Lemon Herb Pork Chops (Printable)

Juicy pork chops roasted with lemon, herbs, and asparagus for a flavorful weeknight dish.

# What You Need:

→ Pork and Marinade

01 - 4 boneless pork chops, approximately 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
08 - Zest and juice of 1 lemon

→ Vegetables

09 - 1 bunch asparagus, trimmed (approximately 14 ounces)
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Garnish (optional)

13 - Lemon wedges
14 - Fresh herbs

# Step-by-Step Guide:

01 - Set oven to 425°F.
02 - In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, black pepper, lemon zest, and lemon juice. Add pork chops and turn to coat evenly. Allow to marinate for 10 minutes, or up to 30 minutes for enhanced flavor.
03 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2 minutes per side until golden brown. Transfer chops to a plate.
04 - Add asparagus to the skillet, drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.
05 - Nestle pork chops among asparagus in the skillet. Place skillet in the oven and roast for 10 to 12 minutes until pork reaches an internal temperature of 145°F and asparagus is tender.
06 - Remove skillet from oven and let pork chops rest for 5 minutes before serving. Garnish with lemon wedges and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything happens in one skillet—no pile of dishes to face after dinner, just pure, simple pleasure
  • It comes together in thirty minutes flat, which means you can actually pull this off on a random Tuesday night without breaking a sweat
  • The combination of bright lemon, aromatic herbs, and perfectly seared pork creates something restaurant-quality that tastes like you know exactly what you're doing
  • It's naturally gluten-free and low-carb, so you're eating something genuinely nourishing without feeling like you're missing out
02 -
  • Check your pork temperature with a meat thermometer, not by guessing. 145°F (63°C) is the safe temperature, and pork at that temperature is still slightly pink and incredibly juicy. I used to overcook pork out of fear until someone handed me a thermometer and changed everything.
  • Your skillet absolutely must be ovenproof—cast iron, stainless steel with a metal handle, and most heavy-duty stainless are fine. But check that handle isn't plastic or silicone before you put it in a 425°F oven, or you'll have a disaster.
  • Don't skip the searing step even though it adds time. That golden crust is where the flavor lives. It's the difference between good pork and pork that tastes like it came from a restaurant.
03 -
  • Save the space between your pork chops when you nestle them in the asparagus—this lets heat circulate and ensures even cooking. Crowding the pan is the enemy of a good dinner.
  • If your pork chops are unusually thick (over 1.5 inches), sear them for 3 minutes per side instead of 2 to build more of a crust, and give them 12-15 minutes in the oven. Conversely, thin chops need less time—check them at 8 minutes.
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