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Pan Seared Pork Chop with Wild Rice & Asparagus

This pan seared pork chop marinated in garlic and herbs makes for a quick and easy homecooked meal.


  • 1 tsp chopped garlic
  • 12 tsp chopped thyme
  • 12 tsp chopped parsley
  • Pinch of black pepper
  • Pinch of Kosher salt
  • 1 tbsp olive oil + 1 tsp divided
  • 5 oz pork loin chop
  • 0.5 oz dry wild rice
  • 12 asparagus spears


  1. Combine garlic, thyme, parsley, pepper, salt and 1 tbsp olive oil in a small bowl. Run the herb marinade over the pork chop and allow to marinate for 30 minutes.
  2. Heat 1 tsp olive oil in a large skillet over medium heat. Sauté pork tenderloin until browned on the outside and cooked through.
  3. Cook wild rice according to the package directions.
  4. Place a steamer insert in a saucepan and fill with water to just below the bottom of the steamer. Cover and bring water to a boil. Place asparagus spears in steamer insert and cover. Steam for about 5 minutes or until tender.
  5. Serve pork tenderloin with wild rice and steamed asparagus spears.


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