Lemon Herb Pork Chops with Spring Vegetables
🛒 Ingredients
For the pork chops
4 boneless pork chops
2 tbsp olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tsp lemon zest
1 tsp dried thyme (or fresh)
1 tsp dried rosemary
Salt and black pepper to taste
For the spring vegetables
1 bunch asparagus, trimmed
1 cup baby carrots
1 cup new potatoes, halved
1 tbsp olive oil
Salt & pepper
👩🍳 Instructions
- Prep the vegetables
Preheat oven to 200°C (400°F).
Toss asparagus, carrots, and potatoes with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, until tender. - Season the pork chops
In a small bowl, mix olive oil, garlic, lemon juice, zest, thyme, rosemary, salt, and pepper.
Rub mixture all over the pork chops. Let sit for 10–15 minutes (optional but adds flavor). - Cook the pork chops
Heat a skillet over medium-high heat.
Sear pork chops for 4–5 minutes per side, until golden and cooked through (internal temp ~63°C / 145°F). - Rest & serve
Let pork chops rest for 5 minutes.
Serve with roasted spring vegetables and drizzle any pan juices on top.
🍽️ Tips
Add a splash of honey for a sweet citrus glaze
Swap asparagus for green beans or peas
Serve with a light salad for a complete spring meal