonious blend of savory flavors and a satisfying crunch.

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NUTRITION

366kcal
Protein
37.7g
Fat
22.2g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Chop

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1/2 teaspoon Garlic Powder

A pinch of Salt

A pinch of Black Pepper

1/2 cup Asparagus

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PREPARATION

  • 1

    Pat the pork chop dry with paper towels. In a small bowl, mix the fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 2

    Rub the herb mixture evenly over both sides of the pork chop.

  • 3

    Heat 2 teaspoons of extra virgin olive oil in a skillet over medium-high heat. Once the oil is hot, place the pork chop in the skillet and sear for about 3-4 minutes per side until the crust is golden and the internal temperature reaches 145°F.

  • 4

    While the pork is cooking, lightly steam or sauté the asparagus until tender but still crisp. If sautéing, you can drizzle a tiny bit of olive oil and season with a little salt.

  • 5

    Once the pork chop is cooked and has rested for a couple of minutes, plate it alongside the asparagus. Serve immediately and enjoy the blend of savory herbs with the juicy pork and crisp asparagus.

Herb-Crusted Pan Seared Pork Chops

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Chops

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Chops

Enjoy a succulent, herb-crusted pork chop pan seared to perfection, accented with aromatic rosemary and thyme. Paired with lightly roasted asparagus drizzled in extra virgin olive oil, this dish offers a harmonious blend of savory flavors and a satisfying crunch.

NUTRITION

366kcal
Protein
37.7g
Fat
22.2g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Pork Chop

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1/2 teaspoon Garlic Powder

A pinch of Salt

A pinch of Black Pepper

1/2 cup Asparagus

PREPARATION

  • 1

    Pat the pork chop dry with paper towels. In a small bowl, mix the fresh rosemary, fresh thyme, garlic powder, salt, and black pepper.

  • 2

    Rub the herb mixture evenly over both sides of the pork chop.

  • 3

    Heat 2 teaspoons of extra virgin olive oil in a skillet over medium-high heat. Once the oil is hot, place the pork chop in the skillet and sear for about 3-4 minutes per side until the crust is golden and the internal temperature reaches 145°F.

  • 4

    While the pork is cooking, lightly steam or sauté the asparagus until tender but still crisp. If sautéing, you can drizzle a tiny bit of olive oil and season with a little salt.

  • 5

    Once the pork chop is cooked and has rested for a couple of minutes, plate it alongside the asparagus. Serve immediately and enjoy the blend of savory herbs with the juicy pork and crisp asparagus.