Rosemary-Garlic Pork Chops with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops seared with rosemary and garlic, served alongside tender roasted asparagus for a simple, satisfying keto dinner. This american-inspired keto (low-carb) ready in about 30 minutes pairs bone-in (6 oz each) pork chops, tablespoons olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 2 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat pork chops dry with paper towels. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried rosemary.
  2. Step 2: Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until golden brown.
  3. Step 3: Add 2 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Add 1 bunch trimmed asparagus, tossing to coat in oil and garlic.
  4. Step 4: Transfer skillet to a preheated oven at 400°F (200°C) and bake for 12-15 minutes until pork reaches 145°F (63°C) and asparagus is tender.
  5. Step 5: Remove from oven, add 1 tablespoon butter to the skillet, and swirl until melted. Serve immediately.

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Frequently asked questions

How long does Rosemary-Garlic Pork Chops with Asparagus take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Garlic Pork Chops with Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Rosemary-Garlic Pork Chops with Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Garlic Pork Chops with Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rosemary-Garlic Pork Chops with Asparagus low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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