Pork Chops with Asparagus and a Lemon Sage Cream Sauce

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  Pork Chops, Bone-In(1134g)
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  1½ teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Butter(30g)
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  Asparagus(340g)
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  Shallot
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  Sage, Fresh
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  Garlic(120g)
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  Cream, Heavy Whipping(240g)
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  Low Sodium Chicken Broth(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 teaspoon fresh lemon zest (from 1 lemon)
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  Lemon Juice, Fresh(10g)
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  Freshly cracked black pepper

Instructions

1. 1Let the pork chops rest at room temperature for 30 minutes. Preheat the oven to 425°F with a rack in the center position.
2. 2Season the pork chops all over with 1 teaspoon of the salt. Heat 1 tablespoon of the oil in a large, ovenproof skillet over medium-high. Once the oil is glistening, add the pork chops and sear until golden brown on both sides and edges, about 10 minutes.
3. 3Meanwhile, in a medium bowl, toss the asparagus with the remaining 1 tablespoon of oil and remaining ½ teaspoon of salt. Arrange the asparagus around the pork and transfer the skillet to the oven. Roast until the asparagus is tender and the internal temperature of the pork reaches 145°F on an instant-read thermometer, about 12 minutes. Transfer to a serving platter.
4. 4Add the butter to the same skillet over medium heat. Once the butter has melted, add the shallot and cook, stirring, until softened, about 4 minutes. Add the garlic and sage and cook, stirring until fragrant, about another minute. Add the heavy cream, chicken stock, parmesan, lemon zest, lemon juice, and pepper. Cook, stirring until the sauce has thickened enough to coat the back of a wooden spoon, 4-5 minutes more.
5. 5Pour the sauce over the pork chops and asparagus and serve.