YOUR SOLIN GENERATED RECIPE
Pan-Seared Pork Chop with Roasted Asparagus
Pan-seared center-cut pork chop seasoned with aromatic herbs and served with crisp-tender roasted asparagus finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Pork chop
1 tbsp Extra virgin olive oil
12 whole Asparagus spears
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried thyme
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus spears and place them on a large rimmed baking sheet.
Drizzle half of the olive oil over the asparagus and toss with a pinch of the sea salt and black pepper.
Pat the pork chop completely dry with a paper towel and season both sides evenly with the remaining sea salt, black pepper, garlic powder, and dried thyme.
Heat the remaining olive oil in a cast-iron or heavy-bottomed oven-safe skillet over medium-high heat until shimmering.
Carefully place the pork chop in the hot skillet and sear for 3-4 minutes without moving it until a deep golden-brown crust forms.
Flip the pork chop and immediately transfer the skillet to the oven (or move the pork to the baking sheet with the asparagus).
Roast the pork and asparagus for 8-10 minutes until the pork reaches an internal temperature of 145°F and the asparagus is tender.
Remove from the oven and let the pork rest for 5 minutes to retain its juices.
Squeeze the fresh lemon juice over the roasted asparagus and serve alongside the pork chop.