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If weeknight dinners had a best-friend award, One Pot Lemon Garlic Pork Chops and Asparagus Skillet would win it. This skillet delivers juicy, perfectly seared pork chops drenched in a bright lemon-garlic sauce, paired with crisp-tender asparagus — all made in a single pan that means zero stress over cleanup.
If you love lemon and garlic and want a simple dinner that doesn’t involve dirtying up a ton of dishes, this one-pot dinner is perfect – there is less to clean, and it’s simple enough for even beginner home cooks to make with confidence.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to MAke Pork Chop Asparagus Skillet
One of the reasons I like to make asparagus and pork chops so much is simply because they both taste best when cooked quickly over high heat – the perfect combination for a delicious one pot pork chop and asparagus dinner! Pork and lemon go so wonderfully together – the lemon brings a bright, tangy sweetness that works perfectly with pork’s buttery rich meat flavor.
Pork chops and asparagus Ingredients
To make this recipe, we will need the following ingredients:
- Olive Oil (2 tbsp): Used for searing the pork chops and sautéing the garlic and shallots. Olive oil adds a mild, fruity flavor and helps create a golden crust on the meat.
- Pork Chops (4, bone-in or boneless): Pork chops are the star of the dish. Bone-in chops add extra flavor and moisture, while boneless cooks slightly faster. The pork becomes tender and juicy when seared and simmered in the lemony garlic sauce.
- Celtic Sea Salt (2 tsp): Enhances the natural flavors of the pork, garlic, and asparagus. Celtic sea salt provides a slightly milder, mineral-rich taste compared to regular table salt.
- Black Pepper (2 tsp): Adds a bit of heat and sharpness to balance the richness of the pork and butter. The pepper complements the bright acidity of the lemon.
- Asparagus (1 bunch, woody ends trimmed and cut in half): Adds freshness and a crisp-tender texture to the dish. The mild flavor of asparagus pairs well with the lemon and garlic.
- Chicken Stock (½ cup): Adds depth and moisture to the dish while deglazing the pan. The stock enhances the flavor of the pork and helps create a savory, flavorful sauce.
- Garlic (8 cloves, minced): Provides a strong, pungent flavor that infuses the pork chops and asparagus with a bold, savory aroma. Garlic is a key component in this dish, balancing the richness of the butter and the acidity of the lemon.
- Shallot (1, minced): Adds a slightly sweet, mild onion flavor that enhances the depth of the sauce without overpowering the garlic or lemon. Shallots bring subtle complexity to the dish.
- Lemon (1, sliced into thin half-wedges): Lemon adds a bright, zesty acidity that balances the richness of the butter and the savory pork. The lemon slices also add a vibrant, fresh citrus aroma and flavor to the sauce.
- Butter (4 ½ tbsp, in pats): Adds richness and a silky texture to the sauce. The butter helps balance the acidity of the lemon and creates a luxurious, velvety sauce that coats the pork chops and asparagus.
Steps to Make Garlic Lemon Pork Chops and Asparagus
Once you’ve gathered your ingredients, we will use the following process:
- Prep. In a heavy skillet or cast iron pan, heat olive oil on medium high, until shimmery.
- Brown pork. Add pork and brown each side, then remove.
- Brown asparagus. Add asparagus, cook to slightly browned (if using thicker pork, you can add asparagus while pork is cooking, like shown in recipe video.) Add stock, shallots, and garlic and cook until stock has cooked off and asparagus is soft and slightly browned.
- Add pork back in. Add pork back to pan. Toss well.
- Finish. Add lemon wedges and cook until pork is 145 degrees internal. Top each pork chop with 1 tbsp of butter and let melt into the meat.
- Enjoy! Serve with rice, a salad, or as-is.
Tips and Tricks to perfect pork chop dinners
Brown With Hot, Fast Heat: Pork tastes best when browned quickly and cooked at a higher heat – so a good, heavy pan is a wise choice to cook this dish.
Use Thin Pork Chops: The thinner the pork chop, the faster you need to take it out of the pan – pork is so gummy and dry when overcooked – but fabulously rich and tender when done quickly.
Use Boneless Chops: Bone-in pork chops always take longer to cook than boneless – add an extra 2-3 minutes per side if using a bone-in chop.
Sear Quickly for Perfect Pork Chops: Thin-cut pork chops cook very quickly, so sear them over medium-high heat for about 2-3 minutes per side. This ensures a nice golden crust while keeping the inside juicy and tender. Avoid overcooking, as thin chops can dry out quickly.
Use a Meat Thermometer: For the best results, use a meat thermometer to ensure your pork reaches 145°F (63°C) at its thickest point. Thin pork chops cook fast, so a thermometer prevents overcooking. Let them rest for a few minutes after cooking to retain moisture.
Season Generously: Thin pork chops can benefit from generous seasoning. Rub the chops with salt, pepper, and any additional spices (like paprika, garlic powder, or thyme) before cooking. This ensures flavor penetrates quickly into the meat.
Don’t Overcrowd the Pan: Avoid overcrowding the skillet by cooking the pork chops in batches if needed. Overcrowding can steam the meat instead of giving it a crispy sear, reducing flavor and texture.
