Garlic Butter Pork with Lemon Asparagus
Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch
Total time: 30 min
Garlic Butter Pork with Lemon Asparagus, adapted from Christina Cherrier.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Blanch asparagus 2 min, chill and drain; skip only for thin spears. | ||
| Separate seasoning Italian herbs from the sauce herbs as listed. | ||
| Check poultry or reheated cooked chicken reaches 165°F at the thickest center. | ||
| Season pork; brown uncrowded batches in oil and half butter; add half garlic and herbs, then reserve. | Return pork 1 min; ensure 145°F and 3 min rest. Garnish as listed. | |
| After pork is reserved, add remaining garlic and stock; reduce by half. Add remaining butter, lemon, parsley and optional hot sauce; toss asparagus 3 min. | ||
Ingredients
- 1 ½ lb porkcut into small dices · (600g) is the source parenthetical; original US quantity controls.
- 2 bunch asparagusrinsed and trimmed
- ½ cup buttersoftened
- 1 tsp olive oil
- 2 tsp minced garlic
- 1 tsp Italian seasoning or Herbes de Provence
- 1 tbsp hot sauceoptional (we used Sriracha) · Optional; excluded or included as stated in the publisher nutrition.
- ½ cup low-sodium chicken broth(125ml) is the source parenthetical; original US quantity controls.
- ½ count lemonjuice · Juice of 1/2 lemon
- 1 tbsp minced parsley
- to taste Crushed red chili pepper flakesoptional · Unquantified in source; use to taste or as optional garnish as stated. Optional; excluded or included as stated in the publisher nutrition.
- Not specified Slices of lemonfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.
- 1 tsp salt
- 1 tsp fresh cracked black pepper
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp Cayenne pepperoptional · Optional; excluded or included as stated in the publisher nutrition.
- 1 tsp Italian seasoning
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
- Pot for blanching vegetables
- Ice-water bowl
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Step 1
Coat diced pork with the listed pork spices. Blanch asparagus for 2 minutes, chill in ice water and drain; thin spears may skip blanching.
- Step 2
Heat half the butter and oil over medium-low heat. Brown pork in uncrowded batches; add half the garlic and the separate Italian seasoning. Reserve pork.
- Step 3
Cook remaining garlic in the pan, add broth and reduce it by half. Stir in remaining butter, lemon juice, optional hot sauce and parsley.
- Step 4
Toss asparagus in the sauce for 3 minutes. Return pork for about 1 minute; ensure whole-cut pork reaches 145°F and rests 3 minutes before eating. Add optional garnishes.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Nutrition per serving
Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists 635 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christina Cherrier: Garlic Butter Pork with Lemon Asparagus
https://www.eatwell101.com/garlic-butter-pork-asparagus-recipe - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.