NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless pork chop

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

10 spears Asparagus spears

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the pork chops dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  Heat 0.5 tbsp of the extra virgin olive oil in a large oven-safe skillet over medium-high heat.

• 5

  Place the pork chops in the hot skillet and sear for 2-3 minutes per side until a golden-brown crust has formed.

• 6

  While the pork sears, toss the asparagus spears in a small bowl with the remaining 0.5 tbsp of olive oil, minced garlic, and chopped herbs.

• 7

  Arrange the seasoned asparagus in the skillet around the seared pork chops.

• 8

  Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the pork reaches an internal temperature of 145°F.

• 9

  Remove the skillet from the oven, drizzle the lemon juice over the pork and vegetables, and let the meat rest for 5 minutes before serving.