Ingredients

Vegetables

• 1 bundle asparagus
• 1 bunch broccolini
• 2 Tbsp solid cooking fat, melted (I chose solid coconut oil)

Salsa

• 1/2 c cilantro, minced
• 1/2 c parsley, minced
• 1/2 c white onion, minced
• 1/2 c extra-virgin olive oil
• 2 tsp lime juice or apple cider vinegar
• 6 cloves garlic, minced

Chops

• 2 (1-inch thick) bone-in pork chops (about 8 oz each)
• 1 tsp sea salt
• 1 Tbsp solid cooking fat

Directions

1. Before cooking, bring pork chops to room temperature. Preheat oven to 350° F, arrange the racks so you can fit two dishes inside.
2. Arrange the asparagus and broccolini on a large baking sheet lined with parchment paper or foil. Drizzle the melted cooking fat over the vegetables and season with salt. Gently toss to combine and place in the oven, on the lower rack, to cook for about 25 minutes until the vegetables are tender and lightly browned.
3. Prepare the salsa by putting all of the minced ingredients, oil, lime juice, and salt into a small bowl and stir to combine. Set aside.
4. Prepare the pork chops by making a few slices through the fatty outer section of the chops, be careful not to slice the meat. Pat the meat dry with a paper towel.
5. Heat the cooking fat in an ovenproof skillet on medium-high heat. Meanwhile, rub salt thoroughly all over both sides of the chops.
6. When the fat has melted and the pan is hot, sear the pork chops for about 2 to 3 minutes on the first side, or until the fat browns. Using tongs, pick up one of the chops and hold it so the edge is touching the pan. Seas the fatty outer layer of each chop for about 30 seconds. Lay both in the pan on the uncooked sides.
7. Put the pan into the oven and cook for 5 to 10 minutes, or until an internal temperature reads 140°F. If the chops are less than 1 inch, they may not need to be in the oven as long.
8. The vegetables and chops should be ready around the same time. If not, let one rest while the other finishes. Lay a chop and bundle of vegetables side by side, garnish with a heaping serving of the salsa.