Pork Chops with Herbed Goat Cheese and Asparagus Recipe

Pork Chops with Herbed Goat Cheese and Asparagus

Serves 2


  • 6 ounces asparagus, trimmed
  • 2 boneless pork chops
  • 1 teaspoon kosher salt, plus more to taste
  • Pepper, to taste
  • 1 tablespoon vegetable oil
  • 1/2 lemon, cut into wedges
  • 2 ounces herb-flavored goat cheese


  1. Fill a large, straight-sided skillet with water and bring to boil. Fill a large bowl with ice water and set aside. Add 1 teaspoon salt and asparagus to boiling water. Cook 2 to 3 minutes or until just tender. Drain. Plunge in ice water to stop cooking and preserve bright green color. Drain again. Set asparagus aside. Rinse and dry skillet.
  2. Pat pork chops dry with paper towels. Season both sides with salt and pepper.
  3. Return skillet to stove over medium-high heat. Add oil. When oil is hot, add pork chops, pressing down on meat to ensure full contact with pan. Cook 3 to 5 minutes or until golden brown and crisp. Flip chops over and continue to cook until second side is golden brown and temperature registers 140°F on a probe thermometer inserted horizontally into center of meat. While second side is cooking, add asparagus and lemon wedges to pan.
  4. Sprinkle asparagus with salt and pepper. Cook, turning once or twice, until hot and lightly charred.
  5. Remove from heat and crumble goat cheese over warm chops.
  6. To serve, squeeze lemon wedges over pork and green beans. Serve warm.


Amount Per Serving (based on 2 servings)
Calories: 420
Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 135 mg
Sodium: 260 mg
Carbohydrates: 9 g
Fiber: 3 g
Sugar: 4 g
Protein: 52 g
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