Ingredients:

  • 4 Bone-in Pork Chops (about 1-inch thick)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/2 teaspoon Smoked Paprika
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Unsalted Butter
  • 1 pound Fresh Asparagus, woody ends trimmed
  • 1 Tablespoon Unsalted Butter (for asparagus)
  • Pinch of Salt (for asparagus)
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, minced
  • 1 teaspoon fresh Thyme leaves
  • 1/2 cup Dry White Wine or Chicken Stock
  • 1 cup Heavy Cream
  • 1/2 cup Chicken Stock (Low Sodium)
  • 1 Tablespoon Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the pork chops thoroughly dry with paper towels. Season aggressively on both sides with salt, pepper, and paprika (if using).
  2. Heat olive oil and 1 Tbsp butter in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place chops in the hot pan, ensuring not to overcrowd. Sear for 3–4 minutes per side until deeply golden brown.
  3. Reduce heat to medium-low. Continue cooking, flipping occasionally, until the internal temperature reaches 140°F (60°C). Remove chops to a clean plate and tent loosely with foil to rest.
  4. Add the remaining 1 Tbsp butter to the skillet (including the fond). Lower heat to medium. Add minced shallot and sauté until softened (about 2 minutes). Add garlic and thyme; cook for 30 seconds until fragrant.
  5. Pour in the white wine (or stock). Bring to a simmer, scraping up all the flavourful browned bits from the bottom of the pan with a wooden spoon. Reduce liquid by half.
  6. Whisk in the chicken stock and heavy cream. Bring to a gentle simmer and let it bubble lightly for 3–4 minutes until the sauce coats the back of a spoon.
  7. While the sauce reduces, quickly steam or blanch the trimmed asparagus for 3-4 minutes until bright green and tender-crisp. Toss with 1 Tbsp butter and a pinch of salt. Keep warm.
  8. Remove the skillet from the heat. Stir in the fresh lemon juice and zest. Taste and adjust seasoning (salt/pepper) as needed.
  9. Place a resting pork chop on each plate. Spoon a generous amount of the lemon-thyme cream sauce over the top. Arrange the asparagus alongside and garnish with fresh parsley.