Simple Recipes for Every Day
Pork Chops with Asparagus and a Lemon Sage Cream Sauce
- Serves: 4
- Prep Time: 15 min
- Cook Time: 35 min
Ingredients
- 4 (1½-inch thick) boneless pork chops (about 2½ pounds total)
- 1½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- ¾ pound asparagus, ends trimmed and cut in half
- 1 large shallot, finely diced
- 6 sage leaves, minced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken stock
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon zest (from 1 lemon)
- 2 teaspoons lemon juice
- Freshly cracked black pepper
Ingredients
- 4 (1½-inch thick) boneless pork chops (about 2½ pounds total)
- 1½ teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- ¾ pound asparagus, ends trimmed and cut in half
- 1 large shallot, finely diced
- 6 sage leaves, minced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken stock
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon zest (from 1 lemon)
- 2 teaspoons lemon juice
- Freshly cracked black pepper
Method
Let the pork chops rest at room temperature for 30 minutes. Preheat the oven to 425°F with a rack in the center position.
Season 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.
Meanwhile, 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.
Add 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.
Pour the sauce over the pork chops and asparagus and serve.