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Ingredients
For the Pork Chop:
2 bone-in pork chops (about 1 inch thick)
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp dried thyme
For the Vegetables:
1 tbsp olive oil
½ small onion, thinly sliced
½ cup cherry tomatoes, whole or halved
1 large carrot, sliced into rounds
1 bunch asparagus, trimmed
½ tsp salt
¼ tsp black pepper
½ tsp Italian seasoning (optional)
Directions
Step 1: Sear the Pork Chop
Heat 1 tbsp olive oil in the bella 12” Fry Pan over medium-high heat.
Pat the pork chops dry with a paper towel, then season both sides with salt, pepper, smoked paprika, and thyme.
Place the pork chops in the pan and sear for 3-4 minutes per side, until golden brown.
Reduce heat to medium, add butter and minced garlic, and baste the pork with the melted butter for 1-2 minutes.
Transfer the pork chops to a plate, cover with foil, and let them rest while cooking the vegetables.
Step 2: Cook the Vegetables
In the same pan, add 1 tbsp olive oil and sauté the onions and cherry tomatoes for about 3 minutes, until softened.
Push the onions and tomatoes to one side of the pan, then add the carrots and asparagus.
Season with salt, pepper, and Italian seasoning, stirring occasionally, and cook for another 5 minutes, until the vegetables are tender but still crisp.
Step 3: Serve & Enjoy
Plate the pork chop with the roasted vegetables on the side.
Spoon any extra pan juices over the top for added flavor.
Serve immediately and enjoy a restaurant-quality meal at home.
