Pork Chops with Herbed Goat Cheese and Asparagus
Serves 2
Ingredients
- 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
Directions
- 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.
- Pat pork chops dry with paper towels. Season both sides with salt and pepper.
- 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.
- Sprinkle asparagus with salt and pepper. Cook, turning once or twice, until hot and lightly charred.
- Remove from heat and crumble goat cheese over warm chops.
- To serve, squeeze lemon wedges over pork and green beans. Serve warm.
Nutrition
Amount Per Serving (based on 2 servings)- Calories: 420
- Fat: 20.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 135.0 mg
- Sodium: 260.0 mg
- Carbohydrates: 9.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 4.0 g
- Protein: 52.0 g