Pan Roasted Pork Chops, Asparagus and Grits

March 17, 2016 0 Comments

If there is one cut of meat that represents everything that I love in meat, it’s a thick bone-in pork chop. Fatty, salty, tasty porky goodness. Simple is always best when it comes to pork so why mess with a good thing. You can pair this with any vegetable or side you wish. Today, I choose asparagus and grits. The beauty of pan roasting these wonderful pork chops is being able to use the those delicious bits of fond for a pan sauce.

This is the perfect opportunity to brush up on your pan roasting skills. Lets make some pork chops!

Pan Roasted Pork Chops, Asparagus and Grits


  • 2 bone-in thick cut pork chops
  • 3 cloves garlic
  • 2 sprigs thyme
  • 2 tbs butter
  • 1 cup chicken stock
  • 2 tbs canola oil
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Take the pork out of the refrigerator at least 30 minutes to cooking. Season with salt and pepper liberally. Preheat the oven to 425 degrees.

Heat the 2 tablespoons oil in a large ovenproof sauté pan over high heat until almost smoking. Place the chops in the pan and cook until golden brown, ~ 4 minutes. Flip the chops over and place the pan in the oven. Roast until medium ~ 5 minutes.pork1pork2On medium heat add 1 tablespoon butter, 3 gloves hand crushed garlic and 2 sprigs thyme to the pan. Spoon the butter over the chops for about 2 minutes flipping the pork once. Allow the pork to rest on cooling rack for at least 5 minutes.pork3In the meantime, drain the pan of oil and add the chicken stock over medium heat. Scrape the fond from the pan. Once the liquid has reduced by half, add the remaining butter and season. Spoon over top of the plated pork.



  • 1 cup water
  • 1 cup milk
  • 1/3 cup yellow cornmeal
  • 2 tbs butter
  • 1/4 cup cheddar (shredded)


  1. Add the water and milk to the sauce pan over medium-high heat. Add the cornmeal while mixing. Continue to mix until the polenta thickens. Stir periodically for ~ 1 hour or until the cornmeal is fully cooked.
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To finish add butter and cheddar.grits3



2 cloves garlic

olive oil

Wash and trim the asparagus. Blanch the asparagus in salted water ~90 seconds then shock in an ice bath. Preheat a large cast iron or heavy bottom pan medium-high heat. Dry the asparagus. Add 1 tbs of olive oil to the pan, then the asparagus. Season with salt and pepper and toss. Let the asparagus char before turning them ~2 minutes. Add the garlic then toss. Take the pan off the heat after 90 seconds and set aside.