- 2 organic pork chops – approximately 1 inch thick
- 1 bunch asparagus
- 1 medium onion
- 1 lemon
- Blackening spice – (I used Obie-Cue’s Blackening Spice)
- Extra virgin olive oil (I used chili pepper infused extra virgin olive oil)
- Salt to taste
Drizzle olive oil over pork chops
Liberally rub blackening spice on both sides of pork chops
Add a pinch of salt to the chops
Cover and refrigerate for 30minutes-2hours
Cut onion into thick rings – do not separate
Cut bottom 1 inch off asparagus
Preheat oven to 425F degrees
Heat grill pan on the stove and once it lightly smokes, add chops. Sear 2 minutes per side or until there are nice grill marks.
Place onions around the chops after first 2 minutes and let them sear. Flip over before you place in oven.
Put whole pan into oven and cook for approximately 15 minutes or until internal temerature of meat is 170F degrees.
Remove from oven and allow to rest for 5-7 minutes.
While pork is resting, blanch asparagus on the stove in about an inch of water (approximately 3 minutes or until fork tender)
Place about 10 asparagus on a plate. Arrange pork chop on top with onion rings and a slice of lemon.