Crispy Herb Butter Pork Chops with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Perfectly seared pork chops topped with a fragrant herb butter, accompanied by tender-crisp roasted asparagus for a satisfying keto dinner. This American-inspired keto recipe (low carb), ready in about 35 minutes, pairs Pork chops, Asparagus, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (1-inch thick, bone-in, 8 oz each) Pork chops
• 1 lb, trimmed Asparagus
• 2 tbsp (divided) Olive oil
• 2 tbsp Butter
• 1 tsp, finely chopped Fresh rosemary
• 1 tsp, finely chopped Fresh thyme
• 2 cloves, minced Garlic
• 1 tsp Lemon zest
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat pork chops dry, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until golden brown, then transfer skillet to oven and roast for 12-15 minutes until internal temperature reaches 145°F (63°C).
3. Step 3: While pork cooks, toss asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 12-15 minutes until tender-crisp.
4. Step 4: In a small bowl, combine butter, minced garlic, rosemary, thyme, and lemon zest until smooth.
5. Step 5: Remove pork chops from oven, tent with foil, and let rest for 5 minutes. Spoon herb butter over pork chops and serve immediately with roasted asparagus.