Grilled Pork with Asparagus
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
One of my favorite weeknight dinners is this grilled pork with asparagus because it comes together in under an hour. The beauty of this dish is its simplicity, just quality ingredients working in harmony. Tender pork chops paired with fresh asparagus create a perfectly balanced plate, and asparagus is packed with vitamins and fiber that keep you feeling great. The garlic, lemon juice, and fresh herbs infuse everything with bright flavor, while butter brings richness to the asparagus. Best of all, it's budget friendly and impressive enough to serve guests. Trust me, this one will become a regular rotation at your dinner table.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- ¾ kgfresh asparagus(woody ends trimmed)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonsbutter(softened)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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