YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Pork Chops with Roasted Asparagus
Savor the delightful combination of a crisp, pan-seared pork chop paired perfectly with tender roasted asparagus. The pork chop is seasoned with a hint of garlic and pepper, seared to a beautiful golden crust, while the asparagus is lightly drizzled with olive oil and roasted until just tender. A simple yet elegant meal that's balanced in flavor and nutrition.
INGREDIENTS
6 oz Pork Chop
1 cup Asparagus
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F for the asparagus.
Pat the pork chop dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Heat a nonstick skillet over medium-high heat and add the pork chop. Sear for about 3-4 minutes per side until a golden, crispy crust forms.
While the pork chop is searing, toss the asparagus with olive oil, a pinch of salt, and pepper on a baking sheet.
Roast the asparagus in the preheated oven for 8-10 minutes until tender but still crisp.
Check that the pork chop is cooked to your desired level (an internal temperature of 145°F is recommended).
Plate the pork chop with the roasted asparagus on the side and serve immediately.