Grilled Pork with Asparagus

Instructions

1. 1

   Remove pork chops from refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.

   Tip: Test grate temperature by holding your hand 4 inches above; you should feel heat after 3 seconds.

3. 3

   In a small bowl, combine softened butter, minced garlic, and fresh lemon juice. Stir until well incorporated and set aside.

   Tip: Make this compound butter while the grill preheats for better time management.

4. 4

   Toss asparagus spears with 2 tablespoons of olive oil, salt, and pepper. Arrange them perpendicular to grill grates so they don't fall through.

   Tip: Grouping asparagus together makes flipping easier and prevents individual spears from rolling away.

5. 5

   Place pork chops on the grill and cook for 6-7 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to flip early; this creates those desirable grill marks and helps seal in juices.

6. 6

   Flip the pork chops and place the asparagus on the grill alongside them. Cook for another 5-6 minutes until the pork reaches an internal temperature of 145°F.

   Tip: Use a meat thermometer inserted into the thickest part of the chop, avoiding bone.

7. 7

   Flip the asparagus halfway through cooking to ensure even charring on both sides.

   Tip: The asparagus should be tender with light char marks when ready.

8. 8

   Transfer the cooked pork and asparagus to a serving platter. Top the pork chops with a generous dollop of the lemon-garlic butter and garnish with fresh rosemary and thyme sprigs.

   Tip: The residual heat will melt the butter, creating a glossy, flavorful coating.