One-Pan Lemon Garlic Pork Chops with Asparagus Skillet
A complete one-pan dinner featuring tender pork chops and crisp-tender asparagus in a savory lemon garlic butter sauce. The pork chops are browned to perfection while the asparagus cooks alongside, absorbing all the delicious flavors from the chicken stock and aromatics. This satisfying meal comes together quickly in a single skillet, making it perfect for busy weeknights when you want something hearty yet elegant. The bright lemon and fragrant garlic create a restaurant-quality sauce that pairs beautifully with the rich pork and fresh vegetables.
Ingredients
Instructions
- 1
Heat olive oil in a heavy skillet or cast iron pan on medium high until shimmery
- 2
Add pork and brown each side, then remove
- 3
Add asparagus and cook until slightly browned
- 4
Add stock, shallots, and garlic and cook until stock has cooked off and asparagus is soft and slightly browned
- 5
Add pork back to pan
- 6
Toss well
- 7
Add lemon wedges and garlic and cook until pork reaches 145 degrees internal
- 8
Serve with rice, a salad, or as-is
Tips
If using thicker pork chops, add asparagus while pork is still cooking to ensure even doneness
Use a cast iron pan for the best browning and heat retention throughout cooking
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables and season pork up to 4 hours ahead
Serve immediately while hot for best texture
Common Mistakes
Don't overcrowd the pan to ensure proper browning
Use a meat thermometer to avoid overcooking the pork
Substitutions
FAQ
Can I use boneless pork chops instead?
Yes, boneless chops work perfectly and may cook slightly faster than bone-in varieties.
What if I don't have chicken stock?
You can substitute with vegetable broth or even water, though the flavor will be less rich.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days and reheat gently to avoid overcooking.