YOUR SOLIN GENERATED RECIPE
Pan-Seared Pork Chop with Roasted Asparagus
Juicy pork chops pan-seared until golden and served with crisp-tender asparagus roasted in olive oil and aromatic herbs.
INGREDIENTS
7 oz boneless pork chop
1 tbsp olive oil
10 medium asparagus spears
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.25 tsp dried thyme
PREPARATION
Preheat your oven to 400°F (200°C) and trim the woody ends off the asparagus spears.
Pat the pork chop dry with a paper towel to ensure a good sear, then season both sides with half of the sea salt, black pepper, garlic powder, and dried thyme.
On a rimmed baking sheet, toss the asparagus with 0.5 tablespoons of olive oil and the remaining seasonings until well coated.
Spread the asparagus in a single layer and roast in the oven for 12-15 minutes until tender and slightly charred.
While the asparagus is roasting, heat the remaining 0.5 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat.
Place the pork chop in the hot skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the pan and let it rest for 3-5 minutes to lock in the juices before serving with the roasted asparagus.