Cooking Porkchops When You and I’d Rather Be Doing Something Like Dancing

It’s been – dare I admit – weeks since I’ve cooked a proper meal for L. Between the cravings, pregnancy tiredness and just plain laziness, I’ve managed to stockpile chicken thighs, beef bones, and one expensive cut steak in my freezer. So instead of defrosting one of these possibilities, I went and picked up some porkchops. Fresh and most notedly, not frozen!

I feel compelled to share this recipe because frankly, this was easier than it seemed especially when you’re trying to dissuade yourself from logging into to order dinner. Annnnnndddd, L said my chops were juicy and my asparagus was cooked so perfectly that I should make this for his mom when we move into our new house. Deadringer for me to share my recipe and hope you can enjoy an easy, non-lazy night of cooking.


4 porkchops

1 teaspoon kosher salt

1 teaspoon thyme

1/2 teaspoon white pepper

4 pats of salted butter

2 tablespoons extra virgin olive oil

2 cloves of garlic



1 bundle of asparagus

2 tablespoons extra virgin olive oil

2 pats of salted butter


To make the porkchops, first season the porkchops with salt, pepper and thyme and set aside for 30 minutes.

Later, heat your pan with the olive oil. Add the crushed or thinly sliced garlic, let toast for about 30 seconds to 1 minute. Add the porkchops, allow each side to cook for 4 minutes each. Cover the pan.

Make a slit into each porkchop, place a pat of butter on each. Allow to cook for 1 additional minute. Turn the porkchop over and allow them to cook for another 1 minute. Flip again and cook for 30 seconds. Turn off heat and let sit for 2 minutes.

While you are waiting for the porkchops to cook for 4 minutes on each side, you can begin cooking the asparagus. Cut off stems first. Heat a pan with the olive oil and place the asparagus in the pan, allowing 2 minutes to cook covered. Add 3 tablespoons of water, then cook covered for an additional 2 minutes, tossing the asparagus periodically. Turn off heat. Put butter on the asparagus, cover and let sit for 1-2 minutes.

Voila! Ready to be served!