Pan Seared Pork Chop with Roasted Asparagus and Snap Peas

Pan Seared Pork Chop with Roasted Asparagus and Snap Peas

I found the pork chop recipe on Pinterest and it did not

disappoint. All 3 of us demolished our plates. 

The pan sauce with the shallots and wine was plate licking good and I love roasted anything but adding the mint and lemon after the asparagus and snap peas are cooked brings such a brightness. 

 

Ingredients

Pork Chop

3 or 4 pork chops-boneless or bone in doesn't matter

1 Tbsp sugar

Salt & Pepper

2 small shallots or 1 large-diced

1/2 cup white wine-I used pinot grigio because that's what I had opened-Just don't use a sweet white wine

1 Tbsp dried parsley

1 Tbsp fresh thyme

4 Tbsp butter

Asparagus Mixture

1 bunch asparagus

1 cup fresh snap peas

Salt & Pepper

1/2 tsp lemon pepper seasoning

Zest of 1 lemon

Olive Oil

1 Tbsp fresh mint-diced

Directions

An hour before you want to make the pork chops remove from the refrigerator and season liberally with salt & pepper and the sugar. Let sit at room temperature for 30 minutes to an hour. 

Meanwhile prepare the asparagus by lining a large baking sheet with tin foil. Preheat oven to 400 degrees. 

Chop the ends off the asparagus and place on the baking sheet with the snap peas. Drizzle with about 1-2 tablespoons of olive oil. Sprinkle with salt, pepper and lemon pepper seasoning. Toss until well coated. Bake for about 15 minutes.

 

Heat a large oven safe skillet (I used a cast iron skillet) over medium high heat until very hot. Once the skillet is hot add 2 tablespoons of butter. Once the butter is melted add the pork chops and cook for about 1 minute on each side until golden brown. Place entire skillet in the oven with the asparagus and bake for another 5-10 minutes until cooked through. 

Remove skillet from the oven and place pork chops on a plate and cover with another plate. Let it rest while you make the pan sauce. Heat skillet on medium heat, add 1 tablespoon of butter to the skillet and add the diced shallots. Saute until softened about 4-5 minutes. Add wine and let reduce until halved, about 2 minutes. Be sure to scrap the bottom of the pan to get the the brown bits off the bottom. Add thyme, parsley and remaining 1 tablespoon of butter. Stir until combined. Add pork chops back to skillet with the sauce and toss to coat. 

Remove asparagus and snap peas from the oven and sprinkle the mint and lemon zest and toss to coat.