One-Skillet Lemon Asparagus Pork Chops

Who doesn’t like a supper that cooks up in a single skillet or pot or pan? Anytime there’s less clean-up, that’s a good thing. Although you really can’t call these delicious pork chops one-skillet. Sure, the chops and asparagus all cook up in a single skillet, but there’s more to supper than meat and veggies, right?

The solution is simple – you could toss a salad or make some pasta or a rice dish. I went for the rice. Growing up in a house that served rice over potatoes, I love rice. When my friends were having mashed potatoes and gravy, we had white rice with gravy. It was a combination of my Filipino Mother and Okie Father – the best of both worlds, but that’s a story for another day.

Today is all about the pork chops. I really do love my pork chops, be it pan-fried, oven-baked or smokey-grilled. I know, some people say pork doesn’t have much flavor. And that very well may be true, but then again mild flavors open up to all sort of outside influences like the garlic and lemons in this dish. Just wait till you takes these delicious chops for yourself.

One-Skillet Lemon Asparagus Pork Chops
4 thick Pork Loin Chops
Kosher Salt to taste
Black Pepper to taste
1 bunch Asparagus
1/2 cup Chicken Stock
8 Garlic Cloves
1 Shallot
1 Lemon
2 tablespoons Olive Oil
4 tablespoons Butter

Season pork with salt and pepper. Set aside.

Trim asparagus. Set aside. Peel and mince garlic and shallots. Set aside Slice lemon in half, then into thin half-wedges. Set aside.

In a heavy skillet or cast iron pan, heat olive oil on medium high, until shimmery. Add pork chops to the skillet and brown each side, about 5 or 6 minutes per side. While the pork chops brown, heat oven to 200-degrees. Place a serving platter in the oven and allow it to warm.

Once the pork chops are a beautiful brown on both sides, transfer the chops to a serving platter, keep warm in the oven.

To the now empty skillet, add asparagus, cook to just until the tips begin to brown, turning as necessary to cook evenly. Add the stock, shallots, and garlic to the skillet. Cook over medium heat until stock has cooked off and asparagus has softened, about 5 minutes.

Remove the serving platter from the oven. Return the pork chops to the skillet alone with any juices that have accumulated in the platter. Add the lemon wedges, cover and continue to cook until pork is cooked through.

Remove the skillet from the heat. Place pork chops on the serving platter. Cut butter into small pieces and add  to the skillet, swirl until butter has melted to create a sauce.

Place asparagus on top of the pork chops on the platter. Top with slices of lemon. Drizzle with sauce, serve and enjoy.

These pork chops are great as is or with Rice Pilaf  to round out the meal.