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. 1Pat the pork chops dry with paper towels and season both sides evenly with salt and pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the pork chops and sear until golden brown on the first side, about 5–6 minutes. Flip and sear the second side until golden brown and the internal temperature reaches 145°F, about 4–5 minutes more. Transfer the pork chops to a plate.
3. 3In the same skillet, add the salted butter over medium heat and let it melt, about 1 minute. Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and fresh sage leaves, stirring constantly until fragrant, about 1 minute.
4. 4Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon, about 4–5 minutes. Stir in the grated Parmesan and fresh lemon juice until fully incorporated.
5. 5Meanwhile, toss the asparagus with a drizzle of olive oil and season with salt and pepper. Add the asparagus to the sauce and cook over medium heat, stirring gently, until tender-crisp, about 4–5 minutes.
6. 6Return the pork chops to the skillet and spoon the sauce and asparagus over them. Cook together over medium heat for 1–2 minutes until heated through.
7. 7Divide the pork chops, asparagus, and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate up to 4 days.