Cook Asparagus Last: Add the asparagus toward the end of the cooking process. Thin pork chops cook quickly, so after searing the chops, set them aside and sauté the asparagus in the same pan for about 4-5 minutes until it’s crisp-tender. This timing ensures the asparagus is cooked perfectly but retains its vibrant green color and slight crunch.
Use Chicken Stock for Flavorful Deglazing: After searing the pork, deglaze the pan with a splash of chicken stock or white wine to lift the flavorful bits stuck to the bottom. This helps create a simple pan sauce that infuses both the pork and asparagus with extra flavor.
Incorporate Lemon for Brightness: Squeeze fresh lemon juice over the pork chops and asparagus right before serving. The acidity brightens the dish and balances the richness of the pork and butter. Adding thin lemon slices to the pan while cooking also enhances the flavor.
Use Butter for Richness: Adding a few pats of butter at the end of cooking (especially after deglazing) creates a luxurious, rich sauce. The butter melds with the chicken stock and lemon juice, providing a velvety finish to the pork and asparagus.
Control Heat Levels: Thin pork chops are sensitive to high heat, so after the initial sear, reduce the heat to medium or medium-low. This helps the chops cook evenly without burning and allows the asparagus to sauté perfectly.
Finish with Fresh Herbs: Garnish the finished dish with fresh herbs like parsley, thyme, or rosemary. Fresh herbs add a burst of flavor and a touch of color, making the dish feel more refined.
Lemon Pork Chops with Asparagus FAQs
Pork chops should be cooked to an internal temperature of 145°F (63°C) for a juicy, tender result. Use a meat thermometer to check the temperature at the thickest part of the chop. Let the pork rest for a few minutes before serving to allow the juices to redistribute.
Yes, you can substitute other quick-cooking vegetables like green beans, broccoli, or zucchini. Just make sure to adjust the cooking time based on the vegetable’s texture and cooking speed.
To avoid overcooking, sear the pork chops on high heat to get a golden crust, then reduce the heat and finish cooking them gently. Also, remove the chops from the skillet when they reach 145°F (63°C), and allow them to rest before serving.
It’s best to cook the pork chops and asparagus fresh for optimal flavor and texture, but you can prepare the ingredients in advance. You can also make the sauce ahead of time and reheat it gently when ready to serve.
Absolutely! You can enhance the dish with herbs like thyme, rosemary, or parsley, or sprinkle in some red pepper flakes for a bit of heat. You can also add white wine to the sauce for additional depth of flavor.
To keep the asparagus crisp-tender, add it during the last few minutes of cooking. Trim the woody ends and avoid overcooking. The asparagus should be vibrant green and still have a slight bite.
This dish pairs well with simple sides like mashed potatoes, rice, or crusty bread to soak up the sauce. You could also serve it with a light salad or pasta.
Pork has updated food safety rules – it is now recommended to heat to an internal temperature of 140-145 degrees, so it might still be a hint pink, but still totally safe to eat.
What to Serve With Pork Chops and Asparagus
Pork chops and asparagus pair beautifully with a variety of sides.
For a hearty option, serve them with mashed potatoes, buttered rice, or quinoa to soak up the flavorful pan sauce.
If you prefer something lighter, a crusty bread or a simple green salad with a champagne vinaigrette balances the richness of the pork and butter. For an extra layer of flavor, consider serving with a side of roasted carrots or a creamy polenta to complement the tender pork and crisp asparagus.
Try these favorite sides:
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One Pot Lemon Garlic Pork Chops and Asparagus Skillet
Ingredients
- 2 tbsp olive oil
- 4 pork chops, bone in or out both ok
- 2 tsp celtic sea salt
- 2 tsp black pepper
- 1 asparagus, woody ends trimmed and discarded, then cut in half
- ½ cup chicken stock
- 8 cloves garlic, minced
- 1 shallot, minced
- 1 lemon, sliced in half and then into thin half-wedges
- 4 tbsp butter, one tbsp for each pork chop
Instructions
- In a heavy skillet or cast iron pan, heat olive oil on medium high, until shimmery.
- Add pork and brown each side, then remove.
- Add asparagus, cook to slightly browned (if using thicker pork, you can add asparagus while pork is cooking, like shown in recipe video.)
- Add stock, shallots, and garlic and cook until stock has cooked off and asparagus is soft and slightly browned.
- Add pork back to pan.
- Toss well.
- Add lemon wedges and cook until pork is 145 degrees internal.
- Place one tablespoon of butter on each pork chop and let melt into it before serving.
- Serve with rice, a salad, or as-is.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey there! Think this recipe might need some proof reading love. In its current state it has 4.5 Tbs of butter listed as an ingredient as well as in the notes, but it is never mentioned in a step either the full post or the recipe itself. Also, both step 4 and 7 mention adding garlic. When should the garlic be added?
The butter is added right at the end before eating the pork chops. The garlic is added in step 4 thanks for letting me know it has some issues. I have cleaned it up to make things more clear.
I made your recipe once before and book marked it. I wanted to make it again today but I can’t seem to access the recipe. All your other ideas have recipe access. So bummed
Which recipe was it? I had a bug hit some of my posts and wipe them out, I have been trying to recover them!
Can’t wait to cook this.
Re:garlic…is it divided…we use it twice
Just wonderful garlic, lemon, crispy, juicy pork chops! I used chops that were about a 1/2″. Asparagus was firm, not limp.
The recipe was great.