Pork Chops with Asparagus and a Lemon Sage Cream…

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

4 (1½-inch thick) boneless pork chops (about 2½ pounds total)

1½ teaspoons kosher salt

2 tablespoons extra-virgin olive oil

2 tablespoons salted butter

¾ pound asparagus, ends trimmed and cut in half

1 large shallot, finely diced

6 sage leaves, minced

2 cloves garlic, minced

1 cup heavy cream

½ cup chicken stock

½ cup freshly grated Parmesan cheese

1 teaspoon fresh lemon zest (from 1 lemon)

2 teaspoons lemon juice

Freshly cracked black pepper

Directions at themodernproper.com

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