So confession time: this is the first time I have cooked both pork chops AND asparagus. I really have no explanation for why I’ve never cooked either, other than that I always thought pork chops were nothing special and asparagus seemed too hard to cook (I know, I know, lame excuses here). But this recipe looked too good not to try! And I found asparagus on sale and decided they would be the perfect side for my (hopefully-they-turn-out-well) pork chops. Everything was so good and also so easy. This recipe will definitely be on repeat!
Pork Chops with Herb Goat Cheese Butter and Asparagus
Adapted from: Cooking Light Magazine
- 2 tbsp unsalted butter
- 1 tsp fresh thyme
- 1/2 tsp lemon juice
- 1/3 cup crumbled goat cheese
- 3 boneless pork chops, about 1 lb.
- Desired pork seasonings – I used adobo, Italian seasoning, garlic powder, and salt and pepper
- 1 bunch asparagus
- Olive oil
- Garlic powder
- Salt and pepper
1.) Preheat oven to 400 F. Spray a baking sheet with cooking spray and layer asparagus evenly, ends trimmed. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.
2.) While asparagus is baking, combine butter, thyme, lemon juice, goat cheese, and salt and pepper in a small bowl and set aside.
3.) Heat 1 tsp olive oil in a large skillet over medium-high heat. Sprinkle one side of pork chops with desired seasonings and place pork, seasoning side down, in the skillet. Let cook for 3 minutes and season the uncooked side, then turn pork over. Cook for about 4 minutes and remove from pan.
4.) Top each pork chop with 1/3 of the goat cheese butter and serve with a side of asparagus.